Each summer here at Taracooks.com, I have created a new ice cream recipe to share. This year I wanted to create something uniquely Southern, something rich and creamy, something with chunks of ooey gooey goodness.  So I’ve taken one of the all time Southern classics – Gooey Butter Cake and married it with a simple no cook ice cream recipe to create the ultimate Southern summertime treat – Gooey Butter Cake Ice Cream.  I originally intended to enter this recipe in the recent local county fair but decided to wait until next year. My son reminded me that I had promised to post the recipe after the fair and I am a woman of my word.

The first step is to make the Gooey Butter Cake ahead of time.  Here’s how I make mine:

• 1 butter recipe cake mix
• 1 stick melted butter
• 1 egg

Mix the cake mix, melted butter, and egg together in a large mixing bowl until well blended.  Spread the mixture over the bottom of a 9×13 glass baking dish then set dish aside while mixing the gooey layer  For the gooey layer:

• 1 8oz package cream cheese softened
• 1 stick real butter softened
• 3 eggs
• 1 Tablespoon vanilla
• 1 pound box powdered sugar

Cream the butter and cream cheese on low speed with a mixer.  Add the eggs one at a time and blend well after each addition.  Add the vanilla and blend well. Slowly add the powdered sugar and beat a couple of minutes on medium speed.  Pour mixture over unbaked crust mixture.  Place dish in a preheated 350 degree oven and bake for 30-35 minutes or until top is golden brown.  Remove dish from oven and let cool for an hour.  Then cut the butter cake into 1/2 inch squares, cover dish with plastic wrap,  and place dish in freezer for 4 hours, or overnight, or until the ice cream is almost frozen.

For the ice cream:

• 2 cans sweetened condensed milk – chilled
• 1 quart half and half
• 1 quart heavy whipping cream
• 10 pound bag frozen ice chips for freezing ice cream
• rock salt for freezing ice cream

Place the condensed milk in a large bowl.  Add the half and half and mix with a whisk until blended.  Pour mixture into ice cream maker canister.  Add the whipping cream.  Add the paddle to the canister and place the top on.  Follow manufacturer’s instructions for adding the ice, rock salt, and for  freezing ice cream.  While ice cream is freezing, remove Gooey Butter Cake from freezer and separate the cut frozen squares.  When ice cream is almost completely frozen (after 25-30 minutes in my freezer), stop the freezer, remove the lid but not the paddle and add the Gooey Butter Cake squares.  Turn the paddle a few times by hand to mix the squares into the ice cream.  Replace the lid and let the ice cream continue turning and freezing until motor stops.  Ice cream can be served right away or poured into a large container, covered, and placed in the freezer for later consumption.  If all of the ice cream is placed in the freezer to be used later, I like to fluff it a couple of times by stirring it with a large spoon before it completely freezes hard.

I have made this ice cream 3 times already. I have tried it on a few test subjects and their reaction to the taste of this ice cream was far more rewarding than any blue ribbon it might have one at the fair.  This recipe is certain winner in the hearts of my family for sure.

Share on Facebook

Tags: gooey butter cake, ice cream