Ice Cream & Frozen Desserts

Creamy Vanilla Pudding Ice Cream

5 from 12 votes
My Vanilla Pudding Ice Cream recipe uses vanilla pudding powder — but you can use chocolate, or pumpkin, or butterscotch to make this creamy no-machine ice cream, too! 
A waffle cone bowl filled with vanilla pudding ice cream, topped with chocolate, sprinkles, and a cherry.

Hi Bold Bakers!

My homemade vanilla pudding ice cream is the perfect, easy project for little bakers on a hot day! And the best part is, more people can enjoy it because it requires no machine and is egg-free! So, a homemade ice cream party is the perfect kick-off to summer! In fact, why limit it to just a kick-off when you can have this every day!?

Like my other homemade ice creams, this recipe requires only a few key ingredients, like milk and heavy whipping cream. But there is one secret ingredient here, and it’s likely one you may have stored away in the back of your pantry: vanilla pudding powder! 

This recipe whips up in no time; the hardest part is waiting for the ice cream to freeze before you can enjoy it! 

A tub with scoops of vanilla pudding ice cream in it, next to toppings.

What Is Vanilla Pudding Ice Cream?

Ice creams are often made with a custard base, so it just makes sense to use “cook and serve” pudding powder! This homemade ice cream recipe uses vanilla pudding powder, but you can use chocolate, or pumpkin, or butterscotch too! 

This recipe is super simple, super delicious, and doesn’t require an ice cream machine!

What You Need To Make Pudding Ice Cream

  • Measuring Cups and Spoons
  • Mixing bowls
  • Medium-sized saucepan with a heavy bottom.
  • Electric mixer
  • Freezable container

How To Make Vanilla Pudding Ice Cream

Grab that packet of “cook and serve” pudding and keep your ice cream machine stored away; here is how you make vanilla pudding ice cream (get all the measurements below):

  1. Heat the milk and sugar in a heavy-bottomed saucepan until it comes to a simmer.
  2. Add a cup (8floz/240ml) of the hot milk mixture to the pudding powder and whisk it until smooth. 
  3. Pour the pudding mixture into the pot with the milk and cook over medium-low heat until it thickens. Set aside and let it cool down completely. 
  4. Whip the heavy cream and vanilla extract with an electric mixer on high speed until stiff peaks have formed.
  5. Fold the cooled pudding mixture into the whipped cream until it is smooth and there are no lumps.
  6. Pour the ice cream into a freezable container and pop it in the freezer for at least 6 hours.
  7. Once fully frozen, scoop and enjoy! 

A bowl of my vanilla pudding ice cream recipe with a cherry on top.

Gemma’s Pro Chef Tips For Making Vanilla Pudding Ice Cream

  • If you can’t find ‘Cook and Serve Vanilla Pudding mix’ at the store, you can easily order it on Amazon.
  • Birds Custard Powder can also be used to make this ice cream.
  • If the ice cream seems a little hard to scoop, allow it to sit at room temperature for 15 minutes to soften slightly.
  • To make different flavors, you can use different flavored pudding mixes, like chocolate, raspberry, or caramel!
  • To store your ice cream, you can use disposable pint ice cream tubs.

How Do I Store Homemade Vanilla Pudding Ice Cream?

You can store your homemade ice cream in a freezable container for up to 8 weeks!

Make More Ice Cream!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Vanilla Pudding Ice Cream Recipe

5 from 12 votes
My Vanilla Pudding Ice Cream recipe uses vanilla pudding powder — but you can use chocolate, or pumpkin, or butterscotch to make this creamy no-machine ice cream, too! 
Author: Gemma Stafford
Servings: 2 pints
Prep Time 25 mins
Cook Time 5 mins
Freezing 6 hrs
My Vanilla Pudding Ice Cream recipe uses vanilla pudding powder — but you can use chocolate, or pumpkin, or butterscotch to make this creamy no-machine ice cream, too! 
Author: Gemma Stafford
Servings: 2 pints

Ingredients

  • 1 ½ cups (12floz/360ml) whole milk
  • cup (2 ½ oz/71g) granulated sugar
  • 3 tablespoons vanilla pudding powder*
  • 1 cup  (8floz/240ml) heavy whipping cream
  • 1 teaspoon vanilla extract

Instructions

  • In a medium, heavy-bottomed saucepan heat the milk and sugar together until it comes to a simmer.
  • Add a cup (8floz/240ml) of the hot milk mixture to the pudding powder, whisk until smooth.
  • Pour the pudding mixture into the pot of hot milk and cook over medium-low heat until the mixture thickens. Set aside to cool down completely.
  • Whip the heavy whipping cream and vanilla extract together on high speed using an electric mixer until stiff peaks have formed.
  • Fold the cooled, pudding mixture into the whipped cream until the mixture is smooth and there are no lumps.
  • Pour the ice cream into a freezable container for a minimum of 6 hours to freeze.
  • Once frozen, scoop and enjoy. If it seems a little hard to scoop allow it to sit at room temperature for 15 minutes to soften slightly. Store in the freezer for up to 8 weeks.

Recipe Notes

Vanilla pudding powder: I used Jello brand 'Cook and Serve Vanilla Puddig'

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Carissa
Carissa
3 months ago

Any idea of the nutritional information like calories?

Heying
2 months ago

Do you have a recipe for homemade pudding mix? I want to control sugar. Thank you!

3 months ago

I used instant pudding powder in your 2 ingredient ice cream. OMG!! Amazing!!! Makes it so creamy!

Sue
Sue
3 months ago

I used lemon cook & serve pudding and it turned out delicious! The flavor is subtle, but definitely there. I had to sieve my milk mixture prior to mixing with the whipped cream as it had a bit of a grainy texture to it from the pudding. The next time I make this I will try adding the pudding to the cold milk and see if that makes any difference. Either way, it’s super easy and very delicious and a real keeper for my dessert recipe folder.

Kathy
Kathy
3 months ago

Hi Gemma, would Bird’s Custard work in this recipe? Not sure if you have it in the US, but you must know it as it’s from the UK. Since it only needs a few tablespoons, it would be a great substitute. I’m in Canada.

P M
P M
3 months ago

Hi Gemma,
Can I use your pudding recipes and fold those into the whipped up cream mixture? I have made the vanilla and butterscotch, and they turn out so good. Please let me know what you think.

Thanks 😊

3 months ago

Does it have to be cook and serve? Or can you use instant.?

Helene Vassilakakis
Helene Vassilakakis
3 months ago

Can this be made in individual “popsicle” molds?

Marianne Eriksson
Marianne Eriksson
3 months ago

what is pudding poster?

3 months ago

Gemma, could I run this mixture through my ice cream machine, skipping whipping the cream?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!