Dessert

Lemon Cupcake Ice Cream is for Dessert.

Lemon Cupcake Ice Cream takes 10 minutes to prepare.

Lemon Cupcake Ice Cream takes 30 minutes to cook.

Lemon Cupcake Ice Cream makes 8 servings.

The ingredients for Lemon Cupcake Ice Cream are:

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

Here is how you make Lemon Cupcake Ice Cream:

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: 8Recipe submitted by SparkPeople user KKS5369.

The nutritional information for Lemon Cupcake Ice Cream is:

• 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