Indulge in the velvety richness of Creamy Vanilla Pudding Ice Cream, a dessert that feels like a hug in every bite. This luscious treat combines smooth, custard-like pudding with the cool, creamy texture of homemade ice cream, creating a perfect balance of comfort and refreshment.
With just 25 minutes of prep and a quick 5-minute cook time, it’s surprisingly simple to whip up. Let it freeze for 6 hours, and you’ll be rewarded with a dessert that’s both nostalgic and irresistibly satisfying.
The deep, aromatic vanilla flavor shines through, enhanced by the silky-smooth consistency that melts effortlessly on your tongue. Whether enjoyed on a warm summer evening or as a sweet treat year-round, this ice cream is a crowd-pleaser.
Its creamy texture and rich flavor make it feel decadent, yet it’s easy enough to make anytime. Perfect for sharing or savoring solo, this recipe is a delightful way to elevate your dessert game without spending hours in the kitchen.
Ingredients for Creamy Vanilla Pudding Ice Cream
- 1 ½ cups (12 fl oz/360 ml) whole milk (for richness; substitute with 2% milk if needed)
- ⅓ cup (2 ½ oz/71 g) granulated sugar (adjust to taste)
- 3 tablespoons vanilla pudding powder* (ensure it’s the instant or cook-and-serve type)
- 1 cup (8 fl oz/240 ml) heavy whipping cream (chilled for best results)
- 1 teaspoon vanilla extract (use pure vanilla for the best flavor)
Step-by-Step Instructions
- Heat the milk and sugar: In a medium, heavy-bottomed saucepan, combine the milk and sugar. Heat over medium heat until the mixture comes to a gentle simmer, stirring occasionally to dissolve the sugar.
- Prepare the pudding mixture: Add about 1 cup of the hot milk mixture to the vanilla pudding powder in a separate bowl. Whisk until smooth and lump-free.
- Thicken the pudding: Pour the pudding mixture back into the saucepan with the remaining hot milk. Cook over medium-low heat, stirring constantly, until the mixture thickens (about 2-3 minutes). Remove from heat and let it cool completely. (Tip: Place the saucepan over a bowl of ice to speed up cooling.)
- Whip the cream: In a large mixing bowl, combine the heavy whipping cream and vanilla extract. Using an electric mixer, whip on high speed until stiff peaks form.
- Combine the mixtures: Gently fold the cooled pudding mixture into the whipped cream until smooth and fully incorporated, ensuring no lumps remain.
- Freeze the ice cream: Pour the mixture into a freezable container. Cover and freeze for at least 6 hours, or until firm.
- Serve and enjoy: Once frozen, scoop the ice cream. If it’s too hard to scoop, let it sit at room temperature for 15 minutes to soften slightly. Store leftovers in the freezer for up to 8 weeks.
Delicious Toppings to Elevate Your Ice Cream
Take your Creamy Vanilla Pudding Ice Cream to the next level with these topping ideas! Try a drizzle of warm caramel sauce or melted chocolate for a decadent touch.
Fresh berries like strawberries or raspberries add a refreshing contrast, while crushed cookies or nuts provide a satisfying crunch. For a classic combo, sprinkle rainbow sprinkles or a dusting of cocoa powder.
Perfect Pairings for Serving
This ice cream shines on its own, but it’s also a fantastic companion to other desserts. Serve it alongside a warm brownie or slice of pie for a delightful contrast of temperatures. For a fun twist, use it to make an ice cream sandwich with your favorite cookies. It’s also a great addition to a sundae bar for parties or family gatherings.
Storage Tips for Maximum Freshness
Store your ice cream in an airtight, freezer-safe container to prevent ice crystals from forming. Place a piece of parchment paper directly on the surface of the ice cream before sealing the lid for extra protection. If it hardens too much, let it sit at room temperature for 10-15 minutes before scooping. Enjoy within 8 weeks for the best flavor and texture.
Quick Tips for a Smooth Process
To save time, chill your mixing bowl and whisk in the freezer for 10 minutes before whipping the cream—it’ll help it stiffen faster. If you’re in a hurry, cool the pudding mixture over an ice bath instead of waiting for it to cool naturally. For easier scooping, use a warm ice cream scoop by running it under hot water before serving.
Fun Variations to Try
Customize this recipe to suit your taste! Swap the vanilla pudding powder for chocolate or butterscotch for a different flavor profile. Add mix-ins like chocolate chips, crushed Oreos, or swirls of peanut butter before freezing. For a boozy twist, fold in a tablespoon of bourbon or rum into the whipped cream for a grown-up treat.
Creamy Vanilla Pudding Ice Cream
Ingredients
- 1 ½ cups whole milk
- ⅓ cup granulated sugar
- 3 tablespoons vanilla pudding powder *
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- In a medium, heavy-bottomed saucepan heat the milk and sugar together until it comes to a simmer.
- Add about a cup of the hot milk mixture to the pudding powder, whisk until smooth.
- 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)
- Whip the heavy whipping cream and vanilla extract together on high speed using an electric mixer until stiff peaks have formed.
- Fold the cooled, pudding mixture into the whipped cream until the mixture is smooth and there are no lumps.
- Pour the ice cream into a freezable container for a minimum of 6 hours to freeze.
- 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.
