Gooey Butter Cake Ice Cream

This recipe involves making a batch of Gooey Butter Cake squares ahead of time and freezing them before making the ice cream.

The recipe yields approximately 1 gallon of ice cream.

For the Gooey Butter Cake crust:
Mix the cake mix, melted butter, and 1 egg together in a large mixing bowl until well blended. Spread and press the mixture over the bottom of a 9×13 glass baking dish then set dish aside while mixing the gooey layer.

For the Gooey Butter Cake filling:
Cream together the other stick of butter and the cream cheese on low speed with a mixer. Add the 3 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 the mixture over the unbaked crust mixture.

Place dish in a preheated 350 degree F 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. Gooey Butter Cake squares should be frozen before making the homemade ice cream.

For the 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. Place the ice cream freezer paddle into the canister and place the canister lid on top of the cansiter. Follow manufacturer’s instructions for adding the ice, rock salt, and for freezing the 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.