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!
Kid Friendly
One Skillet
Pressure Cooker
Slow Cooker
9x13 Recipes
15 Minutes
30 Minutes
Freezer Friendly
hi is there any reason you didn’t use fat free milk and fat free half and half?
Hi Jenny, I have found that when you remove all the fat from an ice cream it becomes more icy and does not have the best texture. By using a low fat, you can cut the calories but still have that great creamy texture. 🙂
This was always my favorite flavor at the good ice cream shops. I’ve never seen a recipe for it though. I’ll have to try it one one of these hot days. Thanks! 🙂
GENIUS!!! Love love love this.
Большое спасибо ))
Russian translation: Thank you very much.
That luks awesome!!
Wow , this looks amazing!!
Sounds great! My husband is the same way with anything “low fat”, will have to give this a try!
This makes my day better just looking at it!
Sprinkles definitely make things better (as does peanut butter). Love that you used pudding mix!
Agreed! And oh my gosh… I see some peanut butter ice cream with pudding mix in my future! 😉