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August 2009 Issue
No-Cook Ice Cream
by Ronda L. Halpin
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I love making homemade ice cream, but one of the steps always bothers me. I'm not a terribly patient person and it has always seemed strange to spend time cooking a mixture, only to chill it for hours and then freeze it. It takes many hours to make a little bit of ice cream. It's enough to send you running to the grocery store!

So imagine my delight when I discovered the joy of using pudding mix as a base for ice cream. No more cooking, chilling, freezing. Instead, you can whip up a batch of the base and freeze it into ice cream without hours of preparation. And while this recipe calls for vanilla pudding and flaked coconut, you can use any number of pudding and mix-in combinations. I love everything from cheesecake pudding mix with cherry preserves swirled in to chocolate pudding with flakes of dark chocolate mixed in. Be creative and happy summer!

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!


No-Cook Ice Cream

  • 1/4 c. granulated sugar
  • 1 small package instant vanilla pudding mix
  • 1/2 c. low-fat milk
  • 1 c. half and half
  • 1/4 c. flaked coconut
In a medium bowl, combine all of the ingredients. Whisk briefly to blend. Pour the mixture into an ice cream maker and process according to the manufacturer's directions.
  • Yields: 1 quart
  • Preparation Time: 15 minutes, plus freezing time

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