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Skinny Creamsicle Cake Batter No Churn Ice Cream


  • 1 box 15.25 ounces french vanilla cake mix
  • 12 ounces Sunkist TEN soda
  • 6 ounces fat free sweetened condensed milk
  • 1 container 8 ounces lite cool whip, thawed


for the creamsicle cake batter:

  • Preheat your oven to 350 degrees. Place baking cups in your muffin tin.
  • In a large bowl, combine the dry cake mix & Sunkist TEN soda. Stir slowly until fully combined. Fill the baking cups 2/3 of the way full. Bake the cupcakes according to the package directions. Allow the cupcakes to cool completely. you will only use about 6 of the cupcakes for the ice cream - save the rest of the cupcakes for a delicious snack :)

for the no churn ice cream:

  • In a large bowl, whisk together the sweetened condensed milk & cool whip until combined. Crumble 6 of the cupcakes into the cool whip mixture & fold in. Feel free to add in an extra cupcake if you want more of the cake batter flavor.
  • Spoon the mixture into a freezer safe dish - I used a loaf pan. Wrap the dish in saran wrap & then wrap with foil (or use a freezer safe dish with a lid). Freeze the ice cream for a minimum of 2 hours.