Dessert
Basic Chocolate Ice Cream
Compatible with
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
- 2 1/2 cups plus 2 tablespoons whole milk, divided
- 1 package (3.4 ounces) chocolate instant pudding mix
Utensils
- Large Bowl
- Whisk
-
Step 1
In a large mixing bowl, pour 2 cups of whole milk. Add the chocolate pudding mix into the milk. Lightly whisk the mixture using a wire whisk until dissolved, approximately one minute. Do not over-mix or the mixture will thicken and not be easy to pour.
-
Step 2
Pour the mixture into two standard ice cube trays, equally distributing between the two.
-
Step 3
Place the ice cube trays in the freezer and freeze for eight hours or overnight.
-
Step 4
In a Ninja® 60-ounce Food Processor Bowl fitted with the standard blade attachment, add the frozen chocolate ice cubes. Add the remaining 1/2 cup plus 2 tablespoons of whole milk. Using the crush function, process for 35 to 40 seconds.
-
Step 5
Remove the lid, carefully remove the blades, and serve.