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Nicecream Pudding

Yields10 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

Vanilla Crème
 800 ml veggie milk
 5 tbsp corn starch
 150 g white sugar
 1 tbsp vanilla extract
 1 tsp salt
Whipped Cream
 250 ml cold veggie milk
 80 g powdered sugar
 1 tbsp emulsifier
Chocolate sauce
 1 cup veggie milk
 70 g sugar
 5 tbsp cocoa powder
 1 tbsp coconut oil
 ¼ tsp salt

Put the pudding pan in the freezer.


As the vanilla cream must be cold before it can be blended with the whipped cream, it will be the first step.


Add all the ingredients of vanilla cream to a pan and mix well. Take it to high heat. When boiling, reduce the temperature to medium/low heat until thickened. Remove from heat and refrigerate until it cools down.


Then, make the whipped cream. Mix the ingredients and whip until aerated. In the mixer this takes about 3 minutes. Reserve it.


For the chocolate sauce just add all the ingredients in a pan and take it to medium heat until it boils. Allow to cool.


Add the choc sauce to the pudding pan (former in the freezer) and make circular movements to cover the inside of the pan. Take it back to the freezer.


When the vanilla and whipped cream are chilled, mix the two until a homogeneous blend is obtained. Add this mixture to the pan that is in the freezer.


The pudding is ready. Now just leave it in the freezer for at least 05 hours - ideally overnight.


To serve, heat the pudding pan on the stove or alternatively, place on a serving plate with warm water. With the help of a knife, remove excess air from the pudding edges. Now just turn! Remember to place the pudding slightly deep serving plate for the melted choc sauce will drain, creating a beautiful mixed crème. Bon appetit!

Nutrition Facts

Servings 10