Cake Batter Ice Cream

I am obsessed with cake batter ice cream at Cold Stone Creamery.  It is HORRIBLE for you.  But OH SO GOOD.  Sometime last year I came across a recipe for homemade cake batter ice cream and I never got around to trying it.  We had a pre-Memorial Day party with friends today, and I decided that today was the day.  I couldn’t bring myself to use real cream because I’m me and I have to lighten stuff.  I ran across a recipe for hot chocolate ice cream that used light Cool Whip.  I was intrigued, so I decided to adapt  my own no-cook recipe to incorporate it.  The end result was crack.  CRACK I TELL YOU!  Well, actually my friends all dubbed it Diet Crack because it’s only 350 calories and 9 grams of fat per 1 1/3 cup serving! (We’re comparing this to Cold Stone, remember?  That’s good.  It’s a third the fat and about 200 fewer calories for a Love It size serving).   This freezes pretty hard, so you’ll probably want to defrost it on high for 30 seconds before scooping.   Yield: 1/2 gallon

Please excuse the poor pic.  All I had was my iPhone and we were in a hurry to snap and EAT!


  • 2 cups evaporated fat-free milk
  • 1 cup skim milk
  • 1 cup  fat free half and half
  • 2 cups light cool whip
  • 2 cups yellow cake mix

1. Blend all ingredients with a hand mixer until well combined.

2. Chill for at least half an hour.

3. Pour into ice cream maker and follow manufacturer’s directions.


Printable version.

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