Healthy Cake Batter Ice Cream
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*
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 my ice cream machine bowl in the freezer.
This healthy 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 healthy Cake Batter Ice Cream recipe is low in fat, low in sugar, eggless, high protein and vegan (but you would never know it)!
Healthy Cake Batter Ice Cream
Ingredients
- 3½ cups Unsweetened Vanilla Almond Milk
- ¼ cup Vegetable Glycerine (or agave or maple syrup)
- 1 tbs Vodka
- 1 tbs Vanilla Paste
- 2 tsp Liquid Stevia Extract
- 2 tsp Almond Flavor
- 1 tsp Natural Butter Flavor
- 43g (2 scoops) Vanilla Brown Rice Protein Powder
- 2 tbs Organic Corn Starch
- ¼ tsp Xanthan Gum
- ¼ tsp Baking Soda
- ¼ tsp Salt
Instructions
- Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
- In a blender, add the almond milk, vegetable glycerine, vodka, vanilla paste, stevia extract, almond flavor, and butter flavor. Blend until smooth.
- In a small bowl, whisk together the protein powder, starch, xanthan gum, baking soda, and salt. With the blender running, slowly add in the dry ingredients. Blend until smooth.
- Place the frozen ice cream maker attachment onto the stand mixer and turn on the "stir" speed. Pour ice cream mixture into the ice cream bowl and churn until soft-serve consistency.
- Transfer the ice cream into a freezer-safe dish. Cover and freeze until it's the texture you prefer (~3-5 hours). Serve and enjoy!
OH. MY. GOODNESS!!!! Only 90 calories and 2g of fat per serving? YASSSS. Compared to Ben & Jerry’s Cake Batter Ice Cream, my version has:
- ⅓ the calories
- 14g less fat
- 0mg cholesterol
- 14g less carbs
- 22g less sugar (my recipe doesn’t have any sugar added)
Ehem, now you can have second or third or fourth helpings without feeling bad at all 😉
Enjoy!
.
With love and good eats,
.
– Jess
.
Indulge − no strings attached!
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 🙂
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 🙂
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!
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 🙂
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!
Can you use whey powder instead of the brown rice?
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!
You should always check your alcohol to see where it is made from 🙂
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
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 😉
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. 🙂
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,
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 🙂
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! 🙂
Yep, this has got to be one of the greatest things I’ve ever made. So, so tasty! Thank you so much! 🙂 Perfectly rich!
YAY I’m so glad you liked the ice cream!! 😀
I could eat this ice cream all day long, it’s so addicting. Thanks for making the recipe! 🙂
Pingback: 25 Homemade Ice-Cream Recipes - Kasey Trenum
Is the vodka completely necessary/are there any substitutes you know of?
The vodka is necessary for this particular recipe, but you can try the Vanilla Bean Ice Cream recipe in my Naughty or Nice Cookbook and add the following ingredients:
-2 tablespoons Oat Flour
-2 teaspoons Natural Butter Flavor
Then serve the ice cream with natural rainbow sprinkles 🙂
I’m in my 60’s and I’ve been an cream addict all my life, and I mean it, if I could I’d eat it all day and night long. Store bought isn’t much on the healthiest side so I knew I’d be making my own “healthier versions”, and wow, this recipe fits that healthy version and the cake batter flavor is amazing, I love it! It was easy to make and the calorie count is right on point for me! Another flavor to keep me happy!