GOOEY BUTTER CAKE ICE CREAM

Ingredients

For the Custard Base

  • 3 cups / 720 ml heavy cream

  • 1 cup / 240 ml whole milk

  • ¾ cup / 150 g granulated sugar

  • 4 large egg yolks

  • 2 tbsp / 30 ml vanilla extract

  • 1 pinch / 0.5 g fine salt

For the Cake Base

  • 1 box / 15.25 oz / 432 g yellow cake mix

  • 8 tbsp / 113 g salted butter, melted

  • 1 egg

For the Cream Cheese Layer

  • 1 lb / 454 g powdered sugar

  • 8 oz / 227 g cream cheese, softened

  • 2 eggs

  • 1 tsp / 5 ml vanilla extract

Additional Notes

  • Cake Piece Size: Cut the cake pieces into smaller bits because it just feels nicer to have those smaller pockets of cake distributed through every bite.

Method

  1. Make the Cake: Preheat your oven to 350°F / 175°C and grease a 9x13-inch (23x33 cm) baking pan. Combine the yellow cake mix, melted butter, and egg until a dough forms, then press it evenly into the bottom of the pan. In a stand mixer, combine the powdered sugar, softened cream cheese, eggs, and vanilla extract until smooth. Pour over the cake base and bake for about 40 minutes until golden and set. Let cool completely.

  2. Prep the Mix-In: Cut about 2 cups / 240 g of the baked cake into bite-sized pieces and freeze until firm. Store the rest of the cake separately.

  3. Heat the Base: Combine the heavy cream, whole milk, granulated sugar, and salt in a heavy-bottomed saucepan over medium heat. Stir until the sugar dissolves and the mixture is hot but not boiling. Reduce heat to low.

  4. Temper the Eggs: Whisk the egg yolks in a separate bowl. Slowly ladle about ½ cup / 120 ml of the hot cream into the yolks while whisking constantly. Pour the tempered egg mixture back into the saucepan.

  5. Cook the Custard: Cook over medium-low heat, stirring constantly, for 5–7 minutes until the custard thickens and coats the back of a spoon. Do not boil. Remove from heat and stir in the vanilla extract.

  6. Strain & Chill: Pour the custard through a fine-mesh strainer into a clean bowl. Cover and refrigerate for at least 4 hours or overnight until completely cold.

  7. Churn: Pour the cold custard into your ice cream machine and churn according to the manufacturer’s instructions. In the last 1–2 minutes of churning, drop in the frozen cake pieces.

  8. Freeze: Transfer to an airtight container, press plastic wrap directly onto the surface, and freeze for 2–3 hours until firm before scooping.