Scoop Kitchen
A spoon of instant pudding mix is one of the most common tricks for creamy lite and protein tubspints. Its modified starch and thickeners thicken the base without cooking, hold on to water so ice crystals stay small, and give thin, low-fat bases the body that sugar and fat would normally bring.
One tablespoon (about 9 g) per 473 ml16 oz tubpint is the usual amount, and very thin bases, like skim milk or powder shaken with water, can take up to 2 tbsp. More than that turns the tubpint pasty and gummy. Use instant pudding, not the cook-and-serve kind, and use just one thickener: no xanthan gum on top.
Sugar-free pudding mix suits protein and lite tubspints, and it is what our recipes use. Regular mix is mostly sugar, so it takes about 3 times as much, which makes the tubpint sweeter and softer. Vanilla, cheesecake and white chocolate flavors are neutral, and chocolate suits chocolate bases. Whisk it into the milk until there are no lumps and let it stand for 5 minutes before freezing.
Recipes with pudding mix
9 recipes
Questions people ask
How much pudding mix per tubpint?
One tablespoon of sugar-free mix, about 9 g, for a 473 ml16 oz tubpint. Very thin bases can take 2. Use 1.5 times as much in the 709 ml24 oz Deluxe.
Sugar-free or regular pudding mix?
Either works. Our recipes use sugar-free, which suits protein and lite tubspints. Regular mix is mostly sugar, so use about 3 times as much: the tubpint turns out sweeter and softer.
Why is my tubpint gummy?
Too much thickener: more than 2 tbsp of pudding mix, or pudding mix plus xanthan gum. Add a splash of milk and Re-spin, and use less next time.