Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 168.6
- Total Fat: 4.8 g
- Cholesterol: 5.8 mg
- Sodium: 155.2 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 1.2 g
- Protein: 5.3 g
View full nutritional breakdown of Peanut Butter Chocolate Ice Cream Cake calories by ingredient
Peanut Butter Chocolate Ice Cream Cake
Submitted by: APPLECRISP808Introduction
Great low calorie ice cream cake made with angel food cake, dark chocolate chips, chocolate pudding, and peanut butter. Great low calorie ice cream cake made with angel food cake, dark chocolate chips, chocolate pudding, and peanut butter.Number of Servings: 12
Ingredients
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Betty Crocker Angel Food Cake mix
1 large box (6 servings) Jello sugar free chocolate pudding
3 tbsp skippy natural peanut butter
3 cups fat free milk
96 chocolate chips
Directions
Melt peanut butter for 20 seconds in microwave. Whisk pudding mix and peanut butter into 3 cups cold fat free milk.
Pour into large container with lid and place in freezer. Stir every 10-15 minutes until ice cream like consistancy.
Mix Angel Food cake mix according to package. Spray 12 count cupcake tray with nonstick cooking spray. Fill each cup evenly adding 8 chocolate chips to each cupcake. Bake and cool according to package.
When cup cakes are cool, cut each one in half and put the bottom back into the pan. Evenly spoon frozen peanut butter pudding mixture over each bottom piece then place top of cupcakes back on. Press each top down gently. Cover pan with foil and place in freezer.
Take tray out of freezer 10-15 minutes prior to serving. Top each cupcake with 2 tablespoons whipped cream.
Number of Servings: 12
Recipe submitted by SparkPeople user APPLECRISP808.
Pour into large container with lid and place in freezer. Stir every 10-15 minutes until ice cream like consistancy.
Mix Angel Food cake mix according to package. Spray 12 count cupcake tray with nonstick cooking spray. Fill each cup evenly adding 8 chocolate chips to each cupcake. Bake and cool according to package.
When cup cakes are cool, cut each one in half and put the bottom back into the pan. Evenly spoon frozen peanut butter pudding mixture over each bottom piece then place top of cupcakes back on. Press each top down gently. Cover pan with foil and place in freezer.
Take tray out of freezer 10-15 minutes prior to serving. Top each cupcake with 2 tablespoons whipped cream.
Number of Servings: 12
Recipe submitted by SparkPeople user APPLECRISP808.
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Member Ratings For This Recipe
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1 of 1 people found this review helpful -
Very Good
Very good! It actually makes 24 cupcakes. Made 1/2 the cupcakes chocolate by adding 1/4c cocoa to 1/2 the batter. YUM! Used my ice cream maker for the pudding; even though the skim milk made it freeze into a sheet along the edges of the bowl that I had to chip off, it seemed easier. Thx, applecrisp! - 8/29/12
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