If you’ve never had Gooey Butter Cake Ice Cream, let me just say: you’re about to meet your new obsession. This isn’t just some vanilla base with crumbs stirred in—this is rich, golden gooey butter cake, frozen into a dreamy, creamy dessert that tastes like summer nights and childhood birthdays rolled into one. We’re talking about that irresistible combo of buttery cake pieces and smooth vanilla ice cream, with just enough sweetness to keep you coming back for another spoonful (or five). I first made this for a backyard barbecue, and not a single scoop survived the hour. My sister-in-law asked for the recipe, and then my neighbor. That’s how you know it’s good. And the best part? You don’t need an ice cream maker or any fancy gadgets. Just a few ingredients, a freezer, and a bit of patience. If you love easy sweet recipes, quick frozen desserts, and nostalgic, bakery-style treats, this one is right up your alley. Let’s freeze some joy, shall we?

1) Key Takeaways
2) Easy Gooey Butter Cake Ice Cream Recipe
3) Ingredients for Gooey Butter Cake Ice Cream
4) How to Make Gooey Butter Cake Ice Cream
5) Tips for Making Gooey Butter Cake Ice Cream
6) Making Gooey Butter Cake Ice Cream Ahead of Time
7) Storing Leftover Gooey Butter Cake Ice Cream
8) Try these desserts next!
9) Gooey Butter Cake Ice Cream
10) Nutrition

1) Key Takeaways

Easy sweet recipes can feel fancy with very little effort
No-churn methods give you creamy ice cream at home
Gooey butter cake takes ice cream to an indulgent new level
Just a handful of ingredients keeps this dessert simple and satisfying

2) Easy Gooey Butter Cake Ice Cream Recipe

I’ve always believed that the best desserts are the ones that taste like someone else made them for you. This Gooey Butter Cake Ice Cream? It fits that bill perfectly. Rich, sweet, and unapologetically indulgent, it somehow manages to taste both homemade and like something you’d order from a boutique creamery in a town where everyone knows how to pronounce “artisan.”

The real beauty lies in its simplicity. No churn, no heat, no stress. If you’ve got a whisk and a freezer, you’ve basically got ice cream. And if you’ve got some leftover gooey butter cake hanging around (which, let’s be honest, rarely happens), it becomes the soul of this dessert—melty, caramelized cake bites folded into creamy vanilla heaven.

We’re not chasing culinary awards here. We’re chasing cravings, lazy weekend vibes, and easy sweet recipes that require minimal thinking and deliver maximum comfort. So yes, you can have your cake and freeze it too.

3) Ingredients for Gooey Butter Cake Ice Cream

Heavy Whipping Cream: This is what gives your ice cream that luxurious, thick texture without needing an ice cream maker. Cold cream, whipped until it holds peaks, is the base of the magic.

Sweetened Condensed Milk: This stuff does double duty. It sweetens and stabilizes the ice cream, making it scoopable straight from the freezer. It’s like the glue that holds the creamy dream together.

Vanilla Extract: Use the real deal if you’ve got it. It rounds out the sweetness and makes the whole thing taste like a proper dessert instead of just a frozen treat.

Gooey Butter Cake: The star of the show. You can bake it from scratch if you’re feeling ambitious, or pick up a slab from your favorite bakery. Just make sure it’s cool before you cut it into chunks and stir it in.

4) How to Make Gooey Butter Cake Ice Cream

Step 1: Pour cold heavy cream into a large mixing bowl. Whip it until stiff peaks form. You’re looking for that cloud-like consistency—soft, yet firm enough to stand up when you lift the whisk.

Step 2: In a second bowl, mix the sweetened condensed milk with vanilla extract. Stir gently until combined. This forms the sweet base that gives the ice cream its scoopable texture.

Step 3: Fold the whipped cream into the condensed milk mixture. Be gentle here—you want to keep that fluffiness. Think of it like folding laundry made of clouds.

Step 4: Drop in the chopped gooey butter cake chunks and stir them in lightly. Don’t overdo it. You want the pieces to stay visible and intact so every bite feels like a little surprise.

Step 5: Pour the mixture into a loaf pan or a freezer-safe dish. Smooth the top, cover with plastic wrap, and freeze for at least 6 hours—or overnight if you’ve got that kind of patience.

5) Tips for Making Gooey Butter Cake Ice Cream

Let’s talk about texture. If you want that ultra-smooth finish, make sure your cream is cold before you whip it. Room-temp cream just won’t hold the air as well, and air is what makes this feel like real-deal ice cream instead of a frozen brick.

Don’t skimp on the vanilla. It might seem like a small touch, but it brings balance to all the sweet richness. A little goes a long way, especially when you’re working with a base as indulgent as gooey butter cake.

And when you fold in the cake pieces? Less is more. You want big, visible chunks—not blended crumbs. This isn’t a smoothie. This is a dessert with integrity, structure, and flavor you can sink your teeth into. Remember, we’re keeping things simple—just like the best easy sweet recipes always do.

6) Making Gooey Butter Cake Ice Cream Ahead of Time

One of the perks of no-churn ice cream is that you can make it in advance and let the freezer do the work. This recipe holds up beautifully for several days, and the flavor only deepens over time.

To prep it ahead, just whip everything together the night before. Let it freeze overnight in a covered container. By morning, you’ll have a perfectly scoopable treat ready for whenever the craving hits.

If you’re planning for a party or gathering, make two batches. Trust me. This stuff disappears fast, and no one’s ever mad about leftovers when they involve ice cream made from cake. It’s a win-win for dessert lovers and lazy cooks alike.

7) Storing Leftover Gooey Butter Cake Ice Cream

Store your ice cream in a freezer-safe container with a tight lid. Press a layer of plastic wrap directly onto the surface before sealing the container to help prevent ice crystals from forming.

It’ll stay good for up to two weeks, but let’s be honest—this stuff rarely makes it past day three. If you do have leftovers (miracle!), let the container sit out for 5 minutes before scooping to soften slightly.

And if you’re the kind of person who sneaks spoonfuls straight from the freezer, no judgment here. I’ve done the same thing in the middle of the night. That’s the beauty of easy sweet recipes: they work on your schedule.

8) Try these desserts next!

9) Gooey Butter Cake Ice Cream