Gooey Butter Cake Ice Cream is as creamy and delicious as the name implies. It’s the best of both worlds, wrapped into one fabulous dessert – my favorite St. Louis gooey butter cake combined with cream cheese ice cream. Need I say more? Well, what if I told you this recipe requires no ice cream machine or special equipment at all? Let’s make it!
I love all the summertime desserts, but the easiest options in my line-up of recipes are always my no churn ice cream recipes. There are so many incredible variations of this delicious treat, and they are just so easy to make!
I also love putting a fresh spin on a classic dessert that I’ve been making my entire life. As a St. Louis girl, I grew up enjoying gooey butter cake in all the local bakeries, and we made it often (in all its variations) at home as well. Now, I can have my cake and eat it too – as ice cream! This recipe is every bit as rich, decadent and dangerous as it sounds. I think you’ll love it as much as my family does!
Ingredients
- Heavy Whipping Cream – Very cold.
- Sweetened Condensed Milk
- Golden Yellow Recipe Cake Mix – Traditional yellow cake mix will work as well.
- Cream Cheese – Softened. Full fat is best in this recipe. Learn how to soften cream cheese here!
- Gooey Butter Cake – Optional, cut into bites. You can sub with pound cake here too, just to add a little buttery texture.
Tip from my Test Kitchen
Optional: Some experts believe we shouldn’t eat flour without heating it first to kill off any bacteria that might remain from processing.
With that in mind, learn how to Heat Treat Cake Mix. Preheat oven to 350 degrees F. Spread cake mix on a baking sheet. Bake for 5 minutes and allow to cool before adding to the ice cream mixture.
Serving Suggestions
Use this dessert to make a frozen ice cream pie!
Gooey Butter Cake Ice Cream
Ingredients
- 2 cups heavy whipping cream very cold
- 14 ounces sweetened condensed milk
- 1 cup golden yellow recipe cake mix
- 8 ounces cream cheese softened
- 4 tablespoons unsalted butter softened or melted and cooled
Optional:
- ½ cup gooey butter cake cut into bites
Instructions
- In a large mixing bowl or stand mixer with the beater attachment, whip heavy cream on low, gradually increasing speed, until stiff peaks form..2 cups heavy whipping cream
- On low speed, add sweetened condensed milk, cake mix, softened cream cheese and butter. Beat until smooth. Optional: Fold in gooey butter cake chunks.14 ounces sweetened condensed milk, 1 cup golden yellow recipe cake mix, 8 ounces cream cheese, 4 tablespoons unsalted butter, ½ cup gooey butter cake
- Pour into a loaf pan or airtight container and freeze until solid, 4-6 hours.
Julie’s Tips
- Stiff peaks are when you can lift the beaters and peaks form without drooping at the tips. If the tips fold over, the cream isn’t ready yet.
- You can use a stand mixer to make this ice cream or a hand mixer.
- Optional: Heat Treat Cake Mix. Preheat oven to 350 degrees F. Spread cake mix on a baking sheet. bake for 5 minutes and allow to cool.
Storage Notes
Store in an airtight container in your freezer (you can seal a container with plastic wrap in a pinch). It will keep for about two weeks before the texture becomes grainy and ice crystals begin to form. Freeze in small containers to expedite the freezing process and enjoy this ice cream even sooner!Estimated nutrition information is provided as a courtesy and is not guaranteed.
