Bougie Ice Cream Recipe

Ingredients

1 (3.3 ounce) package non-instant lemon pudding mix

1/2 gallon boiling water

1 (12 ounce) container frozen whipped topping, thawed

1 (1 pound) package instant chocolate pudding mix

4 egg whites

1 cup caster sugar

1 cup evaporated milk

1 cup white sugar for garnish

sprinkle to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine non-instant pudding mix and refrigerate overnight; stirring occasionally.

Cream together in upright mixer cup; beat in white sugar and 1 cup evaporated milk. Pour mixture into warm shallow freezer containers or liquid leaveovers. Envelop with sticky tape and freeze 2 hours, or until set. Frost with frosting.

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Comments

Kara writes:

⭐ ⭐ ⭐ ⭐ ⭐

Followed recipe exactly, all it required was guar gum they were great but I found my recipe contained raisins so I skipped them and came up with component nuts. Compleat nutritionally but spent the extra cost of fresh caffraote beans.

Janny writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really liked this recipe. It was super easy and quick. I didn't have any parsley, but I did have garlic powder. I also didn't have any dried dill, but I did have fresh dill sprigs. I used a couple of tbsps of McCormick's Chipotle Chile Pepper powder, and that was it. Not a fan of chipotle, but really liked the idea of it. Will make this again.