Caramel Gooey Butter Cake Ice Cream
User Reviews
5.0
9 reviews
Excellent
Caramel Gooey Butter Cake Ice Cream
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Caramel Gooey Butter Cake Ice Cream. Creamy homemade vanilla ice cream with chunks of homemade butter cake and swirls of decadent sweet caramel.
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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
Ice Cream:
- 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 ounces cream cheese (very softened)
- 1 1/2 to 2 cups caramel (from a jar...I use Trader Joe's)
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Instructions
- Preheat oven to 350 degrees. Butter the bottom of or spray the bottom of 9-inch cake pan with non-stick cooking spray. You can also use parchment paper.
- In a large bowl, beat the eggs, egg yolks, brown sugar, sugar, and salt for 8-10 minutes until light and fluffy. Fold in the flour. Fold in the melted butter and vanilla.
- Pour into pan and bake for 13-16 minutes. Let cool. Cut into small squares and place in a bowl. Toss with 3/4 cup of caramel until completey coated.
Ice Cream:
- Cook the milk, cream, brown sugar, sugar, and corn syrup in a medium saucepan over medium-high heat. Bring to a boil and boil for 4 minutes. Watch carefully as it may expand and spillover.
- While it is boiling, add cornstarch and 2 Tablespoons of milk in a bowl and stir together. Add to mixture and allow to boil for one minute longer. Remove from heat. Add cream cheese and use a WHISK to incorporate it.
- Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag into an ICE BATH. Let stand for about 30 minutes, adding more ice if necessary.
- Pour the ice cream base into the ice cream maker and turn on the machine. Continue to churn until ice cream is thick and creamy.
- Pack the ice cream into a storage container, layering it with the caramel gooey butter cake. Drizzle remaining 3/4 cup of caramel throughout the ice cream (I like to set aside 1/4 cup of caramel to drizzle on right before serving). Seal with an airtight lid and freeze for at least 4 hours. Serve with extra caramel.
Equipments used:
Notes
- Recipe adapted from Jeni's Ice Cream Cookbook. Reduced the cream cheese, added more heavy cream, added more caramel to the cake and ice cream.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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