Dirt Pudding No-Churn Ice Cream
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 419
- Total Fat
- 23
- Saturated Fat
- 13
- Carbohydrates
- 47
- Dietary Fiber
- 1
- Sugar
- 38
- Protein
- 7
- Cholesterol
- 60
- Sodium
- 345
- Total: 6 hr 20 min
- Active: 20 min
Ingredients
25 chocolate sandwich cookies
One 3.9-ounce box instant chocolate pudding
2 cups cold milk
One 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract or paste
1/4 teaspoon kosher salt
2 cups cold heavy cream
Gummy worms, for garnish
Directions
- Break the sandwich cookies in half and pulse them in a food processor until finely ground. Spread 1 cup of the cookie crumbs in the bottom of a 9-by-13-inch baking dish. Reserve the remaining crumbs for the top.
- Combine the instant pudding mix and milk in a medium bowl and whisk until the mixture thickens and resembles pudding. Set aside.
- Whisk the condensed milk, vanilla and salt in a large wide bowl until combined. Whip the heavy cream in another large bowl with an electric mixer until firm peaks form, about 2 minutes. Fold 1 cup of the whipped cream into the condensed milk mixture. Add the remaining whipped cream and fold gently to combine. Add the pudding mixture to the bowl and fold into the whipped cream mixture until mostly combined but with thin vanilla and chocolate streaks.
- Transfer the mixture to the baking dish with the crumbs and smooth the top with a rubber spatula. Sprinkle the remaining crumbs evenly on top. Cover and freeze until firm, at least 6 hours.
- Garnish the frozen pudding with gummy worms. You can poke holes with a chopstick or skewer in the top and place some worms partially in them so they look like they’re coming out of the “soil.”