Low Carb Cake Batter Ice Cream with Frosting Bombs

Cake batter is a relatively new flavor that’s become a staple in many ice cream shops. It’s extremely easy to make since it’s just a sweet cream base plus white or yellow cake mix. Rainbow sprinkles or similar cake decoration candies are usually thrown in for color, added texture, and flavor. As you can probably guess, that’s not going to work for a low carb recipe. Replacing the cake batter is simple to fix. LorAnn Oils sells cake batter ice vream flavoring. I couldn’t find any ready-made rainbow sprinkles that were low carb. I did find one or two recipes to make them, but it looks like too much trouble. Instead, I decided to throw colored frosting in the mix. The frosting is based on my Oreo ice cream adventure. The key to good frosting is to not use granular sweeteners. Powdered erythritol and liquid sucralose (EZ-Sweetz), but no Truvia. These little frosting bombs are very sweet, but remember, they need to be since they’re going to be frozen. The most difficult obstacle I ran into was getting them into some kind of shape I could work with. Vegetable shortening is smooth and creamy and can’t be rolled into clumps. The way I eventually solved this problem is to use the peanut butter cup molds from the Chocolate Almond Butter Bombs recipe. Fill, freeze solid, and then pop them out while frozen, cut up, and mix in the ice cream. Because the primary sweetener is different from the ice cream, their flavor really stands out.

UPDATE 2018-05-05: Natures Flavors makes a Dulce de Leche Flavor Extract that tastes just like the LorAnn Oils Cake Batter flavoring, but even better! They make a Cake Batter Flavor Extract, but the dulce de leche has more caramel notes where the cake batter has more cinnamon like notes.

Ingredients

Frosting Bombs

½ cup (96 g) vegetable shortening
28 drops EZ-Sweetz
⅔ cup (76 g) powdered erythritol
½ teaspoon vanilla extract
Food coloring

Ice Cream

Low Carb Sweet Cream Base
1-2 tablespoons LorAnn Oils Cake Batter Flavor Fountain Ice Cream Flavoring or 1-2 teaspoons Dulce de Leche Flavor Extract

Directions

1. Frosting Bombs: These need to be frozen solid, so don’t plan on making these the same time as the ice cream. I suggest the powdered erythritol be sifted in advance since the clumps may not be broken up by the mixing. I also suggest making a double recipe of frosting for two quarts of ice cream. It’s easier to split for four colors that way. If you want to make it less complicated, you can make just one recipe and use only two colors. (Hell, make them all the same color. See if I care!) Put the container for the ice cream including its cover upright in the freezer now. This serves two purposes: it keeps the container cold and it forces you to make sure that there’s space in the freezer.
2. In a 4 cup Pyrex measuring cup, use a hand mixer to combine the shortening, sweeteners, and vanilla extract.
   
   
   
   
   Split the frosting into four batches so they can be colored.
3. Add yellow food coloring for the first batch of frosting. Use a lot of food coloring for yellow otherwise the frosting will be too light and will blend in with the yellowish color of the ice cream.
4. Use a baby spoon to fill the wells of a silicone peanut butter cup mold. Use a silicone spatula to scrape across the tops of the wells to remove the excess. Use the silicone spatula to scrape out as much of the frosting from the pyrex cup as feasible.
5. Drop another batch of frosting in the Pyrex cup and color it with the red food coloring. We want pastel colors so a pinkish hue is desired. You don’t need to scrub clean the mixer blades or Pyrex cup since the small traces of yellow frosting will blend in with the pink.
6. Clean out the Pyrex cup and clean the mixing blades. Dry them and repeat steps 3 and 4 using blue, then green. Again, no need to scrub clean going from blue to green.
   
   
   
   
   
7. Put the molds in freezer to until the frosting is frozen hard.
8. Remove from the freezer, and pop out the frosting bombs onto a cutting sheet. If they’re too cold to cut cleanly, wait 60 seconds for them to thaw slightly. Cut them into halves. They will most likely break apart a little.
   
   
   
   
   Don’t worry about it. Work fast before they thaw too much. Dump everything into an empty ice cream container and return to the freezer immediately. If you made extra, store them in ziploc freezer bags.
   
   
   
   
   
9. Ice Cream: Follow the instructions for the Low Carb Sweet Cream Base. Add the cake batter flavoring after the mix has cooled. Cover and chill in the refrigerator for a few hours.
10. Follow your ice cream maker’s directions for making ice cream. Add quartered frosting bombs to the ice cream maker approximately ten minutes before it’s done. Remove from the ice cream maker using a silicone spatula into the container. Freeze until solid.