Low Fat Cake Batter Ice Cream

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I told myself that I needed to find a WAY lower fat ice cream after making the cake batter ice cream last time. I didn’t calculate the nutritional facts until recently and I was shocked. Most low-fat ice creams calculate by the 1/2 cup so I decided to stay consistent with that to get comparative information.

Full Fat Version
Calories: 363.6
Fat: 24.8 g
Fiber: less than 1 g

Whoa! Look at the amount of fat in there! I will admit, it tasted dang good, but is 1/2 cup of ice cream worth THAT much fat and calories?

So, I went to Cooking Light to find some lower fat alternatives. I then found this recipe for Peppermint ice cream and decided to use the base to see where that would get me.

Low-Fat Cake Batter Ice Cream
Source: adapted from Cooking Light

Ingredients:

  • 2.5 cups of 2% milk, divided
  • 2 large egg yolks
  • 1 14oz. can of fat-free condensed milk
  • 2/3 cup cake mix
  • 2 tsp. vanilla extract

Directions:

  1. Take 1 1/4 cup of milk and mix with egg yolks in a heavy saucepan at medium heat for about 8 minutes or until thickened. Do not let the mixture boil. Let the mixture slightly cool.
  2. Mix remaining milk, vanilla and condensed milk together in a separate bowl. Slowly add the egg mixture to the milk mixture. Mix in cake mix until thoroughly combined. Refridgerate mixture for about 1 hour.
  3. Put in your ice cream maker for 25-30 minutes. Makes about 1 quart or 8 – 1/2  cup servings.

Here’s the nutritional information on this recipe:

Low Fat Version
Calories: 311.4
Fat: 4.4 g
Fiber: less than 1 g

Unfortunately, for this trial, I didn’t save much in calories. However, look at the fat difference! Wow!! So, I’m getting there in finding a good diet-friendly alternative for cake batter ice cream. :) I’ll continue to play with ingredients, though, to try to get the calories lower.

Comments

  1. apinchofthisandthat says:

    Awesome, I made a full fat version a few weeks ago and felt terribly guilty for enjoying every bite! Thanks for this version, it looks amazing!

  2. Mmm – cake batter flavor?… and low fat?! I’m sold! looks awesome!!

  3. longbrakeliving says:

    Amy, Cake Batter is my new favorite ice cream flavor! I found, about a month and a half ago, a slow-churned, low fat and cal version (with sprinkles and icing!!) from Edy’s, but haven’t been able to find it since then. :o( Maybe they have it near you? I would look and see and compare the nutritionals to yours. Alas, I cannot remember anything about that ice cream other than it was DELICIOUS!

Trackbacks

  1. […] I am always looking for ways to make my cooking/baking skinnier and tastier. I have been questioned a few times on my blog as to why I feature some recipes that aren’t so skinny, when in fact, my blog’s name is “Skinny Food by Amy”. I like to feature ALL recipes that I cook/bake. Some recipes are made for people who have no interest in lower fat foods, so I make the full fat/calorie versions. Also, I prefer to make some recipes verbatim at first, before experimenting and adapting. For example, the cake batter ice cream. This was my first ice cream and I wanted to ensure that it came out good! Now, after a couple of recipes,  I’m getting more and more comfortable with the ingredients involved in making ice cream, thus, now looking for skinnier versions. […]

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