Description
Gooey Butter Cake Ice Cream combines a creamy vanilla ice cream base with rich, buttery gooey butter cake chunks for an indulgent frozen dessert with a delicious contrast of textures.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 1 batch gooey butter cake, homemade or store-bought, cut into bite-sized pieces
Instructions
- Whisk the heavy cream, whole milk, and sugar in a large bowl until the sugar has completely dissolved.
- Stir in the vanilla extract.
- Cover and refrigerate the ice cream mixture for at least 2 hours to chill thoroughly.
- Cut the gooey butter cake into small bite-sized chunks and freeze the pieces until firm.
- Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions.
- When the ice cream reaches a soft-serve consistency, gently fold in the frozen cake chunks.
- Transfer the ice cream to a freezer-safe container.
- Freeze for at least 4 hours, or until firm.
- Scoop and serve. Add caramel sauce or chopped pecans if desired.
Notes
- Store the finished ice cream in an airtight freezer-safe container.
- Press plastic wrap directly against the surface before sealing to help reduce ice crystals.
- The ice cream can be stored in the freezer for about 2–3 months.
- Store-bought gooey butter cake can be used to save preparation time.
- Nutrition values are approximate and will vary depending on the gooey butter cake and ingredients used.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churning, Freezing
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 270 kcal
- Sugar: 24 g
- Sodium: 100 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: gooey butter cake ice cream, butter cake ice cream, homemade ice cream, gooey butter cake, vanilla ice cream, frozen dessert