Ingredients for Pistachio Pudding Ice Cream
- Pistachio Nut
- Whole Milk
- Instant Pistachio Pudding Mix
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How to Make Pistachio Pudding Ice Cream
- In a medium bowl, whisk together 1 (3.4 ounce) package instant pistachio pudding mix and 2 cups (473 ml) cold milk until smooth and creamy.
- Pre-chill your ice cream maker according to the manufacturer's instructions (approximately 5 minutes).
- Pour the pudding mixture into the pre-chilled ice cream maker.
- Follow your ice cream maker's instructions for churning the ice cream.
- When the ice cream is about halfway churned, gently fold in ½ cup (30g) chopped pistachios (optional). Continue churning until the ice cream reaches your desired consistency.
- Alternatively, if adding chopped candy bars (optional), follow your ice cream maker's instructions for incorporating them, adding the pistachios at the same time.
- Transfer the finished ice cream to an airtight container. Press a piece of plastic wrap directly onto the surface of the ice cream before sealing to prevent ice crystals from forming.
- Freeze for at least 2 hours before serving to allow the ice cream to fully harden.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
102g
Fat
45g
Carbs
7g
