I made this recipe today that involves making instant pudding with chocolate ice cream instead of milk. It was supposed to come out as a super chocolaty mouse but it tasted a little grainy, like not all the pudding got incorprated. I rarely use box pudding but I was thinking this could be a quick dessert to yank out if needed. Anyway, I was wondering what the best way to knock out the graininess was. Should I add some milk or just use more ice cream?

The original recipe was from serious eats : http://www.seriouseats.com/recipes/2010/08/cakespy-chocolate-ice-cream-pie-recipe.html

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    One quick question for an Englishman. What is pudding (in the US-sense you are using it)? We use the word a lot, but it is another (more common) word for dessert, or specifically a hot dessert, particularly one cooked in a basin.
    – Orbling
    Commented Dec 8, 2010 at 22:17
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    @Orbling, pudding in US parlance is something akin to eggless custard: a milk-based dessert thickened with a starch of some type. In practice, this most often means getting the box of instant pudding & pie filling from the pantry and combining it with cold milk according to the recipe on the box; but you can also buy cook & serve pudding (milk is still the only ingredient you need to add, but you cook it for a short while); or you can make your own using milk, sugar, flavoring, and flour or cornstarch.
    – Marti
    Commented Dec 9, 2010 at 0:39
  • @Marti: Cheers for that. Trying to think if we have anything similar, there are various "puddings" of that type, but usually more than just a starch, usually some sort of solid lumps, be it tapioca, semolina, or most commonly short-grain rice.
    – Orbling
    Commented Dec 9, 2010 at 2:36

1 Answer 1


Part of the problem could be the refreezing of the ice cream. You know when you take out ice cream, eat at it for 5 or 10 minutes and then put it back in the freezer...and then the next time you take it out, some of the ice cream is a little icy and bit grainy?

I'm not sure you can solve this if you use the same recipe. Instead, I would recommend using the highest fat chocolate milk you can find instead of using melted chocolate ice cream.

I really doubt the pudding didn't get dissolved completely. If that really was the case, you could heat the mixture before you put it in the pie crust.

  • The pie is never refreezing, it's merely going back into the fridge for about two hours. Commented Aug 11, 2010 at 23:21
  • Ah right. Perhaps heating the mixture in a pot first before putting it in the pie crust.
    – Chad
    Commented Aug 11, 2010 at 23:49
  • I found adding a splash of cream and mixing for a little longer fixed the problem. Commented Aug 20, 2010 at 0:30
  • Glad to hear it worked!
    – Chad
    Commented Aug 20, 2010 at 18:03

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