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A metal ice cream scooper is scooping a ball of Gooey Butter Cake Ice Cream from a rectangular container.
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Gooey Butter Cake Ice Cream

Gooey Butter Cake Ice Cream is the best of two incredible desserts, wrapped into one fabulous mixture – my favorite St. Louis gooey butter cake combined with cream cheese ice cream. Even better, this recipe requires no ice cream machine or special equipment at all!
Prep Time10 minutes
Course: Desserts
Cuisine: American
Servings: 12
Author: Julie Blanner

Equipment

  • 1 stand mixer fitted with a whisk attachment
  • 1 loaf pan

Ingredients

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
    Close-up of a stand mixer bowl with white cream being whipped, creating swirling patterns reminiscent of gooey butter cake ice 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
    Close-up of a mixing bowl with white flour and a lump of softened butter, coming together like the first steps in creating Gooey Butter Cake Ice Cream perfection.
  • Pour into a loaf pan or airtight container and freeze until solid, 4-6 hours.
    Pouring the gooey butter cake ice cream mixture into a rectangular metal container.

Notes

  • 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! 

Nutrition

Calories: 443kcal | Carbohydrates: 46g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 319mg | Potassium: 78mg | Fiber: 0.4g | Sugar: 34g | Vitamin A: 1036IU | Vitamin C: 0.2mg | Calcium: 191mg | Iron: 1mg