Low Fat Cake Batter Ice Cream

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.