Last year I spent weeks researching ice cream makers. I really wanted to make ice cream at home but I was unhappy with my research outcome. It seemed that in order to have a machine that made great ice cream I was going to fork over quiet a few bucks. It just didn’t seem like a great idea to me since it’s such a seasonal item. Just shortly after I discovered you could make some really yummy yet simple ice cream right at home using just a few ingredients – sans the machine!! Yummy ice cream and no machine to find another place for? Winning!
Since it’s already reached the triple digits I thought it was certainly time to bring back the ice cream this year! Recently my girls tried some pistachio ice cream at a restaurant, and I was totally shocked that they seemed to really like it! So it was time to try some at home. If you guys haven’t tried homemade ice cream, you need to!
Here’s what your going to need:
2 3.4oz Packages of Pistachio Jello Instant Pudding
2 Cups Of Milk
1/4 Cup Almond Pieces
1 8oz Tub Of Cool Whip OR 2 Cups Heavy Whipping Cream
1. In a large mixing bowl, or the bowl of an electric mixer beat together pudding and milk. Place in fridge for 5 minutes to firm.
2. Once pudding has firmed up in fridge add entire tub of cool whip and whip until combined. Fold in almonds with spatula. (If using whipping cream, chill bowl and whisk attachment in freezer for five minutes. Whip heavy whipping cream in cold bowl until still peaks have formed. Then combined with pudding)
3. Place ice cream in a 1 quart or larger container and place in freezer overnight or at least 6-8 hours.
How about some more ice cream flavors?
Strawberries & Cream Ice Cream
Ingredients
- 2 3.4oz Packages of Pistachio Jello Instant Pudding
- 2 Cups Of Milk
- 1/4 Cup Almond Pieces
- 1 8oz Tub Of Cool Whip OR 2 Cups Heavy Whipping Cream
Instructions
- 1. In a large mixing bowl, or the bowl of an electric mixer beat together pudding and milk. Place in fridge for 5 minutes to firm.
- 2. Once pudding has firmed up in fridge add entire tub of cool whip and whip until combined. Fold in almonds with spatula. (If using whipping cream, chill bowl and whisk attachment in freezer for five minutes. Whip heavy whipping cream in cold bowl until still peaks have formed. Then combined with pudding)
- 3. Place ice cream in a 1 quart or larger container and place in freezer overnight or at least 6-8 hours.
