The Creamiest Ice Cream Recipe | NO Machine

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

In a large saucepan, add 2 cups of whole milk and 3/4 cup of sugar.

Heat the mixture over medium heat until the sugar dissolves and the milk comes to a simmer.

Add a little bit of the hot milk mixture into the pudding mix while whisking to dissolve the pudding powder and prevent lumps.

Pour the pudding mixture back into the saucepan and whisk continuously for 2 to 3 minutes until it thickens slightly.

Remove from heat and let the pudding mixture cool down in a bowl.

Optionally, cool it faster by placing the bowl over ice.

In a stand mixer, whip 1 cup of heavy whipping cream with 1 teaspoon of vanilla extract until medium stiff peaks form, about 3 minutes.

Fold the whipped cream into the cooled pudding mixture gently to combine without deflating the whipped cream.

Pour the combined mixture into a freezable tub, tapping it on the counter to remove air bubbles.

Cover and freeze for a minimum of 6 hours, preferably overnight.

Before serving, let the ice cream sit at room temperature for 2 to 3 minutes to soften slightly, then scoop and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens