Double Chocolate Ooey Gooey Butter Cake Ice Cream Paula Deen
Indulge in the ultimate dessert fusion with Paula Deen’s Double Chocolate Ooey Gooey Butter Cake Ice Cream! This decadent recipe combines the rich, fudgy layers of a gooey butter cake with the creamy perfection of homemade chocolate ice cream. Featuring a luscious blend of semi-sweet chocolate, velvety cream cheese, and mini chocolate chips, this dreamy treat offers the perfect balance of textures and flavors. What sets this recipe apart is the luxurious addition of crumbled butter cake folded into a no-churn ice cream base, creating swirls of gooey decadence in every bite. With its melt-in-your-mouth consistency and double dose of indulgent chocolate, this dessert is destined to wow at any gathering—or make your solo dessert moments unforgettable. Whether served scooped into cones or adorned with a drizzle of chocolate sauce, this chocolate lover’s dream is easy to make and impossible to resist.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1.5 cups Semi-sweet chocolate chips
- 1 cup All-purpose flour
- 2 cups Sugar
- 3 Large eggs
- 0.5 cup Cocoa powder
- 0.5 teaspoon Salt
- 8 ounces Cream cheese
- 2 cups Powdered sugar
- 2 cups Heavy whipping cream
- 2 teaspoons Vanilla extract
- 14 ounces Sweetened condensed milk
- 1 cup Mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan.
In a microwave-safe bowl, melt 1/2 cup of unsalted butter and 1 cup of semi-sweet chocolate chips in 30-second intervals, stirring until smooth.
In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1 cup of sugar, 3 tablespoons of cocoa powder, and 1/4 teaspoon of salt.
Add two eggs and the melted chocolate mixture into the dry ingredients. Stir until just combined, then pour the batter into the prepared pan.
In another bowl, beat together 8 ounces of cream cheese, 1/2 cup unsalted butter (softened), 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth. Spread this mixture over the chocolate batter in the pan.
Sprinkle with the remaining 1/2 cup of semi-sweet chocolate chips and bake for 35-40 minutes or until set but slightly gooey in the center. Let cool completely before moving to the next step.
To make the ice cream base, whip 2 cups of heavy whipping cream in a stand mixer or with a hand mixer until stiff peaks form.
In a large bowl, gently fold together the whipped cream, 14 ounces of sweetened condensed milk, 1 teaspoon of vanilla extract, and 1/4 cup of cocoa powder until well combined.
Crumble half of the cooled chocolate butter cake into the ice cream mixture and stir in 1 cup of mini chocolate chips.
Transfer the ice cream mixture to an airtight container and freeze for at least 6 hours or overnight until firm.
To serve, scoop the ice cream into bowls or cones, optionally topping with more crumbled butter cake or a drizzle of chocolate sauce.
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 30.7 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 90.0 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 134 mg | 10% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 266 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
