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Gooey butter cake ice cream sandwiches

Gooey Butter Cake Ice Cream Sandwiches

5 | 3 reviews
This is a fun spin on a St. Louis classic. This recipe makes two ultra-thin "gooey butter cakes" and uses them as the outside layers for ice cream sandwiches. What you get is a super-plush ice cream sandwich which tastes like a frozen gooey butter cake. And in the summertime, that sounds pretty perfect to me.
Prep Time 25 minutes
Cook Time 40 minutes
Chill & Churn Time 4 hours 30 minutes
Total Time 5 hours 35 minutes
Servings: 12

Equipment

Ingredients

For the butter flavored ice cream (Note: you can also use 2 pints of store bought ice cream)
  • 4 large egg yolks
  • 1/2 cup (100g) granulated sugar
  • 1 1/2 cups (360g) whole milk
  • 1 1/2 cups (360g) heavy cream
  • 1/4 cup (57g) salted butter, melted
For the yellow cake layer
  • 1/2 cup (113g) salted butter, melted
  • 2 large eggs
  • 2/3 cup (130g) whole milk greek yogurt or skyr
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (42g) dark brown sugar
  • 1 cup (140g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Diamond Crystal kosher salt
For the gooey butter layer
  • 2 large eggs
  • 1 cup (226g) cream cheese, softened
  • 3 1/2 cups (420g) powdered sugar
  • 1 teaspoon Diamond Crystal kosher salt

Instructions 

  1. First, prepare the ice cream. If you are using store bought, skip ahead to the cake batter section!
  2. In a large bowl, whisk together the 4 egg yolks and 100 grams of granulated sugar until it goes from deep yellow to pale yellow, and is about tripled in size, 2-3 minutes.
  3. In a small pot, combine 360 grams of milk and 360 grams of heavy cream. Place this over medium heat and, stirring often, bring it to 165°F. Once it has reached that temperature, spoon about 1/4 cup of the warm cream into the eggs. Mix the eggs to temper them, then add two more scoops of cream 1/4 cup at a time, whisking constantly so as not to curdle the eggs. When 3/4 of the cream has been mixed in with the eggs, pour that back into the pan and cook until it reaches 170-180°F.
  4. Pour this custard through a strainer into a heat-safe bowl. Whisk in 57 grams of melted butter to help infuse the flavor.
  5. Wrap it with cling wrap, letting the cling wrap touch the surface of the custard so a film doesn’t form. Chill this in the freezer for two hours.
  6. Make the cake layers. First, lightly grease two 9x13-inch rimmed quarter sheet pans and layer with parchment paper so that a bit is hanging over the edges.
  7. Preheat the oven to 350°F.
  8. In a large bowl, whisk together 113 grams of butter, 2 eggs, 130 grams of Greek yogurt, 100 grams of granulated sugar, and 42 grams of dark brown sugar until smooth. Add 140 grams of flour, 1/2 teaspoon of baking powder and 1/2 teaspoon of salt. Whisk until you have a thick, smooth batter.
  9. Divide the batter between the two prepared rimmed sheet pans and spread it evenly all the way to the edges. It will be a thin layer.
  10. Bake the cake layers on the same rack of the oven for 15 minutes, or until they look firm to the touch but are still very pale.
  11. During this time, make the gooey butter layer. Whisk together 2 eggs and 226 grams of cream cheese until smooth. Add 1 teaspoon of kosher salt then add 420 grams of powdered sugar a little bit at a time, mixing until smooth and glossy.
  12. When the cakes are out of the oven, pour the gooey butter layer evenly onto each cake (don’t worry if they are warm, it can and should spread to the edges!). Bake another 15-20 minutes, or until the top layer looks slightly dry, crackly, and golden around the edges.
  13. Let the cakes cool completely, then gently use a bench scraper or palette knife to loosen the cake from the edges, but keep them in their pans.
  14. Next, churn the ice cream. Strain the chilled custard to get out the hardened butter. Add this to an ice cream machine or KitchenAid ice cream attachment and mix for 20-30 minutes, or until it’s the texture of soft serve.
  15. Finally, assemble. Layer the ice cream evenly across one cake layer, leaving it in the pan. Lift out the other cake layer using the edges of the parchment paper, then gently flip it onto the ice cream, with the “gooey” layer touching the ice cream, and the cake layer facing out. Transfer this to the freezer immediately.
  16. Let these freeze for 2 hours, or up to as long as you like. Use a serrated knife to cut them into 12 square ice cream sandwiches. Enjoy immediately or store in the freezer for later!
Serving: 1 ice cream sandwichCalories: 563kcalCarbohydrates: 70gProtein: 6gFat: 29g