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A waffle cone bowl filled with vanilla pudding ice cream, topped with chocolate, sprinkles, and a cherry.
Vanilla Pudding Ice Cream Recipe
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! 

Course: Dessert
Cuisine: American
Servings: 2 pints
Author: Gemma Stafford
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
  1. In a medium, heavy-bottomed saucepan heat the milk and sugar together until it comes to a simmer.

  2. Add a cup (8floz/240ml) of the hot milk mixture to the pudding powder, whisk until smooth.

  3. 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.

  4. Whip the heavy whipping cream and vanilla extract together on high speed using an electric mixer until stiff peaks have formed.

  5. Fold the cooled, pudding mixture into the whipped cream until the mixture is smooth and there are no lumps.

  6. Pour the ice cream into a freezable container for a minimum of 6 hours to freeze.

  7. 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'