Gooey Butter Cake Ice Cream
Craving a creamy, dreamy, frozen treat? This gooey butter cake ice cream recipe combines two of my favorite nostalgic Midwestern desserts from childhood. Full of golden cake chunks, its rich buttery flavor simply can't be beat.
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Servings: 16
Calories: 531kcal
Ingredients
Gooey Butter Cake -
- 1/2 cup salted butter melted
- 4 large eggs
- 15 ounces yellow cake mix
- 8 ounces cream cheese
- 3 3/4 cups powdered sugar
Ice Cream -
- 3 cups heavy whipping cream
- 1 cup gooey butter cake
- 1 1/2 cups whole milk
- 3/4 cup cane sugar
- 1 1/2 tablespoons vanilla extract
- 1 teaspoon sea salt
- 1 cup gooey butter cake diced and cooled (set in freezer while making ice cream)
Instructions
Gooey Butter Cake -
- Pre-heat the oven to 350° F.
- Beat 2 eggs together with the melted butter.
- Add the cake mix to the butter mixture, and mix well.
- Spread the mixture in an un-greased 9x13 cake pan.
- In a large mixing bowl, beat the cream cheese all by itself.
- Then add in the remaining 2 eggs and powdered sugar with the cream cheese, and mix together well 'til the mixture is smooth and creamy.
- Spread the cream cheese mixture onto the crust as a second layer to the cake.
- Bake at 350° F for about 40 minutes, or 'til a toothpick inserted in the center comes out barely gooey.
- Remove the cake from the oven, and allow to cool for 10-15 minutes.
- Sprinkle the top of the cake with powdered sugar; then let it cool completely.*
Ice Cream -
- In a blender, blend together the heavy whipping cream and 1 cup of gooey butter cake. Set aside.
- In a large mixing bowl, whisk together the milk and sugar 'til the sugar dissolves, about 1-2 minutes.
- Whisk the blended cream and cake mixture, vanilla extract, and sea salt into the milk mixture.
- Turn on the ice cream maker, and pour the mixture into the pre-frozen freezer bowl* with the churn paddle in place.
- Place the cover on top, and freeze the ice cream 'til it thickens, about 20-25 minutes.
- In the last 2-3 minutes of freezing, slowly add 1 cup of cold diced gooey butter cake.
- When the ice cream has a soft, creamy texture, turn off the machine, and scoop the soft-serve ice cream into an airtight container, and place it in the freezer for 3-4 hours, or overnight, to firm up more. Then serve when ready.
Notes
*It's very important that you allow the gooey butter cake to cool completely before making the ice cream. Hot cake will prevent your ice cream from freezing.
*Before you start to mix the ice cream, be sure you've pre-frozen the ice cream canister that goes with your ice cream maker; if you don't, your ice cream won't freeze.
Nutrition
Calories: 531kcal | Carbohydrates: 63g | Protein: 6g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 129mg | Sodium: 468mg | Potassium: 129mg | Fiber: 0.3g | Sugar: 52g | Vitamin A: 1128IU | Vitamin C: 0.3mg | Calcium: 137mg | Iron: 1mg
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