Low-fat Cake Batter Ice Cream

Ingredients:
2.5 cups of 2% milk, divided
2 large egg yolks
1 14oz. can of fat-free condensed milk
2/3 cup cake mix
2 tsp. vanilla extract

Directions:
Take 1 1/4 cup of milk and mix with egg yolks in a heavy saucepan at medium heat for about 8 minutes or until thickened. Do not let the mixture boil. Let the mixture slightly cool.

Mix remaining milk, vanilla and condensed milk together in a separate bowl. Slowly add the egg mixture to the milk mixture. Mix in cake mix until thoroughly combined. Refridgerate mixture for about 1 hour.

Put in your ice cream maker for 25-30 minutes. Makes about 1 quart or 8 – 1/2  cup servings.

Here’s the nutritional information on this recipe:

Low Fat Version
Calories: 311.4
Fat: 4.4 g
Fiber: less than 1 g