For a richer flavor, consider using full-fat vanilla pudding and whipped topping. Get creative with mix-ins! Fold in fresh berries, chocolate chips, or chopped nuts for added texture and flavor. If you don't have the original container, any freezer-safe container will work. Adjust freezing times based on your freezer's temperature for the perfect consistency.
Quick Ice Cream
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME8 hrs
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SERVING8 People
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VIEWS18
Indulge in the creamy delight of homemade ice cream, ready in a flash! This simple recipe combines the richness of vanilla pudding with the airy lightness of whipped topping for a frozen treat that's both satisfying and guilt-free. Transform it into a luscious mousse with a touch of patience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol1 mg
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Protein1 g
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Saturated Fat0 g
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Sodium76 mg
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Sugar8 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Gently fold the vanilla pudding into the thawed whipped topping until just combined, being careful not to overmix. (5 minutes)
02
Step
2 mins
Transfer the mixture back into the whipped topping container. (2 minutes)
03
Step
8 hrs
Place the container in the freezer, leaving the lid slightly open to prevent ice crystal formation. Freeze for at least 8 hours or overnight to achieve a firm ice cream consistency. (8 hours)
04
Step
4 hrs 30 mins
For a mousse-like texture, freeze for 4 hours, then transfer to the refrigerator for 30 minutes before serving. (4 hours and 30 minutes)
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RECIPE REVIEWS
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Please Rate
Jermaine Reichert
May 29, 2025My kids absolutely love this! It's become a staple in our house for quick and easy desserts.
Alena Wehner
May 13, 2025I was skeptical at first, but this recipe is surprisingly good! So easy and a great way to satisfy my sweet tooth without all the guilt.
Edd Zemlak
May 10, 2025I tried it with chocolate pudding, and it was amazing! Thanks for the great recipe.
Camille Fisher
May 5, 2025I would suggest freezing it in a freezer-safe container so that it would last longer
Rita Quitzon
May 5, 2025A little too sweet for my taste, but still a good recipe.