Our Freezer Cook of the Month is Peggy! She posted a recipe on the 30 Day Gourmet Facebook® fan page for Homemade Ice Cream. We tried the chocolate version with chocolate pudding and chocolate milk. My husband loves it and he is not really a die hard fan of chocolate ice cream. This recipe is very creamy and it makes a lot. We only made a half batch and ended up with 8 cups of ice cream. Try it yourself! I think you will like it!
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
32 |
64 |
96 |
128 |
160 |
192 |
| Makes |
16 C. |
32 C. |
48 C. |
64 C. |
80 C. |
96 C. |
| Ingredients | ||||||
| Evaporated milk |
12 oz. |
24 oz. |
36 oz. |
48 oz. |
60 oz. |
72 oz. |
| Sweetened condensed milk |
14 oz. |
28 oz. |
42 oz. |
56 oz. |
70 oz. |
84 oz. |
| Instant vanilla pudding mix |
3 oz. |
6 oz. |
9 oz. |
12 oz. |
15 oz. |
18 oz. |
| Egg substitute |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
| Half and half |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Sugar |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
| Brown sugar |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Vanilla |
1-1/2 t. |
1 T. |
1 T. + 1-1/2 t. |
2 T. |
2 T. + 1-1/2 t. |
3 T. |
| Salt |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
| 2 percent milk |
7 C. |
14 C. |
21 C. |
28 C. |
35 C. |
42 C. |
Assembly Directions:
Mix all ingredients together in a large bowl.
Freezing Directions:
Pour into ice cream maker container. Start the freezing process and freeze according to the manufacturer’s directions.
Serving Directions:
Serve and enjoy!
Comments:
You can reduce the carbohydrates in this recipe by substituting Splenda® for the sugar and sugar free pudding mix for the regular pudding mix.
You can reduce the fat in this recipe by substituting fat free half and half, sweetened condensed milk, and evaporated skim milk.
To make make chocolate ice cream, use chocolate pudding and chocolate milk in the recipe instead of vanilla pudding and regular 2 percent milk.
Nutritional Info: 1/2 cup serving
Per Serving: 154 Calories; 5g Fat (26.1% calories from fat); 4g Protein; 25g Carbohydrate; 0g Dietary Fiber; 17mg Cholesterol; 120mg Sodium.
Exchanges: 1/2 Non-Fat Milk; 1 Fat; 1-1/2 Other Carbohydrates.
Nutritional Info: reduced fat, 1/2 cup serving
Per Serving: 137 Calories; 2g Fat (14.0% calories from fat); 4g Protein; 25g Carbohydrate; 0g Dietary Fiber; 9mg Cholesterol; 126mg Sodium.
Exchanges: 1/2 Non-Fat Milk; 1/2 Fat; 1-1/2 Other Carbohydrates.
Nutritional Info: reduced fat and sugar, 1/2 cup serving
Per Serving: 95 Calories; 2g Fat (20.4% calories from fat); 4g Protein; 15g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 121mg Sodium.
Exchanges: 1/2 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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