Ingredients:

  • 2 cups premium ice cream, melted and cooled slightly
  • 1 box (15.25 oz) low-sugar cake mix
  • 2 large eggs, room temperature
  • 1/2 tsp baking powder
  • 1/2 cup powdered monk fruit sweetener
  • 1 tbsp milk
  • 1/2 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. Melt the ice cream in the microwave in 30-second bursts until liquid, then let it sit for 5 minutes to cool slightly.
  3. In a large bowl, whisk together the melted ice cream and eggs until the mixture is smooth and ribbon-like.
  4. Slowly fold in the low-sugar cake mix and baking powder. Mix on medium speed until the batter is uniform and pale; do not overmix.
  5. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  6. Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
  7. Prepare the glaze by mixing powdered monk fruit sweetener, milk, and vanilla extract, then drizzle over the cooled cake.