Hungry Girl'S Cake Batter Shake – a delicious recipe with cocoa, sugar, light vanilla soymilk, jell-o sugar, vanilla ice cream, crushed ice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
To make the chocolatey topping, in a small bowl, combine Cool Whip with cocoa mix. Stir until completely mixed. Cover and refrigerate.
2
In a tall glass, combine powdered creamer with 2 tablespoons hot water and stir to dissolve. Add soymilk and pudding mix. Stir until mostly dissolved. Transfer contents of the glass to a blender.
3
Add ice cream and ice to the blender. Blend at high speed until thoroughly mixed. If needed, remove blender from the base, stir mixture, and blend again.
4
Pour into the tall glass. Gently stir in the sprinkles.
5
If you want to get fancy with your chocolatey topping, spoon it into one of the bottom corners of a plastic bag; snip off the tip of that corner to create a small hole, and pipe the topping through the hole into a swirl over your shake. Or keep things simple and just spoon on the topping! If you like, top with a few extra sprinkles. Enjoy!
152
kcal
Calories
7
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 tablespoons Cool Whip Free, thawed, 1/4 teaspoon hot powdered cocoa mix, from a 25-calorie packet (like Swiss Miss Diet or NestlA Fat Free), 1 tablespoon sugar-free french vanilla powdered coffee creamer (like the kind by Coffee-mate), 1/2 cup light vanilla soymilk, and more.
Yes, Hungry Girl'S Cake Batter Shake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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