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Homemade Mango Ice Cream

Homemade Mango Ice Cream is a treat that is rich, delicious & full of fresh mangoes making this recipe a timeless classic. My daughter giggles every time she grabs a cone full of this sweet treat. This is an elegant homemade ice cream that has the textures of a fancy style of ice cream that normally costs more than what I am willing to pay for such a treat. Being able to make something so fine at home creates excitement and anticipation for what is one of life’s simple yet important delights.  Don’t forget to try out my homemade waffle cones with the ice cream. You won’t regret it.

Watch the video and follow the instructions below and turn those seasonal cherries into a nice reward that can be enjoyed anytime. Many of use have used hand cranks or those old electric machines that required time outside, ice and rock salt. These modern machines are so simple and easy to clean that making homemade ice cream has never been any easier than it is today. Recipes like this one require some planning but it is well worth it. Share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.

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Remove the mango flesh and cut/dice.

Place the mangos in a blender or food processor and puree until smooth. Get 2 cups of mango puree and set aside.

Ice Cream Base

In a pan/pot: add sugar, whole milk, heavy whipping cream, vanilla extract, salt and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source. In a small bowl: whisk the egg yolks.

Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.

Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently). 

Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer.

Add mango puree to the bowl and mix well.

Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

Churn

Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl

Churn for 40- 60 min. 

Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

Serve with a  waffle cone 

Serve in a cup.

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Homemade Mango Ice Cream

Homemade Mango Ice Cream is an elegant treat that is rich, delicious, and full of naturally authentic flavors making this recipe a classic.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 13 minutes
Churn 40 minutes
Total Time 1 hour 3 minutes
Course Dessert
Cuisine American, Asian
Servings 2 Quarts
Calories

Equipment

Ingredients
  

  • 3 large mangoes 2 cups of puree
  • 2 cups heavy whipping cream
  • 1 ½ cups whole milk
  • ¾ cups sugar
  • 1 tbsp lemon juice
  • 5 large egg yolks

Instructions
 

  • Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
  • Remove the mango flesh and cut/dice. Place the mangos in a blender or food processor and puree until smooth. Get 2 cups of mango puree and set aside.

Ice Cream Base

  • In a pan/pot: add sugar, whole milk, heavy whipping cream, lemon juice and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source.
  • In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
  • Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Add mango puree to the bowl and mix well.
  • Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

Churn

  • Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40- 60 min.
  • Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

Serve with a waffle cone or in a cup.

    Video

    Keyword best homemade mango ice cream, easy mango ice cream, fresh mango ice cream, homemade mango ice cream
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    Homemade Cherry Ice Cream

    This homemade cherry ice cream has the rich, creamy texture of a proper custard base swirled through with a real cherry sauce — the kind of quality you’d expect from a premium ice cream shop, made right in your own kitchen. It’s a family favorite here, and it comes together easily with a standard ice cream maker. Pair a scoop with a batch of homemade waffle cones for the full experience.

    Watch the video and follow the instructions below and turn those seasonal cherries into a nice reward that can be enjoyed anytime. Many of use have used hand cranks or those old electric machines that required time outside, ice and rock salt. These modern machines are so simple and easy to clean that making homemade ice cream has never been any easier than it is today. Recipes like this one require some planning but it is well worth it. Share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.

    Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

    Cherry Sauce

    Place the cherries, sugar and lemon juice in a stainless steel or nonstick pan. Mix everything together. Turn the stove top heat high and bring it to a boil (this should take about 2-3 minutes). Stir frequently to prevent burning or sticking to the pan. Then, turn down the heat to medium and let simmer for an additional 15-18 minutes. Continue to stir frequently. 

    Place a mesh/strainer on top of a bowl. Pour the cooked cherries and sauce through the strainer. Save and refrigerate the cooked cherries for the next day. Set the cherry sauce aside for later.

    Ice Cream Base

    In a pan/pot: add sugar, whole milk, heavy whipping cream, vanilla extract, salt and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source. 

    In a small bowl: whisk the egg yolks.

    Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.

    Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently). 

    Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Add cherry sauce to the bowl and mix well. Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

    Churn

    Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 60 min.

    The last 5-10 minutes, add the cooked cherries into the ice cream and continue to churn until done. 

    Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

    Scoop & Enjoy!

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    Homemade Cherry Ice Cream

    Rich, creamy homemade cherry ice cream made with a custard base and real cherry sauce — better than the ice cream shop, and simple to churn at home.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 25 minutes
    Churn 1 hour
    Total Time 1 hour 35 minutes
    Course Dessert
    Cuisine American
    Servings 2 quarts
    Calories

    Equipment

    Ingredients
      

    Cherry Sauce

    • 1 ½ lbs fresh or frozen cherries pitted & chopped
    • ½ cup granulated sugar
    • 1 tsp lemon juice

    Ice Cream Base

    • 2 cups heavy whipping cream
    • 1 ½ cups whole milk
    • ½ cup granulated sugar
    • 1 tsp vanilla extract
    • ⅛ tsp salt
    • 6 large egg yolks

    Instructions
     

    • Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
    • Cherry Sauce: Combine cherries, sugar, and lemon juice in a pan. Bring to a boil over high heat (2–3 minutes), stirring frequently. Reduce heat to medium and simmer 15–18 minutes, stirring constantly. Strain through mesh, reserving both cooked cherries and sauce separately.
    • Ice Cream Base: Whisk sugar, milk, cream, vanilla, and salt in a pot. Cook on low-medium heat for 5 minutes until sugar dissolves, stirring frequently. Whisk egg yolks separately, then temper by gradually adding 2 tbsp warm milk mixture four times. Pour tempered yolks into the pan while whisking. Cook on low for 8 minutes. Strain mixture into a bowl, add cherry sauce, and mix well. Cover with plastic wrap directly on the surface. Refrigerate at least 6 hours or overnight.
    • Churn: Churn mixture for 60 minutes. Add reserved cooked cherries during the final 5–10 minutes. Serve immediately or freeze in an airtight container for 6+ hours before scooping.

    Serve with a waffle cone or in a cup.

      Video

      Keyword best homemade cherry ice cream, easy homemade cherry ice ream, homemade cherry ice cream, old fashion cherry ice cream
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      Storage

      Store in an airtight, freezer-safe container with a piece of parchment or plastic wrap pressed directly on the surface to prevent ice crystals. Keeps well in the freezer for up to 2–3 weeks at peak texture.

      Recipe FAQs

      Do I need an ice cream maker? This recipe is written for one, since churning is what gives it a smooth, scoopable texture. Without a machine, you’d need a no-churn approach with a different method (typically whipped cream folded into sweetened condensed milk), which isn’t a direct substitute for this custard base.

      Can I use frozen cherries? Yes — the recipe already calls for fresh or frozen cherries for the sauce; no need to thaw first.

      Why is my ice cream icy instead of creamy? This usually comes down to either under-churning, not chilling the base long enough before churning (a full 6 hours or overnight matters), or storing it without a surface layer of plastic wrap/parchment to block air.

      Can I skip tempering the egg yolks? No — tempering (gradually warming the yolks with small amounts of the hot milk mixture before combining) prevents the eggs from scrambling. Skipping this step risks a curdled base.

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      Homemade Cherry Preserves

      These homemade cherry preserves come together with just three ingredients and about an hour of mostly hands-off simmering — no pectin, no canning equipment, no fuss. As the cherries break down, your kitchen fills with the smell of sweet fruit and caramelizing sugar, and what’s left is a preserve that’s deep, glossy, and nowhere near as sugary as the jarred stuff at the store. It’s perfect swirled into oatmeal or yogurt, spread on toast or biscuits, or spooned over a wedge of brie. If you’re a fan of stone fruit preserves, Homemade Raspberry Preserve uses the same easy method.

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      Pit & chop cherries

      Place the cherries, sugar and lemon juice in a stainless steel or nonstick pan. Mix everything together.

      Turn the stove top heat high and bring it to a boil (this should take about 2-3 minutes). Stir frequently to prevent burning or sticking to the pan. Then, turn down the heat to medium and let simmer for an additional 45-50 minutes. Continue to stir frequently. Let the cherries simmer until the juice evaporates. 

      Turn off the heat & remove the pan from heat source. The mixture will thicken after as the preserve reaches room temperature. 

      Once cool enough to touch; Transfer the contents to a jar or container and place in the refrigerator. 

      It’s good for up to 4-6 weeks.

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      Homemade Cherry Preserves

      Just 3 ingredients and about an hour on the stove for sweet, tart homemade cherry preserves — no pectin, no canning equipment needed.
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      Prep Time 10 minutes
      Cook Time 45 minutes
      Total Time 55 minutes
      Course Breakfast, Condiment
      Cuisine American
      Servings 2 cups
      Calories

      Ingredients
        

      • 2 lbs fresh or frozen cherries pitted and chopped
      • 1 cup granulated sugar
      • 1 tbsp lemon juice

      Instructions
       

      • Place the cherries, sugar, and lemon juice in a stainless steel or nonstick pan. Mix everything together.
      • Turn the stovetop heat to high and bring it to a boil (this should take about 2–3 minutes). Stir frequently to prevent burning or sticking to the pan. Then turn the heat down to medium and let simmer for an additional 45–50 minutes, stirring frequently, until the juice evaporates.
      • Turn off the heat and remove the pan from the heat source. The mixture will thicken as it reaches room temperature.
      • Once cool enough to touch, transfer the contents to a jar or container and place in the refrigerator.

      It’s good for up to 4-6 weeks.

        Video

        Keyword best homemade cherry preserves, easy homemade cherry preserves, homemade cherry preserves, old fashion cherry preserves
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Storage

        Store in an airtight container or jar in the refrigerator for up to 4–6 weeks. To freeze, transfer to a freezer-safe container and leave a little headspace for expansion; it’ll keep well for a few months.

        Recipe FAQs

        Can I use frozen cherries? Yes — the recipe already calls for fresh or frozen. No need to thaw first; they’ll break down as the mixture heats and simmers.

        Sweet or tart cherries — which should I use? Either works, though they’ll taste different. Sweet cherries (like Bing) make a milder, sweeter preserve, while tart cherries (like Montmorency) give a brighter, more pucker-y flavor — you may want to taste and adjust the sugar slightly if you go the tart route.

        Do I need pectin to get it to set? No — simmering the cherries down with sugar and lemon juice naturally thickens the mixture as it cools. Expect a looser, spoonable set rather than a stiff, sliceable jelly, which is normal for a no-pectin preserve.

        Can I can this for longer shelf life instead of refrigerating? This recipe as written is meant for the refrigerator, not shelf-stable canning — the sugar level and processing time aren’t calibrated for a proper water-bath seal. If you want a shelf-stable jar, follow a tested canning-safe cherry preserve recipe and processing time instead.

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        Big Dinner Rolls

        Fresh made Big Dinner Rolls are delicious and way better than anything you will normally find at the store. In fact these tips are bakery quality and can be made very simply in the comfort of your own home today. One of my favorite things about fresh made bread is the fresh out of the oven taste and all the homemade aromas that cascade throughout the house while these are being baked. 

        The call to the kitchen will be heard at a whisper because advanced notice will be in the air like sweet perfume of fresh baked bread that is only surpassed by the succulent, soft, delicately delicious fresh baked dinner rolls. With the straight to the point video and follow the detailed instructions below to have fresh made rolls added to your home cooking menu. Bake with confidence as this recipe was developed after many hours in the laboratory and was a hit with my domestic focus group. Like and share this or any of my recipes you find interesting from my growing catalogue that is made available to you for free. Leave a comment if you want to let me know your thoughts or if you just want to talk about food. This delicious fluffy recipe is guaranteed to meet your expectations and is deserving of the eatfoodlicious designation.

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        In a bowl: mix the yeast and warm milk (warm 110°) Let sit for 10 minutes.

        Stand Mixer: add the rest of the ingredients. Knead on low (speed 1) for 1-2 minutes. Then gradually increase the speed 2 for 8 minutes until smooth. Next, knead by hand for 10-14 minutes until smooth. 

        Grease your hands and shape the dough into a ball (it’s going to be a little sticky). Transfer the dough to a lightly grease bowl. 

        Proof- First Dough Rise: Cover with a clean towel or saran wrap for the first 2 hour or until it doubles in size. Optional: place in the cold oven with the light on.

        Gently punching down the dough. Fold the edges towards the center. Then, transfer the dough to a lightly floured working surface and sprinkle a little flour on top. Divide the dough into 9 pieces (82g-84g each). Highly recommend using a food scale for your dough. Flatten and fold the edges together then seal them to form the roll. Then, gently shape each piece into a smooth ball (Watch the video for reference). 

        Transfer the rolls to the pan. 

        Proof- Second Dough Rise: cover and let rise for 2 hour or until it doubles in size. Optional: place in cold oven with the light on. Remove pan when ready to bake.

        Preheat the oven to 350°. Bake for 18-21 minutes or until golden on top.

        Brush melted butter on top and let sit for 10 minutes.

        Then, transfer to a baking rack or serve immediately.

        Serve & enjoy!

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        Big Dinner Rolls

        Fresh made from scratch Big Dinner Rolls are fresh, fluffy and delicious.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 20 minutes
        Cook Time 18 minutes
        Total Time 38 minutes
        Course Baked Goods, Bread, Side Dish
        Cuisine American
        Servings 9
        Calories

        Equipment

        Ingredients
          

        • 410 g bread flour or all purpose flour 3 cups
        • 1 cup whole milk (warm)
        • 4 tbsp unsalted butter (softened)
        • 3 tbsp granulated sugar
        • 2 ¼ tsp instant yeast 1 packet
        • 1 tsp salt
        • 1 large egg room temperature

        Topping

        • 1 tbsp melted unsalted butter

        Instructions
         

        • In a bowl: mix the yeast and warm milk (warm 110°) Let sit for 10 minutes.
        • Stand Mixer: add the rest of the ingredients. Knead on low (speed 1) for 1-2 minutes. Then gradually increase the speed 2 for 8 minutes until smooth. Next, knead by hand for 10-14 minutes until smooth.
        • Grease your hands and shape the dough into a ball (it's going to be a little sticky). Transfer the dough to a lightly grease bowl.
        • Proof- First Dough Rise: Cover with a clean towel or saran wrap for the first 2 hour or until it doubles in size. Optional: place in the cold oven with the light on.
        • Gently punching down the dough. Fold the edges towards the center. Then, transfer the dough to a lightly floured working surface and sprinkle a little flour on top. Divide the dough into 9 pieces (82g-84g each). Highly recommend using a food scale for your dough. Flatten and fold the edges together then seal them to form the roll. Then, gently shape each piece into a smooth ball (Watch the video for reference). Transfer the rolls to the pan. 
        • Proof- Second Dough Rise: cover and let rise for 2 hour or until it doubles in size. Optional: place in cold oven with the light on. Remove pan when ready to bake.
        • Preheat the oven to 350°. Bake for 18-21 minutes or until golden on top. Brush melted butter on top and let sit for 10 minutes. Then, transfer to a baking rack or serve immediately.

        Storage the leftovers in a rolls in a container with lid.

          Video

          Keyword 9 dinner rolls, best big dinner rolls, big dinner rolls, easy big dinner rolls, easy homemade dinner rolls
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          Homemade Raspberry Sauce

          Sweet, tart and naturally flavorful Homemade Raspberry Sauce is so good that you will need to stock up on for any dessert or bread so you can make toast for breakfast as an excuse to spread this wonderful natural reward. When cooking this sauce you will notice a fragrance permeating throughout that is full of sweet notes of tart berry mixed with inviting tones of lemon melted sugar. Aromas like this are what makes a house into a home. A generation or two ago ladies would measure their reputation as a cook by being master prepares of the best preserve in town. That sentiment is still ever present and remains part of our culture. My goal is to develop those kinds of memories for my children by setting the bar for how to spend time together.  With absolutely zero preservatives and a lot less sugar compared to store bought, this is a guilt free treat for the kids. This can also be added to oatmeal or used to smother a scone to add a bit of seasonal delight to the midsummer breakfast experience.  Check out my video to see just how easy this preserve is to make and let me know what you think of the recipe.

          As with most preserves; you can substitute any type of fresh seasonal fruit local to your area and likely accomplish the same goal of deliciousness.

          Watch the video and follow the instructions below to have smooth and Raspberry Sauce today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Enjoy one of sliced cheesecake with your favorite drink as you ponder with one of life’s tasty satisfactions. Thanks for visiting and see you again soon.

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          Place the raspberries, sugar and lemon juice in a medium sized pot/sauce pan. Mix everything together. Turn the stove top heat high and cook for 2-3 minutes. Turn off the heat.

          Use a fork/wooden spoon and smash until you release most of the liquid from the raspberries. Stir frequently to prevent burning or sticking to the pan.

          Place a fine mesh on a bowl and strain the liquid from the raspberries. Discard the seeds.

          Refrigerate the sauce for until ready to use.

          The raspberry sauce will thicken after it cools.

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          Homemade Raspberry Sauce

          Only 3 ingredients with a few simple steps to prepare sweet and delicious homemade raspberry sauce.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 5 minutes
          Cook Time 3 minutes
          Total Time 8 minutes
          Course Condiment
          Cuisine American
          Servings 1 cup
          Calories

          Ingredients
            

          • 12 oz fresh or frozen raspberries
          • ¼ cup granulated sugar
          • 1 tsp lemon juice

          Instructions
           

          • Place the raspberries, sugar and lemon juice in a medium sized pot/sauce pan. Mix everything together. Turn the stove top heat high and cook for 2-3 minutes. Turn off the heat. Use a fork/wooden spoon and smash until you release most of the liquid from the raspberries. Stir frequently to prevent burning or sticking to the pan.
          • Place a fine mesh on a bowl and strain the liquid from the raspberries. Discard the seeds. Refrigerate the sauce for until ready to use. The raspberry sauce will thicken after it cools.

          Enjoy!

            Video

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            Homemade Chocolate Pudding

            Delicious homemade Chocolate Pudding is simply elegant for a smooth dessert made fresh from ingredients you probably already have at home. Homemade Chocolate Pudding is creamy, smooth and subtly delicious. This affordable and easy to make choice is perfect on any occasion. Bursting with chocolate and creamy richness this sweet treat is simple and fun to make. This pudding keeps well when refrigerated and is tasty stand alone. You should try it at least once to see for yourself. It really is delicious. 

            Watch the video and follow the instructions below to enjoy this treat with your family today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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            In a small bowl: combine ½ cup of cold milk, cornstarch and mix until fully dissolved. 

            In a sauce pan: add whole milk, cocoa powder, sugar, salt and mix.

            Cook on low-medium for 5-8 minutes or until simmer and sugar is fully dissolved. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown. 

            While the milk is heating- whisk the egg yolks in a small bowl. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. 

            Stir the cornstarch mixture again and add to the pan.

            Cook on low for 5-6 minutes and whisk the entire time or until simmer and pudding thickens. Remove the pan from the heat source. 

            Add cold butter cubes to the pan, vanilla extract and whisk everything together until the butter has fully melted.

            Transfer to a bowl or individual cups. Cover with saran wrap – place a piece of saran wrap directly over the surface of the pudding (this will prevent skin forming). Let rest at room temperature for 30 minutes. Then, refrigerate for 6 hours or overnight.

            Serve & Enjoy!

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            Homemade Chocolate Pudding

            No ratings yet
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            Prep Time 10 minutes
            Cook Time 10 minutes
            Total Time 20 minutes
            Course Dessert
            Cuisine American
            Servings 4
            Calories

            Ingredients
              

            • 2 ½ cups whole milk
            • ¾ cup granulated sugar
            • ⅓ cup unsweetened cocoa powder 42g
            • 2 tbsp unsalted butter
            • 2 tsp vanilla extract
            • ⅛ tsp salt
            • 3 large egg yolks

            Cornstarch Mixture

            • ½ cup cold whole milk
            • 3 tbsp cornstarch 28g

            Instructions
             

            • In a small bowl: combine ½ cup of cold milk, cornstarch and mix until fully dissolved.
            • In a sauce pan: add whole milk, cocoa powder, sugar, salt and mix. Cook on low-medium for 5-8 minutes or until simmer and sugar is fully dissolved. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown.
            • While the milk is heating- whisk the egg yolks in a small bowl. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking.
            • Stir the cornstarch mixture again and add to the pan. Cook on low for 5-6 minutes and whisk the entire time or until simmer and pudding thickens. Remove the pan from the heat source.
            • Add cold butter cubes to the pan, vanilla extract and whisk everything together until the butter has fully melted. Transfer to a bowl or individual cups.
            • Cover with saran wrap – place a piece of saran wrap directly over the surface of the pudding (this will prevent skin forming). Let rest at room temperature for 30 minutes. Then, refrigerate for 6 hours or overnight.

            Serve & enjoy!

              Video

              Keyword best homemade chocolate pudding, easy homemade chocolate pudding, homemade chocolate pudding, quick and easy chocolate pudding
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