Lemon Cupcake Ice Cream
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup 2% milk2 cups half and half3/4 cup Splenda1 tsp vanilla extractThe seeds from one vanilla bean (optional)3/4 cups lemon cake mix
Place freezer bowl of ice cream maker into the freezer for 8 hours or over night.
In a medium bowl, whisk the milk and Splenda together.
Stir in the half and half and vanilla.
Stir in cake mix, making sure there are no lumps.
Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).
Remove ice cream from freezer bowl and place into a separate container.
Place freezer bowl and the ice cream into the freezer to further harden.
Serving Size: Makes 8 half-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KKS5369.
In a medium bowl, whisk the milk and Splenda together.
Stir in the half and half and vanilla.
Stir in cake mix, making sure there are no lumps.
Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).
Remove ice cream from freezer bowl and place into a separate container.
Place freezer bowl and the ice cream into the freezer to further harden.
Serving Size: Makes 8 half-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KKS5369.
Nutritional Info Amount Per Serving
- Calories: 142.4
- Total Fat: 8.6 g
- Cholesterol: 25.1 mg
- Sodium: 113.7 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 0.0 g
- Protein: 3.4 g
Member Reviews