Recipe

Homemade Ice Cream with a Surprise Shortcut

It’s officially Spring, the colder areas of the country are thawing out and getting reacquainted with the sun, so why waste anytime? It’s never too early to kick off ice cream season. (Although in Hawaii, it’s always ice cream season.)

Honestly, I should be cleaning and packing. I’m headed back to the east coast next week to see my family and friends in Massachusetts, then spending a weekend in New York City for one of my bestest high school friends weddings. Get this- I’m a groomsman. Groomswoman? Groomslady? Whatever you call it, I get to wear a tuxedo and I’m obnoxiously excited for it. Pictures will surely be shared on my Instagram stories from my travels, so follow along @thepickygourmet if you don’t already!

Again, I should be preparing, but I’m writing this instead. Which is why I’ll keep this one fairly short and sweet (dessert pun!).

This ice cream is the creamiest, dreamiest, easiest homemade version possible. It blows store-bought cartons out of the water, and you don’t have to trek all the way to the fancy shop that is delicious but costs $6-$10 for a decent serving. You also don’t need some fancy ice cream maker, or any equipment besides a whisk and rubber spatula.

So what’s the secret?

Instant pudding mix. Mind blown.

I made two versions:

Banana Fudge Swirl

  • 1 1/2 cup heavy cream
  • 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract (if you don’t have this, double the vanilla)
  • 1 box Jell-o banana cream pudding mix
  • 1/2 cup milk
  • 14oz can sweetened condensed milk
  • 2-4 Tbsp chocolate fudge topping for drizzling
  1. Pour the heavy cream, vanilla & coconut extract into a chilled bowl. Whisk vigorously until soft peaks form (think Greek yogurt consistency). You can use a hand mixer if you’d like.
  2. Add the pudding mix & use a rubber spatula to fold it together. Once the dry pudding mix is fully absorbed, add the milk & the sweetened condensed milk. Continue folding until everything is well incorporated.
  3. Pour half of the mixture into a metal loaf pan, or any other freezer safe pan or bowl. Drizzle 1-2 Tbsps of chocolate fudge topping into the batter & use a skewer or butter knife to swirl it around. Repeat with the remaining ice cream batter & chocolate fudge topping.
  4. Cover with plastic & freeze for 4 hours before serving. Leftovers can be kept in the freezer for 2-3 weeks.

Chocolate Marshmallow

  • 1 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 1 box Jell-o chocolate fudge pudding mix
  • 1/2 cup milk
  • 14oz can sweetened condensed milk
  • marshmallow spread
  1. Pour the heavy cream & vanilla into a chilled bowl. Whisk vigorously until soft peaks form (think Greek yogurt consistency). You can use a hand mixer if you’d like.
  2. Add the pudding mix & use a rubber spatula to fold it together. Once the dry pudding mix is fully absorbed, add the milk & the sweetened condensed milk. Continue folding until everything is well incorporated.
  3. Pour half of the mixture into a metal loaf pan, or any other freezer safe pan or bowl. Use a small spoon to drop dollops of marshmallow spread into the batter & use a skewer or butter knife to swirl it around. Repeat with the remaining ice cream batter & more marshmallow spread, to your liking.
  4. Cover with plastic & freeze for 4 hours before serving. Leftovers can be kept in the freezer for 2-3 weeks.

A little effort goes a long way, because the texture of this ice cream is borderline that of a frozen custard without the use of eggs. It’s thick & creamy, and even after days in the freezer, it doesn’t develop that crumbly, dried out texture that some store-bought brands get.


Optional toppings, but why wouldn’t you?

It’s very easy to do, all in one bowl, so clean up is minimal. This would be recipe to try with kids when it’s hot out and you don’t want to turn the oven on to bake. Also, there’s so many ways to experiment with different flavors and toppings! Maybe get some vanilla pudding mix with some maple extract and candied pecans. Or lemon with a strawberry syrup swirl. How about white chocolate pudding with caramel sauce? You can have a contest to see who makes the best combo! (And not just with kids, I would totally throw this party for my adult friends and me.)

I’m telling you, this is one of my favorite recipes ever. I don’t think I’m ever going to bother with cartons again when I can pretend to have my very own ice cream shop in my own kitchen. Let me know what you think, and I’ll see you again after I’m back from my trip with another recipe!

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