Cake Batter Ice Cream
I am obsessed with cake batter ice cream at Cold Stone Creamery. It is HORRIBLE for you. But OH SO GOOD. Sometime last year I came across a recipe for homemade cake batter ice cream and I never got around to trying it. We had a pre-Memorial Day party with friends today, and I decided that today was the day. I couldn’t bring myself to use real cream because I’m me and I have to lighten stuff. I ran across a recipe for hot chocolate ice cream that used light Cool Whip. I was intrigued, so I decided to adapt my own no-cook recipe to incorporate it. The end result was crack. CRACK I TELL YOU! Well, actually my friends all dubbed it Diet Crack because it’s only 350 calories and 9 grams of fat per 1 1/3 cup serving! (We’re comparing this to Cold Stone, remember? That’s good. It’s a third the fat and about 200 fewer calories for a Love It size serving). This freezes pretty hard, so you’ll probably want to defrost it on high for 30 seconds before scooping. Yield: 1/2 gallon
Please excuse the poor pic. All I had was my iPhone and we were in a hurry to snap and EAT!
- 2 cups evaporated fat-free milk
- 1 cup skim milk
- 1 cup fat free half and half
- 2 cups light cool whip
- 2 cups yellow cake mix
1. Blend all ingredients with a hand mixer until well combined.
2. Chill for at least half an hour.
3. Pour into ice cream maker and follow manufacturer’s directions.