Can we all just agree that sprinkles make everything better?
I mean, have you ever come across a situation where you added sprinkles to something and thought, “No, this is just awful now.”
I didn’t think so.
And we all know my obsession with birthday cake and cake batter…
{Cheesecake Cake Batter Dip} {Oreo Birthday Cake Blondies} {Cake Batter Cinnamon Rolls} {Birthday Cake Egg Rolls}
I figured it was time I create another fantastic cake batter recipe {including sprinkles of course}.
This Creamy {Low Fat} Cake Batter Ice Cream has a secret ingredient that makes it extra creamy. Did you notice that I said Low Fat and Creamy in the same sentence? It’s hard to believe, but I think I cracked the code on making a low fat ice cream with all the creaminess of a full fat ice cream with the help of a secret ingredient!!
I gave this ice cream to my husband {who absolutely hates everything and anything considered “low fat”} and I conveniently failed to mention the fact that it was low fat… while he was chowing it down I asked him what he thought. Did he enjoy the creamy texture and cake batter flavor?…
YES!
He thought it was some of the best ice cream around. THEN I told him it was low fat, and he just stared at me like I played a bad trick on him.
HA! See honey… low fat CAN taste good!!
So what is this magical creamy secret ingredient?!
Instant Vanilla Pudding Mix!
I took out the sugar and substituted it with instant pudding mix (I used the regular kind, not the sugar free, but I’m sure that would work too), then I mixed it with low fat milk, half and half, and of course a little bit of dry cake mix.
That’s it!
It’s like having your “cake batter” and eating it too.
I don’t know what it is about cake batter and always making us feel like we are walking on the wild side. But I love it.
Sprinkles are necessary.
Adding a candle is completely optional, but it does make it more fun…
Creamy {Low Fat} Cake Batter Ice Cream
Ingredients
- 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
Instructions
- 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!
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