Saturday, 9 June 2012

Cake Batter Ice-Cream

My birthday was a couple days ago, so I had a treat or three of course. I decided to get some Cold Stone Creamery ice-cream. Cake batter seamed like a suitable flavor to pick :)

It was love at first bite... I know, that was cheesy. I became determined to find a recipe that was at least a remotely healthier version of the stuff.

This is my version of Cake Batter Ice-Cream. I honestly think I like this version better! It is incredibly creamy, and the flavor of cake batter is strong.

If you do not have an ice cream maker, do not worry! I will include directions for making it both ways.

Cake Batter Ice-Cream
(8 servings)

  • 1 cup nonfat milk
  • 2 cups fat free half and half (or half and half "light")
  • 1 teaspoon vanilla
  • 2/3 cup sweetener of choice
  • 2/3 cup sugar free cake batter mix (flavor of your choice)
  • 1/4 teaspoon baking powder (optional for added cake flavor)
  • 1/8th teaspoon salt
  • 2 teaspoons vodka
  • additional sprinkles, optional

With an ice-cream maker:
  • Chill ice-cream maker according to manufacturer directions.
  • Whisk (or blend) together all ingredients, except additional sprinkles (because the color will bleed). Add liquid to the barrel of your ice-cream maker and follow manufacturer directions. Just before removing the ice-cream and placing it in the freezer, add in any additional sprinkles you wish. Store in an airtight container in the freezer. 
Without an ice-cream maker:
  • Blend all ingredients together, except additional sprinkles. Place all the liquid in ice cube trays, or in a large, shallow dish. Freeze until solid, then place into a food processor or Magic Bullet type blender. Blend until very smooth, then stir in additional sprinkles. 

(For 1/8th of the recipe)
  • 110 Calories
  • 22g Carbohydrates
    • 3g Sugar
    • 0g Fiber
  • 3g Fat
  • 3g Protein

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