Two Ingredient DIY Ice Cream Pudding Sounds Too Good to be True


From the makers of Oreo Rice comes yet another incredible food innovation. In the same realm of Ice Cream Bread and just as easy Ice Cream Pudding is as easy as melting down your favorite pint, mixing it with some eggs and baking it to perfection.

RocketNews 24 has the recipe in its entirety but mentions that cooking the pudding is up to the creator. If it’s a matter of convenience the microwave might be your best option otherwise an oven or steamer will do, but you’ll have to play around with the cooking times since none are specified.

The recipe given uses a ratio of one ice cream container to one egg. The 4oz snack size container of Häagen-Dazs is used since it has a higher milk fat content than other brands. That’s not to say you can’t use other brands but it’s recommended you stick with ice creams in the 15% or higher milk fat content range to ensure a rich flavored pudding. Lucky for me Ben & Jerry’s also happens to be a fatty ice cream which means I’ll probably be enjoying some Chunky Monkey pudding later tonight.

The best part of this recipe is the fact that you can literally choose any flavor you want, Mint Chip, Rocky Road, or even Pumpkin, just be sure to strain out the chunks before you cook your beloved pudding.

H/T + PicThx RocketNews 24



How to Make Ice Cream Bread Pudding with Half a Gallon of Ice Cream

Ice Cream Bread Ice Cream Bread Pudding


I’m sure you guys saw the ice cream bread recipe we posted a couple of weeks ago. Totally awesome, right? You know I’m a fan of quick and easy, so I was all over this. But where some people saw an end product, I saw a starting point. So, I asked myself what could I possibly make with a loaf of ice cream bread. Soon enough, it dawned on me. Ice Cream Bread Pudding, duh. Shout out to Simple Sifted on providing details on how to execute this. Check the recipe below to see  how this caloric-ly-glorious recipe came to include an entire half gallon of ice cream . . . and a mere three ingredients more.


Ice Cream Bread Pudding



  1. Preheat oven to 350 degrees and grease and flour one 8.5 x 4.5 loaf pan.
  2. Measure out ice cream as such and let soften: 3 cups, 2 1/4 cups, and 3/4 cup (this should use up the entire half gallon). (You can speed up the measuring process by giving the ice cream a good stir).
  3. Mix 3 cups ice cream with 2 ¼ cups self-rising flour and pour into greased loaf pan.
  4. Bake for 45 to 60 minutes and let cool. (Leave the oven on.)
  5. Slice and cut up bread (discarding ends) into 1 inch cubes, and layer in 7 x 11 pan.
  6. Stir together 2 ¼ cups ice cream, egg, and egg yolk until it’s all melty, then pour over bread.
  7. Bake uncovered for 35 minutes. Then cover with foil and bake for 20 minutes more.
  8. Meanwhile, simmer remaining 3/4 cups ice cream on stove until thickened, stirring often. Remove from stove, stir in bourbon, then replace on burner and stir frequently until simmering again. Cool in fridge.
  9. Top with sauce, then serve.

If you’re feeling really crazy, buy yourself even MORE Blue Bell Pecan Pralines ‘n Cream ice cream, serve it atop the bread pudding, and enjoy, enjoy, enjoy. I know I did.


Transform a Tub of Ben & Jerry’s Into Ice Cream Bread


Yes, in just a few steps you can turn ice cream into bona fide warm, fluffy bread (serious face, guys). Since we know you have a secret stash of Ben & Jerry’s in the dark recesses of your freezer, try this out next time you can’t decide between ice cream and toast. Always an excruciating decision.

Just take softened ice cream, mix it with self-rising flour, pour the whole shebang into a loaf pan, stick it in the oven (preheated to about 350 degrees), and in 45 minutes you’ll have bread with a touch of creamy sweetness.

While ice cream bread has had its own legion of devoted fans for a while now, it’s a still a wonder to us plebeians trying to play catch up. Big kudos to Reddit user airforcehusband for providing the nifty step-by-step guide. The recipe works best with full fat ice cream and quality ingredients, so keep the preservatives to a minimum.

Right now, we’re digging this Ice Cream Cake Batter Bread (above) by In Katrina’s Kitchen. We bet it taste like a dessert dream when toasted and slathered in Nutella.

H/T Incredible Things, FWF + PicThx In Katrina’s Kitchen