Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Jeni’s Gooey Butter Cake Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 27 reviews

  • Author: Ezabella
  • Total Time: 40 minutes
  • Yield: 6 servings

Description

Jeni’s Gooey Butter Cake Ice Cream is a decadent frozen dessert blending the rich, buttery flavor of gooey butter cake pieces with creamy, caramel-infused ice cream. This indulgent treat features a luscious homemade caramel ice cream base studded with caramel-coated cake squares, making for an irresistible combination of textures and flavors perfect for special occasions or anytime you crave a gourmet ice cream experience.

Ingredients

Gooey Butter Cake

  • 2 large Eggs
  • 2 large Egg Yolks
  • 1/4 cup Brown Sugar
  • 1/4 cup Sugar
  • 1/4 teaspoon Salt
  • 3/4 cup Cake Flour
  • 1 1/2 Tablespoons Unsalted Butter (melted)
  • 1 1/2 teaspoons Vanilla Extract
  • 1 1/2 to 2 cups Caramel (from a jar, such as Trader Joe’s)

Ice Cream Base

  • 2 2/3 cups Whole Milk
  • 2 cups Heavy Cream
  • 3/4 cup Brown Sugar
  • 3/4 cup Sugar
  • 1/4 cup Light Corn Syrup
  • 1/2 teaspoon Salt
  • 1 Tablespoon + 2 teaspoons Cornstarch
  • 2 Tablespoons Milk (for cornstarch slurry)
  • 2 ounces Cream Cheese (very softened)

Instructions

  1. Prepare the Gooey Butter Cake Batter: Preheat your oven to 350°F (175°C). Butter or spray the bottom of a 9-inch cake pan with non-stick cooking spray, or line it with parchment paper to prevent sticking. In a large bowl, beat together 2 large eggs, 2 large egg yolks, 1/4 cup brown sugar, 1/4 cup sugar, and 1/4 teaspoon salt for 8-10 minutes until the mixture is light and fluffy. Carefully fold in 3/4 cup cake flour, then fold in 1 1/2 tablespoons melted unsalted butter and 1 1/2 teaspoons vanilla extract until just combined.
  2. Bake the Cake: Pour the batter evenly into the prepared pan and bake for 13-16 minutes, until set and lightly golden on top. Let the cake cool completely. Once cooled, cut into small squares and place them into a bowl. Toss these squares with about 3/4 cup of caramel sauce, ensuring each piece is thoroughly coated.
  3. Make the Ice Cream Base: In a medium saucepan over medium-high heat, combine 2 2/3 cups whole milk, 2 cups heavy cream, 3/4 cup brown sugar, 3/4 cup sugar, 1/4 cup light corn syrup, and 1/2 teaspoon salt. Bring the mixture to a boil and allow it to boil for 4 minutes, watching carefully to prevent spillover as the mixture can expand.
  4. Thicken the Base: While the mixture boils, stir together 1 tablespoon plus 2 teaspoons cornstarch with 2 tablespoons of milk to create a slurry. Add this slurry to the boiling mixture and continue boiling for one additional minute. Remove the saucepan from heat and whisk in 2 ounces of very softened cream cheese until smooth and fully incorporated.
  5. Chill the Ice Cream Base: Transfer the hot ice cream base into a 1-gallon Ziploc freezer bag, seal it tightly, and submerge it into an ice bath to cool quickly. Let it stand for about 30 minutes, replenishing ice as needed to chill thoroughly.
  6. Churn the Ice Cream: Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions until the ice cream becomes thick and creamy.
  7. Combine Cake with Ice Cream: Transfer half of the churned ice cream into a storage container. Layer it with half of the caramel-coated gooey butter cake squares. Repeat layering with the remaining ice cream and cake. Drizzle remaining caramel sauce (save about 1/4 cup for serving) throughout the layers to distribute the caramel flavor evenly.
  8. Freeze and Serve: Seal the container with an airtight lid and freeze for at least 4 hours to allow the flavors to meld and the ice cream to firm up. Serve scoops topped with additional caramel drizzle for extra indulgence.

Notes

  • Be attentive when boiling the ice cream base as it can expand rapidly; controlling the heat is key to avoid spills.
  • Use softened cream cheese for easier incorporation into the hot ice cream base.
  • The caramel used to coat the cake and drizzle through the ice cream adds sweetness and gooey texture, so adjust the amount according to your taste preference.
  • If you don’t have an ice cream maker, try freezing the base in a shallow pan and stirring every 30 minutes to break up ice crystals until creamy.
  • For best texture, ensure the gooey butter cake is fully cooled before adding to the ice cream to prevent melting.
  • This recipe yields approximately 6 servings and can be doubled for larger batches.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/jenis-gooey-butter-cake-ice-cream-recipe/