This gooey butter cake ice cream recipe combines the nostalgic sweetness of classic Midwest dessert with the cool, creamy texture of homemade ice cream. With a crumbly cake mix swirl and a luscious custard base, every spoonful delivers pure comfort.
Key Takeaways
- Rich, creamy texture: Made with a custard base for a velvety mouthfeel that truly melts on the tongue.
- Real cake pieces: Crumbled gooey butter cake adds bursts of sweetness and a satisfying chewy bite.
- No ice cream maker needed (optional): Includes a no-churn version for easy preparation at home.
- Customizable swirls: Add caramel, chocolate, or fruit sauces to elevate the flavor profile.
- Perfect for special occasions: Ideal for birthdays, potlucks, or summer gatherings.
- Make-ahead friendly: Freezes beautifully and tastes even better after a day or two.
- Kid-approved and crowd-pleasing: A fun twist on two beloved desserts in one scoop.
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The Sweet History of Gooey Butter Cake
If you’ve never had gooey butter cake, you’re in for a treat—literally. This beloved Midwest dessert originated in St. Louis, Missouri, back in the 1930s, when a baker accidentally used too much butter in a coffee cake recipe. Instead of tossing it, he served it—and the world fell in love. What started as a happy mistake became a regional icon, known for its dense, moist texture and irresistibly gooey center.
Traditional gooey butter cake is made with a yeast-based batter, cream cheese, sugar, and eggs, baked until the top is golden but the center remains soft and custardy. It’s often dusted with powdered sugar and served warm with coffee. But why stop there? By transforming this classic into gooey butter cake ice cream, we’re taking that comforting flavor and giving it a cool, creamy upgrade. Imagine the warmth of the cake, but chilled—creamy, rich, and studded with tender cake chunks. It’s like dessert nostalgia in a bowl.
Why This Ice Cream Recipe Stands Out
What makes this gooey butter cake ice cream recipe so special isn’t just the flavor—it’s the experience. Every spoonful delivers a perfect balance of smooth vanilla custard and chewy, sweet cake bits. The texture is luxuriously creamy, thanks to a rich egg yolk base, and the cake swirl adds a playful contrast that keeps you coming back for more.
Homemade vs. Store-Bought
While you can find flavored ice creams at the store, none quite capture the homemade magic of this recipe. Store-bought versions often rely on artificial flavors and lack the real cake pieces that make this treat so satisfying. Making it yourself means you control the sweetness, the texture, and the quality of ingredients. Plus, there’s something deeply satisfying about creating a dessert from scratch—especially one that brings back childhood memories.
A Dessert with Personality
This isn’t just ice cream—it’s a conversation starter. Serve it at a summer barbecue, a birthday party, or even as a cozy night-in treat. Kids love the cake chunks, adults appreciate the sophisticated custard base, and everyone enjoys the way it melts slowly on the tongue. It’s the kind of dessert that makes people pause and say, “Wow, this is amazing.”
Ingredients You’ll Need
Don’t worry—this recipe uses simple, accessible ingredients. Most are pantry staples or available at your local grocery store. Here’s what you’ll need to make the best gooey butter cake ice cream:
For the Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- Âľ cup granulated sugar
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
- Pinch of salt
For the Gooey Butter Cake Swirl
- 1 box (15.25 oz) yellow cake mix
- 1 large egg
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Optional Add-Ins
- ½ cup caramel sauce (for drizzling)
- ½ cup chocolate chips or chunks
- 1 teaspoon almond extract (for depth)
Pro tip: Use high-quality vanilla extract and real butter for the best flavor. Avoid imitation vanilla—it can overpower the delicate balance of the custard.
Step-by-Step Instructions
Now for the fun part—making the ice cream! This recipe uses a traditional custard base, which gives it that rich, restaurant-quality texture. If you don’t have an ice cream maker, don’t worry—we’ll cover a no-churn option too.
Step 1: Make the Gooey Butter Cake
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, mix the yellow cake mix, melted butter, and 1 egg until a soft dough forms. Press this mixture into the bottom of the pan—this will be the cake’s base.
In another bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla, and the remaining 2 eggs. Mix until creamy and well combined. Pour this mixture over the cake base and smooth the top. Bake for 25–30 minutes, or until the edges are golden and the center is set but still slightly jiggly. Let it cool completely, then refrigerate for at least 2 hours. This helps firm it up for easy crumbling.
Step 2: Prepare the Ice Cream Base
In a medium saucepan, heat the milk, cream, and half the sugar over medium heat until warm—do not boil. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick.
Slowly pour the warm milk mixture into the egg yolks, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F). This is your custard base. Remove from heat, stir in vanilla and salt, then strain through a fine-mesh sieve into a clean bowl. Cover with plastic wrap (press it directly onto the surface to prevent a skin from forming) and chill for at least 4 hours or overnight.
Step 3: Churn the Ice Cream
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes). In the last 5 minutes, add large chunks of the chilled gooey butter cake. You want visible pieces, not crumbs.
Once churned, transfer the ice cream to a loaf pan or airtight container. Drizzle with caramel sauce if desired, then use a knife to swirl it in gently. Freeze for at least 4 hours or until firm.
No-Churn Option
No ice cream maker? No problem! Whip 2 cups of heavy cream until stiff peaks form. In a separate bowl, mix 1 (14 oz) can of sweetened condensed milk with 1 teaspoon vanilla. Gently fold the whipped cream into the condensed milk mixture until smooth. Fold in cake chunks and swirl in caramel. Freeze in a container for 6–8 hours.
Serving and Storing Tips
For the best experience, let the ice cream sit at room temperature for 5–10 minutes before scooping. This allows it to soften just enough to serve without losing its shape.
Presentation Ideas
- Serve in chilled bowls or waffle cones for a classic touch.
- Top with extra cake crumbles, a drizzle of caramel, or a sprinkle of sea salt.
- Pair with fresh berries or a dollop of whipped cream for contrast.
Storage
Store in an airtight container in the freezer for up to 2 weeks. For longer storage, press a piece of parchment paper directly onto the surface before sealing to prevent ice crystals.
Pro tip: This ice cream actually tastes better after a day or two—the flavors meld and the texture becomes even creamier.
Customization Ideas
One of the best things about this recipe is how easy it is to customize. Want to make it your own? Try these fun variations:
Chocolate Lover’s Version
Swap the yellow cake mix for chocolate and add chocolate chips to the churn. Drizzle with chocolate fudge sauce instead of caramel.
Berry Swirl Delight
Layer in a swirl of strawberry or raspberry compote during the final freeze. The tartness balances the sweetness perfectly.
Salted Caramel Dream
Use a salted caramel sauce and sprinkle flaky sea salt on top before serving. The salty-sweet combo is irresistible.
Peanut Butter Twist
Mix in ÂĽ cup peanut butter into the custard base and add crushed peanut butter cups with the cake.
Don’t be afraid to experiment—this recipe is a canvas for your creativity!
Why You’ll Want to Make This Again and Again
This gooey butter cake ice cream isn’t just a dessert—it’s an experience. It brings together the best of two worlds: the comforting, homey flavor of a classic cake and the cool, refreshing joy of ice cream. Whether you’re making it for a special occasion or just because you deserve a treat, it’s guaranteed to impress.
And the best part? It’s easier than you think. With a little planning and a few quality ingredients, you can create a dessert that tastes like it came from a fancy ice cream shop—but made with love, right in your own kitchen. So go ahead, grab that ice cream maker (or don’t!), and get ready to enjoy a scoop of pure happiness.
Frequently Asked Questions
Can I use store-bought gooey butter cake?
Yes! If you can find a good-quality store-bought version, feel free to use it. Just make sure it’s firm enough to crumble without turning to mush. Chill it first for easier handling.
How long does the ice cream take to freeze?
After churning, the ice cream needs at least 4 hours in the freezer to firm up. For best results, let it freeze overnight.
Can I make this without an ice cream maker?
Absolutely! The no-churn version uses sweetened condensed milk and whipped cream. It’s simpler and still delicious, though slightly less creamy than the custard base.
Can I freeze the cake ahead of time?
Yes! Bake and cool the cake, then wrap it tightly and freeze for up to 1 month. Thaw in the fridge before crumbling.
Is this recipe gluten-free?
Not as written, but you can make it gluten-free by using a gluten-free yellow cake mix and ensuring all other ingredients are certified gluten-free.
How many servings does this recipe make?
This recipe yields about 8–10 generous servings, depending on scoop size. It’s perfect for sharing—or not!