It is just too hot to cook anything today, so why not just make ice cream? I have been putting off making ice cream for quite some time, so decided to do it today.
I pulled out my little Cuisinart Ice Cream / Sorbet maker and put the bucket in the freezer (it should have been in there over night).
I remember seeing a frozen concoction with pudding and pie filling mixed up with a few add-ins. The only kind I had two boxes of was banana, so……. I had frozen strawberries and blueberries. Well, decided that strawberries would be the best one to combine with banana flavor. Then it was nuts or chocolate chips. Hmmm, decided on chocolate chips. Then, I remembered the Scharffen Berger 82% Cacao Dark Chocolate Bars I received, so decided to use some of those instead.
This is very simple. It will not freeze as hard as regular ice cream, but is just as good.
Banana Strawberry Ice Cream with Dark Chocolate Bits
Uses very simple ingredients
2 pkgs Fat Free Sugar Free Banana Instant Pudding & Pie Filling (4 serving size)
1 cup almond milk, unsweetened
1 cup fat-free half and half
1 cup 2% milk
30 g Scharffen Berger 82% Cacao Dark Chocolate Bars (a bar is 5g - about 1/4 cup of mini chips)
1/2 cup strawberries, sliced
1. Chill your ice cream bucket overnight. Chill you mixing dish an hour before beginning to mix, if the weather is hot.
2. Chop your chocolate to the size of mini chips. Whisk together pudding mix and milk(s). Place the container (with the paddle in place) in the freezer for about an hour.
3. Remove the bucket from the freezer, place on base, cover and start the machine. Gradually add the chocolate and strawberries as the machine churns.
Kind of hard to see the movement here
When all is mixed, return the base (with the paddle in place) to the freezer for a couple of hours. Remove and turn on for about 5 minutes. If it is frozen as much as you want; enjoy, otherwise, return to freezer.
Once you are satisfied with how it is frozen; Serve it up!
Of course, I sampled this before it had finished freezing!
Scrape down the bucket and wipe the top, if you wish to store any left-over in the freezer.
Store any left-overs in the bucket or scrape it into another container.
These are the kind of numbers I like to see and enjoy it too!
Nutrition (per serving): 115 calories, 4.2g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 2.3g saturated fat, 5.3mg cholesterol, 548mg sodium, 198.4mg potassium, 17.2g carbohydrates, 1.3g fiber, 15.9g net carbohydrates, <1g starch, 5.7g sugar, 3.3g protein, <1mg iron, 6.7mcg folate, 7.8mg vitamin c, 17.5IU vitamin d, <1mg vitamin b6, <1mcg vitamin b12, <1mg niacin, 0mcg lycopene, <1g aspartic acid, <1g glutamic acid.
This frozen dessert will not freeze as hard as 'real' ice cream. I do not believe the pudding will set with soy milk. Use the milk of your choice, otherwise.
You can also use evaporated milk. I wanted to keep it lower calorie. Feel free to use regular instant pudding and pie mix, whole or evaporated milk; the numbers will be higher.
Maybe next time, I will increase the strawberries to 1cup.