UNKNOWNCHEF86'S INSTANT PUDDING ICE CREAM
This is an excellent homemade ice cream, with lots of room for variations...limited only by your imagination. I originally got the recipe with an ice cream maker that I purchased some time before I was married in 1986. The recipe and variations are designed for a one-quart yield, and may be doubled if desired. Prep time is for combining the mixture and does not include freezing time (as that will vary by machine/method). Note: Oreo cookie pudding ice cream is EXCELLENT. :D
Provided by UnknownChef86
Categories Frozen Desserts
Time 10m
Yield 1 quart, 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine pudding, light cream and sugar. Beat mixture as directed on pudding package, however, discontinue beating as soon as the mixture begins to thicken.
- Stir in vanilla and heavy cream.
- Transfer pudding mixture to ice cream machine maker and process according to specifications.
Nutrition Facts : Calories 178.9, Fat 11.4, SaturatedFat 7.1, Cholesterol 40, Sodium 147.6, Carbohydrate 18.4, Sugar 16.7, Protein 1.3
ICE CREAM PUDDING
Field editor Wendy Masters of Grand Valley, Ontario assures, "No one will suspect you began with an instant pudding mix for this richly flavored treat."
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a bowl, beat pudding mix and milk on low for 1 minute. Fold in ice cream until smooth. Spoon into dishes. Chill for at least 1 hour. Garnish with fruit if desired.
Nutrition Facts : Calories 174 calories, Fat 6g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 282mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
INSTANT HOMEMADE ICE CREAM
This is perhaps the easiest ice cream recipe out there! It is a ton of fun to make too! I first made this in Chemistry class a couple of years ago...so it is educational as well! Feel free to mess around with this one- maybe sneak a little malted milk in the mix, or a little chocolate syrup. It's is not exactly gourmet ice cream or anything, but it's tasty!
Provided by BeccaB3c
Categories Frozen Desserts
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In a quart-sized (regular) ziploc plastic bag, mix together the milk, sugar, and vanilla.
- Seal the bag tightly, without leaving a lot of air inside.
- (If you are a little paranoid about it leaking out, feel free to tape it up!).
- In a gallon-sized ziploc plastic bag, mix the ice and salt.
- Place the sealed quart-sized bag in the gallon-sized one.
- Securely seal the gallon-sized bag without leaving very much air in the inside.
- Shake, mush, and squish the bag for 6-10 minutes, or until the ice cream has set to a soft serve consistency.
- Remove the inside bag (maybe even rinse off the salt) and you can either eat the ice cream right out of the bag with a spoon, or pour it into a small dish.
- If you want the ice cream to be more firm, feel free to throw the bag into the freezer for a little while!
- Enjoy!
Nutrition Facts : Calories 212.1, Fat 2.4, SaturatedFat 1.5, Cholesterol 12.2, Sodium 115.4, Carbohydrate 37.9, Sugar 38.4, Protein 8.2
UNKNOWNCHEF86'S BASIC VANILLA ICE CREAM (WITH VARIATIONS)
This is an excellent homemade ice cream, with lots of room for variations...limited only by your imagination. I originally got the recipe with an ice cream maker that I purchased some time before I was married in 1986. The recipe and variations are designed for a one-quart yield, and may be doubled if desired. Nutrition facts are for the basic vanilla recipe, and do not include the variations. Prep is for combining mixture. Cook time is for pre-chilling only, and does not include freezing time (as that will vary by machine/method).
Provided by UnknownChef86
Categories Frozen Desserts
Time 1h10m
Yield 1 quart, 12 serving(s)
Number Of Ingredients 5
Steps:
- Stir basic ingredients together until the sugar dissolves. For best results, pre-chill the mixture before processing according to your ice-cream maker specifications or preferred no-machine technique.
- Variations on vanilla: Using the basic vanilla recipe and the following variations, you can create many favorite ice-cream parlor flavors. Unless otherwise stated, flavorings should be added before pre-chilling or freezing. Foods such as raisins and nuts should be stirred in after processing in your ice cream maker.
- Chocolate: Add 1/4 cup chocolate syrup or 3 tablespoons unsweetened cocoa. For an added zest, ad 1/8 teaspoon cinnamon.
- Banana: Mash or puree 1 medium-sized banana. Add to vanilla mixture.
- Coffee: Add 2 tablespoons instant coffee.
- Maple Walnut: Reduce sugar to 1/4 cup. Add 1/4 cup maple syrup and 1/2 cup chopped walnuts.
- Peanut butter: Add 1/2 cup smooth or chunky style peanut butter.
- Chocolate chip: After processing, stir in 1/4 cup mini chocolate chips.
- Peanut fudge: Follow recipe for chocolate ice cream. Omit cinnamon. Add 1/2 cup peanut butter.
- Mocha: Follow recipe for chocolate ice cream. Omit cinnamon. Add 2 tablespoons of instant coffee.
- Pumpkin: Add 1/2 cup canned pumpkin, 1/4 teaspoon pumpkin pie spice, 1/8 teaspoon allspice, and a dash of nutmeg.
- Eggnog: Substitute 1 cup commercial eggnog for the 1 cup light cream. Add 1 teaspoon rum and a dash of vanilla. If desired, add 1/4 cup raisins or 1/4 cup chopped candied fruit.
- Pistachio: Substitute almond extract for the vanilla extract. Add a drop or two of green food coloring and 1/2 cup chopped unsalted pistachio nuts.
- Orange: Add 1/4 cup thawed frozen orange juice concentrate, undiluted.
- Peppermint stick: Substitute peppermint extract for vanilla extract. After freezing, stir in 1/4 cup crushed peppermint stick candy.
- Rum raisin: Omit vanilla extract. Add 1 teaspoon rum extract or 2 tablespoons rum. After freezing, stir in 1/4 cup seedless raisins.
- Dutch apple: Add 1/4 cup applesauce, 1/8 teaspoon cinnamon and a dash of nutmeg.
- Pineapple coconut: Add 1/4 cup flaked or toasted coconut and 1/2 cup crushed pineapple.
- Vanilla fudge: After basic vanilla ice cream is completed, use a spoon to swirl 1/4 to 1/2 cup of unheated hot fudge sauce through mixture. Allow mixture to harden before serving.
- Tutti-frutti: Add 1/4 cup chopped candied fruit.
- Chocolate almond: Follow the recipe for chocolate ice cream. Substitute 1 teaspoon almond extract for vanilla extract. Omit cinnamon. After freezing, add 1/4 cup toasted sliced or slivered almonds.
- Butter pecan: Substitute 1/2 cup brown sugar for 1/2 cup sugar. Toast 1/2 cup chopped pecans in 2 tablespoons butter over low heat for five minutes. Cool. Stir butter-nut mixture into ice cream mix before freezing.
- Chocolate marshmallow: Follow recipe for chocolate ice cream. After freezing, add 1/2 cup miniature marshmallows or stire in 1/2 cup marshmallow cream.
Nutrition Facts : Calories 140.4, Fat 11.2, SaturatedFat 7, Cholesterol 40.4, Sodium 28.5, Carbohydrate 9.7, Sugar 8.4, Protein 0.9
INSTANT PUDDING ICE CREAM
My new 1 1/2 quart ice cream freezer is getting a work out!! Came up with this idea after wondering if it would work, and it did, wonderfully. I used butterscotch pudding but I imagine any flavor would work. Note that this doesn't use extra sugar. The pudding should be enough.
Provided by Mark Kovach
Categories Frozen Desserts
Time 15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- separate eggs and use whites for something else (like breakfast).
- beat yolks and 2 cups milk until well combined.
- heat mixture over low to medium heat to near boiling. It should coat a spoon dipped into it when ready.
- cool for 15 or more minutes then add the rest of the milk.
- refrigerate for at least two hours.
- add pudding mix and stir for 30 seconds to remove major lumps (don't worry about small lumps, they will disappear during freezing process.).
- add to ice cream freezer and process according to your machines directions.
Nutrition Facts : Calories 131.8, Fat 5.5, SaturatedFat 2.9, Cholesterol 83, Sodium 204.8, Carbohydrate 15.6, Sugar 16.3, Protein 4.8
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