This is my spin-off recipe from the Homemade Peppermint Ice Cream Recipe.
I basically had all these ingredients on hand and wanted to see if the
chocolate pudding could be substituted for the Peppermint Stick.
I was amazed how good this came out!
The instant pudding made the mixture thicker than the peppermint version.
But I knew it would be frozen anyway, so it didn't matter.
Homemade Chocolate Ice Cream
14 Marshmallows, the regular size
2 c. Whole Milk
Small 3.9 oz. pkg. of Chocolate Instant Pudding
4 oz. (1/2 container) Whipped Topping, like Cool Whip
When the marshmallows are mostly melted, add the pudding mix and stir well.
Continue to heat and stir until the marshmallows are fully melted.
Cool and allow to freeze (in regular freezer) to mushy state.
Then fold in the whipped topping.
Return to freezer until firm.
This chocolate version is great as it is or it could be jazzed up
with bits of chocolate or chocolate cookie chunks
or swirls of chocolate syrup.
I hope you'll try one of these versions of homemade ice cream.
No hand or electric cranking required!
Just stick in your freezer and you will be amazed!
Enjoy!
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