Creamy Low Fat Cake Batter Ice Cream Recipes

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CAKE BATTER ICE CREAM



Cake Batter Ice Cream image

This no churn cake batter ice cream is the perfect summer treat. It's so quick and easy to make, it just takes 10 minutes to whip up a batch and only 3 ingredients!

Provided by Julie Blanner

Categories     Dessert

Time 10m

Number Of Ingredients 3

2 cups heavy cream
1 can sweetened condensed milk
1 cup yellow cake mix

Steps:

  • In a mixing bowl, whip heavy cream until stiff peaks form.
  • Blend in sweetened condensed milk and cake mix until completely smooth/dissolved.
  • Pour into loaf pan, freeze 2+ hours and enjoy!

Nutrition Facts : Calories 404 kcal, Carbohydrate 55 g, Protein 5 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 66 mg, Sodium 375 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving

CREAMY {LOW FAT} CAKE BATTER ICE CREAM



Creamy {Low Fat} Cake Batter Ice Cream image

This ultra creamy low fat ice cream will bring a smile to your face!

Provided by Shawn

Categories     Dessert

Time 10m

Number Of Ingredients 5

1 1/2 cups low fat (1% milk)
1 Vanilla Pudding Mix
1/2 cup dry (white or yellow cake mix)
2 1/2 cups half and half
1/4 cup sprinkles (or more if desired)

Steps:

  • Make sure your ice cream maker bowl is frozen and ready to use
  • In a large bowl combine the low fat milk with the pudding mix and dry cake mix. Whisk until combined, then add the half and half and whisk until incorporated.
  • Pour the mixture into your ice cream maker bowl and churn according to your machine's instructions. Once it reaches soft serve consistency fold in the sprinkles, and pour into a freezable container (I use my 9"x5" bread loaf pan). Place in freezer for 2-3 hours.
  • If you freeze longer than 3 hours, leave the ice cream on the counter for 10 minutes before scooping.
  • Enjoy!

Nutrition Facts : Calories 178 kcal, Sugar 10 g, Sodium 81 mg, Fat 12 g, SaturatedFat 7 g, Carbohydrate 13 g, Protein 6 g, Cholesterol 38 mg, ServingSize 1 serving

CAKE BATTER ICE CREAM



Cake Batter Ice Cream image

I made this recipe after falling in love with Coldstone and Carvel's Cake Batter Ice Cream. I recommend using Splenda instead of sugar since there is sugar in the cake mix. You can use 2 teaspoons of vanilla extract if you please. You can also use 3/4 cup of cake mix. THIS RECIPE IS TO USE WITH AN ICE CREAM MAKER (MINE IS BY CUISINART)

Provided by smstemp

Categories     Frozen Desserts

Time 30m

Yield 10 1/2 cup servings

Number Of Ingredients 5

1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
2/3 cup cake mix

Steps:

  • Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready.
  • In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
  • Stir in the heavy cream and vanilla to taste.
  • Stir in cake mix, making sure there are no lumps.
  • Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).
  • Remove ice cream from freezer bowl and place into a separate container.
  • Place freezer bowl and the ice cream into the freezer to further harden.

Nutrition Facts : Calories 238.4, Fat 18.4, SaturatedFat 11.4, Cholesterol 67.7, Sodium 28.8, Carbohydrate 17.6, Sugar 16.3, Protein 1.7

LOW-FAT VANILLA ICE CREAM



Low-Fat Vanilla Ice Cream image

Field editor Rebecca Baird of Salt Lake City, Utah shares her recipe for yummy "light" ice cream. It's smooth and creamy with wonderful vanilla flavor.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1 quart.

Number Of Ingredients 7

3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
4 cups fat-free half-and-half
2 large egg yolks
3 teaspoons vanilla extract
Reduced-fat granola, optional

Steps:

  • In a large saucepan, combine sugar, cornstarch and salt. Gradually add half-and-half; stir until smooth. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream maker; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. If desired, serve with granola.

Nutrition Facts : Calories 182 calories, Fat 1g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 139mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

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