Wednesday, July 14, 2010

Chocolate Pudding Ice Cream

I've heard it said many times that Utah consumes more ice cream per capita than any other state. I have been unable to find who did the research, but I like to believe it's true. And, I am proudly doing my part to make sure Utah stays number one.

Recently, my mom passed on to me an old ice cream recipe book I remember from my childhood. I think our family only ever made a couple of the recipes. However, I have now read the book cover to cover and want to have a little ice cream fun. I plan on trying a bunch of the recipes and experimenting this summer.

My mom had left a post-it note on a page with this recipe for Chocolate Pudding Ice Cream—my guess is because she liked it or had plans to try it. I figure it's a good place to start.

The ice cream turned out rich, creamy, and with a strong chocolate flavor. It got great reviews from my two boys who want me to make it again very soon (like now). The taste and texture reminded me of one of my all time favorite treats, a Longboard Popsicle*. I think this chocolate pudding ice cream would make great gourmet popsicles. I think I'll have to start investigating popsicle making methods, molds, and flavors. Any suggestions?

 If Utah's going to be number one at something, ice cream 
consumption isn't bad, especially with a flavor like this.

*If you haven't tried a Longboard, I highly recommend you do. In my area of the country, they can be purchased at Maceys and Costco.

Chocolate Pudding Ice Cream


  • 2 eggs
  • 1 cup sugar
  • 3 cups milk
  • 2 (3.4-oz.) pkgs. Instant chocolate pudding mix
  • 2 cups half-and-half
  • 2 tsps. vanilla extract
In a large bowl, beat eggs until light and fluffy. Beat in sugar, milk and pudding mix until smooth. Stir in half-and-half and vanilla. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's instructions. Makes 2 qts.


  1. Do you worry at all about the raw eggs in the recipe? Just curious--I'd like some definitive information about whether or not they can be raw or have to be tempered, etc.

  2. I never worry about raw eggs. Use fresh, free-range ones, and you'll be fine. Or wash the outside of the shell before cracking. That's where the bacteria are.

    Make these in moulds! With sliced bananas in there, so you can see the fruit foating around.

  3. Pale Bear--Thanks for your comment. Like Mr. P, I don't really worry about raw eggs. We get our eggs fresh from a local farm, and I do wash them. I've eaten so much raw cookie dough in my lifetime and have never gotten sick.

    However, you could put the eggs in a metal bowl over a pan of simmering water (but not touching the water). Heat the eggs up while whisking to about 160 degrees Fahrenheit and then remove from heat immediately. They should still work in the recipe just fine.

    Mr. P--Great idea! I love chocolate with bananas. I think gourmet popcicles could become the new sensation among food blogs.

  4. I can vouch for how much raw cookie dough he's eaten. You know what I thought about the other day? I remember sneaking by when mom was cooking ground beef and eating it raw and loving it! I about tossed my cookies, or gourmet popsicles, or luxurious snacks just thinking about it!


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