Ah, “ice pudding”! Can you clarify if you mean a frozen dessert like ice cream pudding, or a stovetop-style pudding that’s chilled? I can give a simple recipe either way, but the method changes depending on which style you want.
For now, here’s a quick version of a no-bake chilled ice pudding:
Ingredients
- 2 cups milk (dairy or plant-based)
- 1/3 cup sugar (adjust to taste)
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- Optional toppings: chocolate shavings, fruit, nuts
Instructions
- Mix cornstarch and sugar in a small bowl.
- Heat milk in a saucepan over medium heat. Slowly whisk in the cornstarch mixture.
- Cook until thickened, stirring constantly (around 5–7 minutes).
- Add vanilla and stir well.
- Pour into serving dishes and let cool slightly.
- Chill in the fridge for at least 2–3 hours until firm.
- Top and serve with fruit, chocolate, or nuts.
If you want, I can give a frozen, ice-cream-like version that’s creamy and scoopable—more like an ice pudding dessert you’d freeze. Do you want that version?
