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!
- 1 ½ cups (12floz/360ml) whole milk
- ⅓ cup (2 ½ oz/71g) granulated sugar
- 3 tablespoons vanilla pudding powder*
- 1 cup (8floz/240ml) heavy whipping cream
- 1 teaspoon vanilla extract
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In a medium, heavy-bottomed saucepan heat the milk and sugar together until it comes to a simmer.
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Add about a cup of the hot milk mixture to the pudding powder, whisk until smooth.
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Pour the pudding mixture into the pot of hot milk and cook over medium-low heat until the mixture thickens, about 2-3 minutes. . Set aside to cool down completely and thicken even. (Place over a bowl of ice to cool quickly if needed)
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Whip the heavy whipping cream and vanilla extract together on high speed using an electric mixer until stiff peaks have formed.
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Fold the cooled, pudding mixture into the whipped cream until the mixture is smooth and there are no lumps.
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Pour the ice cream into a freezable container for a minimum of 6 hours to freeze.
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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.
- 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.
- To level it up, feel free to enjoy it with different mix-ins for extra crunch, such as Oreos, chocolate chips, or butterscotch chips; or toppings, such as Chocolate, Raspberry or Butterscotch Ice Cream Sauce, our signature Salted Caramel, or Peanut Butter Ice Cream Sauce for peanut butter fans.