Lemon Cupcake Ice Cream

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Lemon Cupcake Ice Cream calories by ingredient
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Sweet and lightly tart, this dessert tastes just like a lemon cupcake. Sweet and lightly tart, this dessert tastes just like a lemon cupcake.
Number of Servings: 8


    1 cup 2% milk
    2 cups half and half
    3/4 cup Splenda
    1 tsp vanilla extract
    The seeds from one vanilla bean (optional)
    3/4 cups lemon cake mix


If you do not have vanilla beans, increase the amount of vanilla extract to 2 tsp.


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.

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