Thursday, May 8, 2014

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. The cake batter flavor is the simple one to fix. I found a product from LorAnn Oils called Flavor Fountain Ice Cream Flavoring. They have one for cake batter that works perfectly. One tablespoon per quart of ice cream. 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 looked 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.

CAUTION: Consuming raw eggs may increase your risk of foodborne illness. Pasteurized eggs can be used in this recipe. Not every form of glycerin is fit for human consumption. For example, diethylene glycol is toxic and should not be consumed. Always verify the product is safe to use.


Frosting Bombs

Frosting Bomb Ingredients.

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

Ice Cream

Cake batter ice cream ingredients.

2¼ cups (522 g) heavy whipping cream
2 large eggs
1½ tablespoons Truvia
21 drops EZ-Sweetz
1 tablespoon LorAnn Oils Cake Batter Flavor Fountain Ice Cream Flavoring
1 tablespoon (18 g) vegetable glycerin
¼ teaspoon xanthan gum or ½ teaspoon Dixie Diner’s Thick It Up Low Carb Thickener


  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.

    Frosting in measuring cup.

    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.

    Frosting bombs in molds.

  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.

    Cut up blue frosting bombs.

    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.

    Cut up frosting bombs in ice cream container.

  9. Ice cream: In a 4 cup Pyrex measuring cup, whisk the eggs and then whisk in the sweeteners until integrated and fluffy.
  10. Add the glycerin and cake batter flavoring and whisk until combined. Slowly sprinkle in the stabilizer (xanthan gum or Thick It Up) while whisking until integrated.
  11. Add heavy cream and whisk by hand slowly until combined. Do not overmix.
  12. Cover with plastic wrap and chill in refrigerator until ready, if necessary.
  13. Follow your ice cream maker’s directions for making ice cream. One to two minutes before the ice cream is done, add the frosting bombs. Use a silicone spatula to remove the ice cream from the ice cream maker and freeze until solid.
Scoop of ice cream.

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