You will never taste vanilla ice cream better than this. The pudding and sweetened condensed milk in this homemade ice cream recipe give it a creamier texture than regular vanilla ice cream. If you want to include fruit, first sweeten the chopped fresh fruit with sugar before adding it to the mixture. Please be aware that this recipe calls for raw eggs. We advise against serving raw eggs to small children, the elderly, people with weakened immune systems, and pregnant women. Make sure to only use fresh eggs in this recipe.
| Prep Time: | 50 mins |
| Total Time: | 50 mins |
| Servings: | 32 |
| Yield: | 1 gallon |
Ingredients
- 5 large eggs
- 2 (12 fluid ounce) cans evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 1 ½ cups white sugar
- ½ pint heavy cream
- 1 teaspoon vanilla extract
- 1 (3.5 ounce) package instant vanilla pudding mix
- 4 cups milk, or as needed
Instructions
- Beat eggs, evaporated milk, condensed milk, sugar, cream, and vanilla together in a large bowl with an electric mixer. Beat in pudding mix until smooth. Pour into freezer canister of an ice cream maker and add enough milk to bring mixture to fill line. Freeze according to manufacturer’s directions.
Reviews
My family loved this! I used half and half instead of milk. It was creamy, it froze very well. It looked like store bought ice cream!!
I’ve made this many times and it always turns out rich and creamy. It’s my go-to vanilla ice cream. Great recipe!!
Churned in the machine for 3 hours ,,,nothing happened,,,,made others with no problem,but not this one
I followed the recipe to the letter. The texture was great and it had great flavor but it was really sweet. The next time I make it, I’ll cut back on the sugar.
Made this for Fathers Day. I must say, it is as good as any name brand ice cream.. I used sugar free vanilla pudding, 1%milk and 3/4 cup sugar . Leftovers freeze well .
This recipe is a great recipe I made changes to it but the recipe itself is simple and very good. I use French vanilla pudding and buttermilk instead of regular milk. Just know when you freeze this ice cream it freezes rock hard so you have to set it out a while before serving it.
My family loves this ice cream. One review said that it did not freeze well and became gooey and pudding-like, that I can’t testify to because we never have any left to freeze. We have also used butterscotch pudding , brown sugar and pecans for a great butter pecan ice cream.
I was a little nervous about adding vanilla pudding mix to ice cream, but, thought I would give it a try. We thought the soft serve ice cream right after making tasted a lot like vanilla pudding and we weren’t fans. I missed the home made ice cream taste. My husband and I thought it tasted artificial. It was also very sweet. After freezing overnight we both thought it tasted less like pudding and more like ice cream, but, we still weren’t fans.
Best ice cream I’ve ever made. It was a hit for our 4th of July celebration!
Best vanilla ice cream recipe! I do agree it’s the pudding that makes it creamier! Will make it again!!!
This is, without a doubt, the best vanilla ice cream I’ve ever tasted. I am new to making ice cream and this recipe is easy and excellent. Like others, I did cook the milk and tempered the eggs. I also used less sugar and it is still pretty sweet so I’ll use less next time. But holy cow, this is great. Since the 1 star reviews said it tasted like frozen pudding I was worried but I can’t imagine how anyone could think that. I did taste it before I put it in the ice cream machine and it did have a pudding flavor but that completely disappeared during churning. It was not at all eggy, but I might try the pasteurized eggs to avoid the cooking step. I do think I’ll probably make my own pudding mixture instead of buying it boxed but I will continue to add pudding to my ice cream mix. It is just sublime.
I do not cook very often. So, I am not sure what size of ice cream maker the recipe is using. Mine is a gallon size maker. Once I poured the mixture in it was only half filled. I used a half gallon of milk to fill it to the top. Not sure that it will work. I wish there was a place to ask folks questions on each recipe…like an email. Since I’m new to this website maybe there is and I just know where to go. I update my review when we taste it in about an hour.
So good! This is how I made Chubby Hubby (need Whoppers, chocolate chips, peanut butter filled pretzels, fudge sauce, and peanut butter). Melt chocolate chips in the microwave, until melted. Dip pretzels in melted chocolate to coat. Place on waxed paper to cool. Place in the freezer to cool, about 10 minutes, or in the fridge for longer. In the last 5-10 minutes of churning the ice cream, put the pretzels and Whoppers in food processor and chop into chunks. Add to churn in the last 5 minutes along with fudge sauce and peanut butter.
Great flavor and very smooth. You don’t even need any toppings!
Very good recipe, and very rich. I have made it with 4 cups of milk, and also using half and half in place of milk. Both ways were very good, the half and half made it even creamier. For those who are worried about raw eggs, I used the pasteurized eggs in the carton (Egg Breakers) instead of cooking it. I’m all about the easy way out!
I increased the heavy cream from 1/2 pint to full pint and it was amazing.
This was an easy recipe and great tasting ice cream. I will make it many times because there is no Blue Bell in Az and none of the store ice cream taste as good as this recipe. Thanks for sharing
Excellent homemade ice cream!
Let me preface this by saying that my husband really likes our usual homemade icecream recipe, but I find it a little too milky or icy. It’s something we have agreed to disagree on over the years. That said, he asked me to make some for Father’s Day this year. Having recently made our usual recipe for a family reunion, I decided to try something different. The only thing I changed, and it was an honest mistake, was to use skim milk instead of whole. I didn’t cook it as others did. Our icecream maker is a 4 qt maker, and I added all 4 cups of skim milk, which left quite a bit of room (several inches) still at the top. You don’t ever want to fill it up all the way, because as the ingredients cool, they expand and need more room. We left the ice cream maker running for over an hour, and needless to say, it was still creamy when we took it out, due to the skim milk. However, the taste was fantastic (we BOTH agreed) and after a night in the freezer, it was absolutely perfect. Not rock hard, as I feared it would be. I will definitely make this again, using whole milk (or at least 2%) instead of skim. I’m not sure if this will replace our usual recipe, because my husband is very attached to his milky/icy variety, but unlike other recipes I’ve tried, at least this one is a compromise we can both live with!
It went well! I used only half of the condensed milk so it wouldn’t be as rich. My son said it tasted like ice cream and birthday cake.
Rich and creamy! Perfect. I did alter the recipe somewhat. I followed someone else’s lead and used egg substitute instead of raw eggs, and I upped the vanilla to 2 full tablespoons instead of 1 teaspoon. (we like a very vanilla flavor) It was awesome. And the no cook, just mix in a bowl recipe was easy and quick. Will definitely be making this again and again. Thanks for sharing!