A few weeks ago, the magical, brown-uniformed fairy dropped a lovely little gem off on our doorstep. It was a Cuisinart Soft Serve Ice Cream maker and it was and is the embodiment of unicorns. It has a few setbacks, so it’s not all chipmunks and rainbows but it gets the job done and is perfect for a 2 person household. This is my first ‘mechanized’ ice cream machines… back in my day, we had to use a crank and the sweat of our brow to make crème de la glace. I’m thrilled with it. 25-30 minutes and voila.
Lieutenant Dan!!! Ice Cream!!!
Normally, for a true ice cream recipe you’ll throw together eggs, heavy cream, flavorings, milk, sugar, etc and then there are several steps which involve heating and cooling BEFORE you even think about putting it in your handy-dandy ice cream maker. Let’s just say I’m not that patient when I’m craving ice cream. I would also like to add that I’m normally craving ice cream in the middle of the night, when no store is open… or I’m too lazy to brave the 2am crazy WallyWorld crowd. You know the ones I’m talking about. If you and your friends are bored, Google “Walmart Bingo” and head there around 2am. 20 minutes or less and somebody will have their first B.I.N.G.O! But I digress… again.
I looked EVERYWHERE online for some sort of ice cream recipe that was easy, had an actual ice cream texture – and not grainy, and utilized pudding mix. Why pudding mix? Well, it’s cheap and comes in a variety of flavors. It is also very smooth and I deduced that it would give the ice cream a silky texture… and I was right!
It’s extremely simple: milk, heavy cream, a little bit of sugar, vanilla, and 2 small boxes (or one large box) of the pudding of your choice.
When it comes out of your ice cream maker, it will probably be the consistency of soft frozen yogurt or plain ole’ soft serve ice cream. It’s your choice whether you eat it then or place it into your container and freeze for 2-4 hours for a more ‘traditional’ ice cream. We did both, because there was plenty to go around… in fact Patton wasn’t paying attention and filled the ice cream maker too full.
Note: only fill your ice cream machine 3/4ths of the way full. It will expand. 😉
Feel free to mix in anything extra goodies after your ice cream has come out of the machine, before you put it in the freezer. I really want to try crushing up some Oreos and slipping them in there. Hello Double chocolate, Oreo chunk ice cream! I think so!
The result: We both liked the finished product after it had been in the freezer for a little while and the magical part was as soon as it hit our taste buds it was a flavor explosion delivered on a velvety chocolate wave of awesome. How’s that for a mental image? Next time we are in a rush and want to do this pudding-fusion ice cream we’re going to try flavors such as cheesecake, butterscotch, and Oreo cream.
One note about the quantities of this recipe, you might want to split it up into two batches… OR put half in the ice cream maker and the remainder in frozen Popsicle molds. Can you say FUDGE POPS?! Eeeek, my inner Chunk is showing.
- 2 small packages of chocolate pudding
- 1 table spoon of vanilla extract
- ⅓ cup of sugar
- 2 cups of COLD heavy cream
- 3 cups of whole milk
- ***Make sure that you've prepared your ice cream machine prior to making this recipe - your ice cream bowl should be in the freezer until you are ready to pour your liquid mixture in***
- Combine all of the ingredients and mix until smooth. It will resemble thin pudding.
- Pour your liquid ingredients into the ice cream machine and freeze to manufacturer's instructions.
- Serve straight from the machine or transfer the ice cream into a freezer safe bowl (tightly covered) and freeze for 2-4 hours.
Dive in and enjoy! Let us know what you think of our little recipe OR if you tweak it and try different flavors.