Creamy and rich, you’d never know this ice cream is skinny! The bonus? It comes together in minutes with only four, yes four, ingredients! Try my Skinny Cake Batter No Churn Ice Cream now!
Skinny Cake Batter No Churn Ice Cream, could it get any better?
I had a blast making this Skinny Cake Batter No Churn Ice Cream. It may, if fact, be the easiest dessert that I’ve ever made. Only four ingredients make up this delicious dessert. You could purchase the cake and be down to three ingredients; you may sacrifice the ‘skinny’ part if you do that though.
So how did I make it skinny?
And, how can made with only four ingredients??
Skinny Cake Batter No Churn Ice Cream
So here’s a little secret, you can make a cake using just a cake mix and diet soda! I know, scandalous, right? So all you do is combine the cake mix and the diet soda in a bowl. I used diet Sprite because I didn’t want a dark soda that would alter the color of my cake. As well, I used the Funfetti cake mix because I knew I’d be making this into ice cream, but you can do this with any flavor of cake. Bake cake according to instructions on cake and let it cool completely. I made a 9×13 cake.
For the ice cream, you’ll only use half of this cake. You can make cake balls, truffles, truffle bark, or a trifle with the other half.
Using the diet soda made the cake part of this recipe low-calorie. For the other two ingredients I used fat-free sweetened condensed milk and fat-free whipped topping.
This would be a great recipe to have the children help with. It would also be a great recipe, if you made a cake that either fell while baking or stuck to the pan.
Skinny Cake Batter No Churn Ice Cream
Ingredients
- 1 15.25 oz box cake mix, any flavor, I used Funfetti but you could use any flavor to change it up.
- 1 can 12 oz diet soda, I used diet Sprite
- 16 oz container fat free whipped topping I used Cool Whip (you could use lite or regular whipped topping)
- 1 14 oz can fat free sweetened condensed milk (you could use regular)
Instructions
- *You will only need half of the cake for this recipe*
- Whisk sweetened condensed milk and whipped cream until combined. Break HALF of the cake into large chunks and stir into the milk mixture. Allow some of the cake to stay in chunks.
- Pour mixture into a freezer save container that has a lid.
- I like to place plastic wrap directly on the ice cream then put the top on container.
- Freeze for at least 2 hours. Store in freezer up to 4 weeks.
Notes
Nutrition
Sharing with friends at Weekend Potluck and Meal Plan Monday.
One month ago: Hamburger Steak with Caramelized Onions and Brown Gravy
One year ago: Cinnamon Roll Pie
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Curious says
Followed this recipe exactly, down to the ounce. Are you for certain these measurements are correct? After adding this all up in a recipe calculator, the total amount per serving was 243 calories. How did you make yours so much lighter? I could try halving the condensed milk, especially since it’s already very sweet, but I’m afraid of how that will affect the consistency. But this would indeed make it closer to your version.
But this is delicious by the way. 🙂 Yes it is really sweet, but I personally love this because of my huuuge sweet tooth. ❤️
Paula says
I plugged the recipe in an online calculator
happy wheels says
It looks so yummy.
Maaz Iqbal says
Your blog is very informative. I love your websites and tried all of them. In the way, you write is very amazing, it increases my interest and I read more and more. Thanks.
Andrew Hopkin says
It looks so yummy.
I made it last weekend.
And my kids didn’t stop eatting it.
hahah..
Mary says
I want one of these right now!!! It’s all too much to take! Such a great idea!
Katerina says
This is a great post. But anyway I like ice cream more.
Thank for share this post !
Arabella says
I love eating ice cream, can you give me some, Paula?
My Gun Safe Guide says
This is a great recipe, thank you so much , i will try it soon.
Ann says
I have saved and will surely try your recipe! How great!
Anthony says
All of them look so delicious. I am a crazy fan of sweet cakes. Thank you very much for taking your time writing this, I have saved and will surely try your recipe!
Andrew says
It looks so beautifull. I will try to make it.
and and…
My kids couldn’t stop eating it!..
eileen says
This ice cream was so sweet that it did not go well. The cake made with regular lemon soda was so airy that it couldn’t be served without it crumbling. Hope you have better luck than I did!
Christine says
Cake, soda, and ice-cream! I swore I’d never say it…but talk about a party in your mouth! I am so intrigued by the soda part!
Georgia Anderson says
Please send me the recipe for your “pecan pie bread pudding “. Looks wonderful ! Thank you so much.
Elke says
I followed the recipe for the chunky icecream exactly and found that 16oz of whip is too much. The cake chunks sort of drown in the whip and it doesn’t look like on the picture. I feel like it needs to be cut to 8oz.
Paula says
Thank you Elke.
Elke says
I have to correct my comment: Once the ice cream froze, the whip “shrunk” and it is now the perfect consistency. I was also wondering, could I use sugar-free vanilla pudding instead of the condensed milk? The milk really packs the calories.
Erika says
Let me know if you tried the pudding or another alternative and if it worked!
Stephanie says
Can I use regular or skim milk instead of condensed milk?
Robin Grits Design says
You really need the thick consistency of the condensed milk. I don’t think whole or skim will work, Stephanie.
vicki says
I LOVE sweets, but I found that the fat free sweetened condensed milk made it WAY too sweet. I would only use half or leave it out completely next time.
Breyean says
I made the cake with straight seltzer from my sodastream and it came out great. .. thanks so much!
Matea says
I’ll take this ice cream at any time of the year!
Dawn says
looking forward to trying these recipes