Gooey Butter Cake Ice Cream
Gooey Butter Cake Ice Cream is a decadent fusion of rich, creamy vanilla ice cream and soft, buttery chunks of gooey butter cake, creating a lusciously smooth and indulgent dessert. Inspired by the classic St. Louis dessert, this ice cream features melt-in-your-mouth cake pieces, packed with buttery richness and caramelized sweetness.
The result is a velvety, custard-like ice cream base with pockets of tender, chewy cake, making every spoonful pure indulgence. Whether enjoyed on its own, paired with caramel drizzle, or served alongside a warm slice of cake, Gooey Butter Cake Ice Cream is a sweet, nostalgic treat that melts in your mouth with every bite!
Ice Cream Recipe
Download Digital Recipe
Ingredients
Cake:
- Yellow cake mix box
- 1 egg
- 1 stick melted butter
- 1 8 oz softened cream cheese
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 stick melted butter
- 16 oz powdered sugar
Ice Cream:
- 3 ½ cup cream base
- 1 tsp vanilla extract
- 1 tsp almond extract
Instructions
Cake:
- Preheat the oven to 350ºF.
- Combine the cake mix, 1 egg, and 1 stick melted butter; mix well with a hand mixer.
- Pat mixture into a lightly greased 9x13 baking pan.
- In a separate bowl beat the softened cream cheese until smooth.
- Add 2 eggs, vanilla and almond extracts, and 1 stick melted butter; beat until smooth.
- Next add the powdered sugar and mix well so there are no lumps.
- Spread over the cake batter and bake for 40-50 minutes. (The center should be a little gooey.)
- Cool before cutting and putting in ice cream.
Ice Cream:
- In a bowl combine cream base, vanilla and almond extracts, whisk to combine.
- Pour into your ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
- Turn off the machine and remove the dasher.
- Add cake pieces and mix by hand.
- Fill the ice cream container.
- Cover and freeze for 8 hours or overnight.
