Creamy {Low Fat} Cake Batter Ice Cream

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…

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Creamy {Low Fat} Cake Batter Ice Cream

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

Prep Time10 mins

Total Time10 mins

Course: Dessert

Cuisine: American

Servings: 8

Calories: 178 kcal

Author: Shawn

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

US Customary - Metric

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!

Nutrition

Calories: 178kcal | Carbohydrates: 13g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 81mg | Potassium: 271mg | Sugar: 10g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 208mg | Iron: 1mg

Keywords: cake batter, ice cream, vanilla pudding mix

DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!