Old School Puddin Pops From Homemade Chocolate Pudding Mix

Michelle makes me a cook and serve chocolate pudding mix that I store in quart jars and make whenever the urge for rich, creamy chocolate hits. This is better than the box mix as it is 1) cheaper and 2) a deeper chocolate with the high quality cocoa in it.

But, when August is panting her fetid breath on the back of your neck and you want more than just pudding, you can use the mix to make puddin pops. I have very fond memories of that creamy frozen dessert that can beat Fudgsicles for depth of flavor.

Alas, puddin pops are no more in the store but they can be in your home. For richest results use whole milk. While 2% will work, any less fat makes for a thin pudding and not the best texture puddin pops.

These are so good, they taste like I should make more. Good thing she made me a whole recipe of pudding mix!

Chocolate Pudding Mix

4 cups nonfat dry milk powder
2 2/3 cups sugar
1 1/3 cup corn starch
1 1/3 cups Hershey’s Special Dark cocoa powder
1/2 teaspoon salt

Mix all together and store in airtight containers.

To make pudding: Whisk 1 cup chocolate pudding mix into 2 cups milk in a saucepan and bring to a boil, stirring constantly. Pour into a glass dish or bowl and cover the top with plastic wrap to keep a skin from forming. Refrigerate until cool before serving.

Once you have your pudding mix, it is time to cook the pudding for puddin pops.

Puddin Pops

1 cup Chocolate Pudding Mix
2 cups milk
1 cup Cool Whip Whipped Topping

Place the pudding mix and milk in a saucepan and bring to boil, stirring constantly. Scrape pudding into a metal mixing bowl and place over a large bowl of ice and water and stir to bring the temperature down. Once the bottom of the bowl containing the pudding is cool to the touch, mix in the Cool Whip. Stir until completely incorporated.

Pour into molds and place in the freezer. It will take at least four hours to freeze.

 

 

Advertisements

Peach Pops

Michelle’s parents have some very fruitful peach trees and after she had sliced and frozen 20 quart bags and 24 pint bags and dehydrated another 6 pint bags of peaches, there were still plenty left. She gave two 5 gallon buckets worth to a cousin and I decided to use some of the very ripe ones to make a frozen treat.

These pops taste like peaches and cream but are made with milk and Greek yogurt. This recipe can be made with 2 cups frozen peaches, just thaw them out to chop some and dice the others.

Adjust the agave nectar up or down depending on the tartness of the peaches and how sweet you like your pops.

Peach Pops

1 cup of peaches, roughly chopped
½ cup peaches, diced
6 tablespoons milk
2/3 cups Greek yogurt
 – I used plain but vanilla is good, too
2 tablespoons agave nectar

In a blender, puree the 1 cup of chopped peaches. Add milk, yogurt and agave nectar and blend until smooth.
 Stir in diced peaches. Fill your pops molds.

Freeze at least 4 hours.

Blackberry Bonanza

Michelle has been picking blackberries around her house and we had more than enough to make a pitcher of blackberry lemonade and a batch of lemon blackberry sorbet plus plenty for freezing for later. These recipes made a very refreshing drink and sorbet – beautiful, tasty and loaded with antioxidants.

One day’s haul

To do these two recipes, make a simple syrup with 2 cups of water and two cups of sugar. Bring to a boil, stirring occasionally to make sure the sugar dissolves. Pour over 2 cups of blackberries that have been lightly mashed and let steep for 30 minutes. Press the simple syrup, juice and berries through a strainer. You should have about 3 cups blackberry simple syrup. If you’re only making one of the items, either double the recipe ingredients or drop the simple syrup ingredients (sugar, water and blackberries) to 1 cup.

Leftover syrup can be added to tea or used in cocktails.

Blackberry Lemonade

1 1/2 cup blackberry simple syrup
1 cup fresh squeezed lemon juice
2-3 cups water

Add blackberry simple syrup and lemon juice to a large container. Add up to 3 cups water to taste.

For an added kick, add a 1/4 cup bourbon to the final mixture.

Lemon Blackberry Sorbet

1 1/2 cup blackberry simple syrup
1 cup fresh lemon juice
1 tablespoon lemon zest

Combine chilled simple syrup with the lemon juice and zest and pour into the bowl of an ice cream machine. Freeze according to the manufacturer’s instructions. After the sorbet is made, transfer to a container. Cover and freeze until ready to serve.

Strawberry Cream Dream

We made gelato (see recipe here) and had a bit of heavy whipping cream, a tad of evaporated milk and smidgen of sweetened condensed milk left over. After pondering and googling, we decided to puree it all with some strawberries. It works as a drink and, after some time in the freezer, as a sorbet like dessert.

Strawberry Cream Dream

1 cup hulled and diced strawberries
1 cup cream (we used half cream and half evaporated milk)
1/4 cups sweetened condensed milk

Place everything in a blender and puree until it is frothy and well mixed. Pour into glasses.

For a pleasant kick to your cocktail add in some banana rum.

Creole Cream Cheese Honey Ice Cream

There was such a good sale on gallon milk, that Michelle bought one just to turn it into Creole Cream Cheese (here is the recipe from Poppy Tooker’s that she used – recipe). I took eight ounces of what resulted and used it to make ice cream.

This ice cream is like the best milk and honey combo ever.

Creole Cream Cheese Honey Ice Cream

1 (about 8 ounces) container Creole cream cheese
1 cup sugar
3 eggs
¼ cup honey
1 cup whole milk
2 cups heavy whipping cream
2 tablespoons vanilla extract

 In a large bowl, whisk together sugar, eggs and honey with an electric mixer.

In a saucepan, stir together milk and cream. Bring to simmer. Do not boil. Add a cup of the warm cream mixture to the egg mixture and stir well to temper the eggs. Slowly pour the heated egg mixture into the cream mixture and cook until it comes to a simmer, stirring constantly. Do not boil.

Remove from heat (I pour it into a seperate bowl) and let stand five minutes to cool slightly. On low speed of electric mixer, blend vanilla and Creole cream cheese into the custard mixture until smooth. Chill the mixture for at least 3 hours to aid in the freezing process.

Stir the mixture before pouring into an ice cream maker and freeze according to manufacturer’s directions.

Store any you don’t immediately gobble up in the freezer in an airtight container.

Brandied Peach Ice Cream

Summertime in the South means putting up with heat, humidity and mosquitos the size of small cars. As a consolation, summer also brings us peaches. It makes my soul happy when I hold its softly in my hand, breathe deep of its perfume before biting into it and letting the succulent juice run down my chin.

Saving a few of them for ice cream makes me even happier. And, adding a little brandy to the mix can make a person nearly expire from happiness! Of course, if you choose not to use brandy, you can replace it with 2 tablespoons of vanilla extract.

Brandied Peach Ice Cream

2 pounds peaches (about 5-6 large peaches)
1 cup whole milk
1 cup heavy cream
3/4 cup sugar
1/4 cup brandy

Peel and pit peaches; cut into chunks. Place all ingredients in a blender or food processor and puree until smooth. Refrigerate until cold.

After it has set for a while in the refrigerator, blend everything one last time to ensure it is well mixed. Process in ice cream maker according to manufacturer’s instructions. Transfer to plastic container and freeze until firm.

Creole Cream Cheese and Ponchatoula Strawberry Ice Cream

We drove through Ponchatoula, Louisiana the other day and picked up two flats of fresh strawberries from Berry Town Produce. I had already bought a package of Creole Cream Cheese from Dorignac’s Food Center in Metairie. For those who don’t regularly follow this blog, Creole Cream Cheese is tart like sour cream but also sweet and goes really well in ice cream. It is also an easy cheese to make at home (though I strongly recommend whole milk and liquid rennet) when you don’t have a neighborhood grocery to supply it.

This make a little more than my usual ice cream recipe but I wasn’t paying attention when I poured it into the ice cream maker and over filled it. I came back later and there was a quite a mess. A tasty, tasty mess but a mess indeed!

Creole Cream Cheese and Ponchatoula Strawberry Ice Cream

1-1/2 cups sugar
3 eggs
1 cup whole milk
2 cups heavy whipping cream
2 tablespoons vanilla extract
1 (11.5-ounce) package Creole Cream Cheese
1.5 pounds fresh strawberries, hulled and sliced

In a large mixing bowl, combine sugar and eggs. Mix until fluffy and pale yellow in color. In a small pot, combine milk and cream. Bring to a simmer but do not boil. Remove milk from heat and slowly blend one ladle at a time into the egg mixture, stirring constantly to keep eggs from scrambling. Continue blending until all is incorporated. Add vanilla. Chill overnight or a minimum of 4 hours.

Pulse the sliced strawberries in a food processor just enough to chop but not enough to puree. When ready to make the ice cream, thoroughly blend the Creole cream cheese into the custard mixture. Mix in the strawberries and their juice. Pour mixture into an ice cream maker and freeze according to manufacturer’s directions. Place ice cream in the freezer or allow it to temper 2 hours prior to serving.

Yummy!