healthy dessert, eggless, gluten free, high protein, low fat, low sugar, vegan

Where there is one ice cream, there is another ice cream…  because there is no such thing as too much ice cream!  Okay, for real though, we finished that Cherry Garcia Frozen Yogurt in less than 24 hours…

*whistles and looks away*

healthy dessert, eggless, gluten free, high protein, low fat, low sugar, vegan

I was brainstorming ice cream flavor ideas and I glanced at my homemade rainbow sprinkles sitting in an adorable little mason jar.  I needed to use it.  When “Cake Batter” popped into my head my eyes shot wide open and I stuck an ice cream bowl in the freezer.

healthy dessert, eggless, gluten free, high protein, low fat, low sugar, vegan

This Cake Batter Ice Cream is incredibly flavorful, soft and smooth.  The flavor was just like cake batter:  vanilla-y and buttery and sweet!  But this ice cream recipe is better than any other ice cream you would find because it doesn’t contain heavy cream, egg yolks, high fructose corn syrup, refined sugar, artificial flavorings and artificial colorings.  This Cake Batter Ice Cream recipe is low in fat, low in sugar, eggless, high protein and vegan (but you would never know it!)

Cake Batter Ice Cream

Yield: 4.5 cups

Ingredients

  • 3+1/2 cups Unsweetened Vanilla Almond Milk*
  • 74g (1/4 cup) Vegetable Glycerine
  • 1 tbs Whipped Cream Flavored Vodka (other vodkas will work)
  • 1 tbs Vanilla Paste (I used homemade)
  • 2 tsp Stevia Extract
  • 2 tsp Almond Flavor
  • 1 tsp Butter Extract
  • 43g (2 scoops) Vanilla Brown Rice Protein Powder (I used SunWarrior)
  • 20g (2 tbs) Corn Starch (preferably non-GMO)
  • 1/4 tsp Xanthan Gum
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt

Instructions

  1. Freeze your ice cream bowl for 24+ hours.
  2. In a stand mixer bowl with whisk attachment, add the almond milk, glycerine, vodka, vanilla paste, stevia, almond flavor and butter extract. Mix on low.
  3. In a small bowl, whisk together the protein powder, starch, xanthan gum, baking soda and salt.
  4. Slowly add the dry ingredients into the mixing stand mixer one spoonful at a time. Increase mixer speed to medium/high and whisk for ~1 minute.
  5. Turn stand mixer off, take the whisk attachment off the mixer and place inside the bowl (to keep it from falling over, I leaned it against a spatula inside the bowl). Freeze the stand mixer bowl+whisk for ~1.5 hours.
  6. Put whisk back on the stand mixer and whisk mixture on medium speed for ~1 minute.
  7. Pour the mixture into the ice cream bowl and churn for ~10-15 minutes, or until it looks like soft serve ice cream.
  8. Scoop ice cream into a container and freeze ~2-3 hours, or until firm throughout. Serve immediately!

Notes

*Other milks might work here just fine. Next time I make this I'm going to try light or full-fat coconut milk.

This ice cream is very soft and melts quickly, so eat up!

This recipe is: low fat, low sugar, gluten free, vegan!

http://dessertswithbenefits.com/cake-batter-ice-cream/

Healthy Dessert Blog  Healthy Dessert Blog

OH.  MY.  GOODNESS!!!!  My recipe has ONE THIRD the calories of the Ben & Jerry’s ice cream, with only 2g of fat, zero cholesterol and no added sugar.  Seriously.

Ehem, now you can have second or third or fourth helpings without feeling bad at all  ;)

healthy dessert, eggless, gluten free, high protein, low fat, low sugar, vegan

Labels: Brown-Rice-Protein, Eggless, Gluten-Free, High-Protein, Ice-Cream-and-Fro-Yo, Liqueur, Low-Fat, Low-Sugar, No-Bake, Nutrition-Label, Vegan

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  1. Pingback: Cake batter ice cream | TnyBitsTnyBits on June 15, 2013

Comments (16)

  1. zosia: June 9, 2013

    Hey there!

    Two questions:
    1) What does the glycerine do? (sweetens?)
    2) Any ideas for us who don’t have ice-cream makers?

    Thanks for another great recipe :)

  2. dessertswithbenefits: June 9, 2013

    Hey Zosia,
    1) The glycerine is a natural sweetener that creates a smooth texture and helps the ice cream stay soft, even when frozen.
    2) I haven’t made this without an ice cream maker but you can try whipping the mixture in the stand mixer for a longer period of time than stated. Whip the mixture, then freeze the mixture inside the mixing bowl like stated in the instructions, then whip the mixture again (whip until air is incorporated into the mixture). Pour the mixture into a container and freeze for 2-3ish hours :)

  3. Amy: June 9, 2013

    I love your mini ice cream series! It’s been 100° in my town for the past two days, and it’s practically impossible to go outside until after 8 pm at night. Eating ice cream would definitely help with this heatwave!

  4. dessertswithbenefits: June 10, 2013

    I know it’s crazy!! It was 111 in Arizona just last week. I can’t believe it’s still hot at 8pm where you are, it cools down at night where I am. We’ve gone through both the frozen yogurt AND this ice cream already, it helps with the heat so much :)

  5. Jess: June 10, 2013

    Aw! Your blog is so cute. I love the idea of it. And these look fabulous! I wish I had all of the ingredients on hand now.
    If I did, I would be in my kitchen making it!

  6. Mandy: July 6, 2013

    Can you use whey powder instead of the brown rice?

  7. Shannon: July 13, 2013

    Please correct me if I’m wrong, but, aren’t flavored vodkas not “safe”? I was told that vodka neat is ok, but when the flavors are added, they could contain gluten. Thanks!

  8. dessertswithbenefits: July 13, 2013

    Shannon- You should always check your alcohol to see where it is made from. I used Pinnacle Whipped Vodka (pictured here), which is both vegan and gluten free :)

  9. Belle Kickham: June 6, 2014

    Hey Jessica,
    Had to leave a comment after following your site for a year, investing in all required ingredients (well, that I literally could get. I’m from Ireland and had to get nearly EVERYTHING online but so worth it!!)

    Anyway, I’ve made MANY of your recipes (with many failures, and successes!! Also made some adjustments to some and worked out fab!)
    And…I just tried this. Amazing. Okay, maybe a little bit too Almond-y for me, but still woah gorgeous!!! I think almond extract in Ireland is verrrrry strong through, usually only need about 1/4 tsp per large recipe but ah well!! It’s firming up in the freezer now to enjoy later on :)

    I have to say I am incredibly impressed with your quality, imagination, and knowledge regarding how baking and cooking scientifically works!! (you REALLY know your food/baking chemistry. You can tell you’re an intelligent baker!)

    I am yet to come across a bad tasting recipe belonging to you. Keep them coming, you’ve got an amazing future ahead of you. Please design a recipe for Gluten free ice cream cones!! Ireland has terrible Coeliac stuff :( it’s a horrible disease to have here!!

    Best wishes
    Belle

  10. dessertswithbenefits: June 8, 2014

    Hi Belle,
    Thank you so much for following DWB for an entire YEAR!! I’m so happy you’ve taken the time to make my recipes, despite the difficulty of getting some ingredients :)
    But we’re in the same boat, I get most of my ingredients online too. I usually buy in bulk because it’s cheaper and Amazon has free shipping (although I’m not sure if it’s the same in Ireland)
    I’m so glad you made this ice cream though. Sorry if the almond was too overpowering. Almond Extract contains alcohol, so it’s a bit stronger and sharper in flavor than Almond Flavor. This is the Almond Flavor I use: http://www.iherb.com/Frontier-Natural-Products-Almond-Flavor-Alcohol-Free-2-fl-oz-59-ml/35799
    Thank you so much for your comment, you just brought a huge smile to my face! It’s nice to know that someone out there really appreciates what I do :)
    -Jess
    PS: As for the ice cream cones, I’ve actually thought about making those before! Although, it would need to be a waffle cone because I don’t have the slightest clue on how to make the ones pictured in this post. I’ll also need to buy a special waffle maker… but I think it would be worth it ;)

  11. Jenni: July 7, 2014

    Totally didn’t think this would work… so you can imagine my surprise at how wonderfully it turned out.

    I did indeed help myself to a second, third, and fourth serving!

    I used Cinnabon-flavoured vodka, and it still tasted delicious. :)

  12. dessertswithbenefits: July 8, 2014

    Jenni-
    OH YAYYYY!!! I’m so glad the recipe worked out for you!
    And oh my goodness, Cinnabon vodka?! I’m trying that next time. For sure.
    Thanks so much for making the ice cream and letting me know how it turned out :)
    -Jess

  13. Jenni: July 9, 2014

    Jess,

    Beware of the smell if you do buy it! The Cinnabon vodka has a *really* strong “vanilla crème” smell (like cinnamon bun frosting x10).

    I should have also commented: I followed the recipe nearly to a T, with the exception of the vodka and I used vanilla whey protein powder. Still excellent. I will be making it again!

    Thanks for the great recipe :)

  14. dessertswithbenefits: July 9, 2014

    Jenni-
    Ooo, thanks for letting me know! I usually take a big whiff of every bottle of vodka I open, so you just saved me from passing out or something lol.
    Can’t wait to try that out! :)
    -Jess

  15. Stephanie: October 10, 2014

    Yep, this has got to be one of the greatest things I’ve ever made. So, so tasty! Thank you so much! :) Perfectly rich!

  16. dessertswithbenefits: October 12, 2014

    Stephanie-
    YAY I’m so glad you liked the ice cream!! :D
    I could eat this ice cream all day long, it’s so addicting. Thanks for making the recipe! :)
    -Jess

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