I don't know why it just occurred to me to freeze pudding in my ice cream maker, as I have never seen pudding NOT on the shelf.
The process was simple:
- As directed on the box (I used the large size), using a whisk, mix 1 package of pudding into 3 cups of milk. (I used whole milk.)
- Pour the mixture into the ice cream maker and churn according to the ice cream maker's directions.
Voila! In less than 30 minutes, a creamy cold dessert, perfect for this 99.6° weather here in the Boston area!
Note, I don't know how this will ripen in the freezer, since I just put it in the freezer about a half an hour ago, but I can tell you right out of the ice cream maker it was pretty darn good and creamy!
Don't have an ice cream maker? Enter our Ice Cream Cupcake Roundup for a chance to win. In the meantime, make your own pudding pops -- but a warning -- these take five hours to freeze.
3 comments:
It freezes pretty hard. I've done it with chocolate pudding before for "fudgesicle ice cream." It might be okay for pops, but it was a pain to try to scoop out of a bowl. But if you freeze it as pops, it's probably a good thing it's so hard, because it won't melt as fast.
Thanks, Janelle! I suppose another thing that would help is to let it sit out for a bit -- which is exactly what will happen when I serve it at the ice cream party. What kind of liquid did you use when you made it? The fat content might make a difference in the hardness/freezing. Maybe I'll experiment!
I just used the recipe in my Cuisinart ice cream maker recipe book, which called for 2 packages of pudding, and 3 cups of lowfat milk (I just double checked). It came out pretty hard, but the flavor was really good. I do think it would be much better suited to fudgesicle pops instead of ice cream in a bowl.
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