- In large bowl, using electric mixer, beat strawberry pudding mix and coconut milk beverage on LOW speed for 30 seconds. Scrape down bowl to ensure pudding mix is dissolved. Beat on LOW speed for 6 minutes or until thickened.
- Fold in whipped topping and frozen berries. Transfer to half-size 4-inch-deep (10 cm) hotel pan. Drizzle in chocolate sauce and swirl in using a skewer or butter knife.
- Cover with plastic wrap. Freeze for 3 to 4 hours or until frozen and set.
- Scoop 125 mL portions to serve.
- Desserts
Berry Chocolate Swirl Ice Cream
Strawberry pudding is prepared and swirled with chocolate sauce and berries for a no-churn dairy-free ice cream with a smooth and dreamy texture.
Hands On: 25 minutes
Total Time: 25 minutes (+ 3 hour standing time)
Makes: 50 – 125 mL servings
Ingredients
| 1 kg | Shirriff Instant Strawberry Pudding Mix |
|---|---|
| 4 L | coconut milk beverage or preferred plant-based beverage |
| 1.5 L | non-dairy whipped topping |
| 750 mL | frozen mixed berries |
| 250 mL | chocolate sauce |
