Light Cake Batter No-Churn Ice Cream

Low calorie, three-ingredient, cake batter no-churn ice cream. A light ice cream that requires no bananas or ice cream maker, and it tastes just as creamy as the high calorie, full fat ice cream!

I have been trying to create the perfect low calorie ice cream without the need of an ice cream maker, because I sadly do not have one, for a while now. I can happily say that I nailed it with this one! 

If you purchased my Keep It Sweet Cookbook you got access to my first recipe, the Light Raspberry Cheesecake No-Churn Ice Cream. I immediately knew upon making this recipe that I could come up with endless ice cream flavors that still have great macros. I can’t wait to make even more flavors with this recipe!

Why is this the best low calorie ice cream?

There are many reasons why this recipe is amazing, let’s talk about them. There are so many light ice creams out there but do you notice they contain frozen banana. So guess what they taste like? Banana, bummer. I want my ice cream to taste like the real thing, and this does!

Have you ever had those fake low calorie high protein ice creams from the grocery store? They are not bad, but some are chalky and gummy, and not to mention they hurt my stomach. The Light Cake Batter No-Churn Ice Cream is not gummy, and it does not hurt my stomach, it is creamy and so insanely easy to make.

Do you need an ice cream maker to make light cake batter no-churn ice cream?

Another bonus to this recipe is that it is only 3 ingredients and you do not need an ice cream maker, no churning needed! Once you combine the ingredients you will need to allow it to freeze overnight.

What ingredients do you need?

• 2 containers lite cool whip
• 1 1/2 tsp cake batter extract
• ½ cup fat-free condensed milk (165 grams)
• 1 tbsp sprinkles + more for topping
• â…› tsp salt

Is this ice cream creamy?

Great question. Most light ice creams are icy right? The light cake batter ice cream is not, with the combination of creamy cool whip and condensed milk it’s super creamy. Condensed milk is pretty high in calories, this recipe uses the fat free version and only ½ of a cup, you will have some leftover so you can make more ice cream once you eat all of this!

Is there protein in this ice cream?

Okay, don’t get me wrong protein ice cream is good, but it tastes more like a protein shake than ice cream. This recipe may be low in calories but it is also low in protein, if you are looking for a protein ice cream check out our ice cream shake recipe here.

What if you do not have cake batter extract?

If you do not have cake batter extract this will take more like vanilla ice cream than cake batter. That is not a bad thing but if you want the cake batter flavor you are going to need cake batter extract, Walmart carries it! If you cannot find it, then just use vanilla extract.

How long does the light cake batter no-churn ice cream last for in the freezer?

Just like any ice cream, this lasts for a pretty long time in the freezer. I would try to consume it within 1-2 months so it does not get freezer burn!

What is the nutrition information for one serving of cake better ice cream?

This recipe makes 9 servings, for ½ cup or 70 grams, it’s 167 calories, 5.9 fat. 28.8 carbs, and 1.8 protein.

How do you make the light cake batter ice cream?

1. In a large bowl, combine the thawed whipped topping, condensed milk, salt, and cake batter extract.
2. Fold in the sprinkles and stir lightly to create swirls throughout the ice cream. Top with more sprinkles.
3. Place into a 1.5 Qt container, cover with plastic wrap, and the container lid and freeze overnight.
4. Scoop and enjoy.

What other dessert recipes can I make?

• Ice Cream Shake
• Single-Serve Strawberry Shortcake
• Oreo Stuffed Pumpkin Snickerdoodles
• Brown Sugar Chai Tea Latte
• Shamrock Shake
• Funfetti Chocolate Chip Yogurt Bowl
• Skinny Chocolate Cake