After getting sick of seeing my ice cream machine sit in my closet for two years, I decided to try it out.
Original Recipe Ingredients for Chocolate Fudgesicle Ice Cream:
2 packages instant chocolate pudding, 3 cups reduced fat or low fat milk, chilled
I cut the recipe in half and used 1 sugar-free vanilla pudding mix with 1 1/2 cups of skim milk. I also added 1 1/2 T of instant coffee grounds and topped it with caramel syrup. Since I was using skim milk and a sugar-free pudding mix (which has less weight), I would expect the texture to be less creamy and thick. After putting the mixture (except the syrup) into my ice cream machine for about 25 minutes, it was still not as thick as I would like it so I put it into a container, topped it with the caramel syrup, and put it into the freezer.
The next day, I let the pudding ice cream sit out a bit to thaw enough to scoop it. It had more of an Italian ice texture and it tasted like french vanilla coffee. The flavor was rich and delicious, and it made me think of Starbucks.