Egg Free Jell-O Vanilla Ice Cream |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This was something I whipped up in my Kitchenaid ice cream maker using what I had available in the kitchen. It turned out to be super rich tasting and far creamier than I could have hoped for! I added the canteloupe because my BF loooves melon FroYo, so I thought it would be more melon tasting. Somehow, it ended up tasting like birthday cake with coconut frosting... not that I'm complaining! It doesn't make a lot of ice cream (4 small servings) but if you have a larger ice cream maker, you could easily double this. Also, the 30 minute cook time is due to my kitchenaid requiring the ice cream paddle to do it's business for 30 minutes. This will vary depending on how you make it. Ingredients:
1 (1 ounce) package fat-free instant vanilla pudding mix |
1 cup skim milk |
1/2 cup coconut milk |
1/3 cup cantaloupe (cut into chunks) |
2 tablespoons sugar (or other sweetener) |
Directions:
1. Combine instant pudding mix with skim milk & coconut milk and mix on low speed (or whisk by hand) for 2 minutes. (substitution note: if you want dairy free, I see no reason why this couldn't be made using all coconut milk, or another non-dairy milk).
2. Puree canteloupe, or mash if you prefer it chunky (note: the canteloupe flavor ended up being very mild, almost unnoticeable. It did, however, help with thickening and texture).
3. Add pureed canteloupe and sugar to pudding bowl and mix well.
4. Add to ice cream maker as per manufacturer's instructions, or churn freeze.
5. My ice cream maker only ever gets it to the soft stage, but you can put it in the freezer longer if you are looking for something firmer.
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