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.
May 28, 2010 at 9:06 AM
Growing up I always loved vanilla Pudding Pops which, as I was just reading, have a habit of disappearing and then reappearing from the market.
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.
[Image]Since I always keep milk in my fridge and an ice cream machine canister in my freezer, I am going to start keeping a large box of Jell-O Instant Pudding on my shelf for last minute desserts. What's super cool while visiting the Instant Pudding link is all the possibilities of 30 minute ice cream (or should we call it ice pudding/ice milk?) we could be making!
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.
"Ice Cream in an Instant"
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.
May 26, 2010 at 2:52 PM
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!
May 26, 2010 at 2:54 PM
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.
May 28, 2010 at 9:06 AM