Ingredients for Pudding Ice Cream
- Granulated Sugar
- Chocolate Pudding
- 1/2 cup unsweetened cocoa powder
- 2 cups whole milk
- 1 (12 ounce) can evaporated milk
- 1 teaspoon pure vanilla extract
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How to Make Pudding Ice Cream
- In a medium saucepan, whisk together 1 cup granulated sugar, 1 (3.4 ounce) package instant chocolate pudding mix, and 1/2 cup unsweetened cocoa powder until well combined.
- Gradually whisk in 2 cups whole milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture comes to a rolling boil that cannot be stirred down (about 1-2 minutes).
- Remove from heat immediately.
- Place the saucepan in a larger bowl filled with ice water; stir frequently until the pudding is completely cooled.
- Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
- Refrigerate for at least 2 hours, or until completely chilled.
- In a separate bowl, whisk together 1 (12 ounce) can evaporated milk and 1 teaspoon pure vanilla extract.
- Gently fold the evaporated milk mixture into the cooled chocolate pudding.
- Stir well to combine.
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes).
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours to allow it to harden further before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
154g
Fat
32g
Carbs
18g
