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Healthy Cake Batter Ice Cream

Servings: 9 servings
Prep Time: 30 mins
Total Time: 30 mins
Can't choose between ice cream or cake? Have BOTH with this healthy Cake Batter Ice Cream recipe! It's low fat, sugar free, high protein, and vegan!



  • 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!
Nutrition Facts
Healthy Cake Batter Ice Cream
Amount Per Serving (1 serving = ½ cup)
Calories 90 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 170mg7%
Carbohydrates 13g4%
Fiber 0.5g2%
Sugar 1g1%
Protein 4g8%
Vitamin A 200IU4%
Calcium 200mg20%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Ice Cream & Frozen Yogurt