This ooey gooey butter cake ice cream comes from the Ample Hills Creamery in Brooklyn, New York. One taste is all you need to get hooked!
Those of you who have read my blog for a while know that I am an ice cream fanatic. I don’t care what the whether is like outside. It can be 100 degrees or 7 below zero. No matter what the temperature or precipitation looks like, I will always want ice cream.
I’ve been known to hunt down some ice cream during a massive downpour. I will eat ice cream when it’s below zero or with a wicked wind chill. Ice cream just makes me happy and soothes my soul.
When I tried this ice cream in Brooklyn last summer, I am pretty sure time stopped. My heart skipped a beat, and I was in ice cream heaven. This ooey gooey ice cream had me at first bite, and I couldn’t stop thinking about it since.
Thankfully, I was gifted the cookbook for the holidays and could recreate it at home. I made the ooey gooey butter cake in the morning and then tackled the ice cream base in the afternoon. The next day, I churned the ice cream and froze it.
While the cake itself is AMAZING, adding it to the ice cream takes it up another notch. It’s like cake and ice cream, except mixed into one mind-blowing dessert. Each bite contains a big chunk of cake and some smooth and creamy ice cream. What’s not to love here?
Now that I have the cookbook, I am excited to tackle more of this creamery’s recipes!
Ooey gooey butter cake ice cream
Ingredients
- 3/4 cup organic cane sugar can substitute with granulated sugar
- 1/2 cup skim milk powder
- 1 and 2/3 cups whole milk
- 1 and 2/3 cups heavy cream
- 3 egg yolks
- 4 ounces (1/2 package) cream cheese, softened
- 1/2 recipe ooey gooey butter cake*
Instructions
- Get a large bowl and fill it with ice. Set aside.
- In a large saucepan, mix together the sugar, milk powder, and milk. Whisk until the milk powder dissolves. Then add the cream and mix well.
- Place the egg yolks in a small bowl and set aside.
- Place the cream cheese into a bowl set over the ice bath. Put a fine mesh sieve on top of the bowl with the cream cheese and set aside.
- Turn the stove to medium and clip a candy thermometer to the side. Stir the mixture until it reaches 110 degrees F (45 degrees C).
- Take the saucepan off the stove (but do not turn it off). Pour about 1/2 cup of the milk mixture into the small bowl with the egg yolks. Keep whisking so the eggs don't scramble. Then pour the egg yolks back into the sauce pan and keep stirring.
- Keep heating the mixture until it reaches 165 degrees F (75 degrees C). This will take about 5-10 minutes.
- Pour the mixture into the fine mesh sieve so the liquid goes on top of the cream cheese. Whisk the ice cream mixture well so there are no bits of cream cheese left.
- Allow the ice cream mixture to cool in the ice bath before transferring to the refrigerator to cool completely, at least another 1-2 hours.
- Once the ice cream mixture has completely cooled, churn in an ice cream machine according to the manufacturer's directions.
- Transfer a few scoops of the ice cream into a freezer-safe container, add some chunks of ooey gooey butter cake and repeat. Freeze for 8-12 hours before serving.