Gooey Butter Cake Ice Cream Sandwiches

Ingredients

Steps

1. 1

   First, prepare the ice cream. If you are using store-bought ice cream, skip ahead to the cake batter steps.

2. 2

   In a large bowl, whisk together the 4 egg yolks and 100 grams of granulated sugar until the mixture goes from deep yellow to pale yellow and roughly triples in size, 2-3 minutes.

3. 3

   In a small pot, combine 360 grams of milk and 360 grams of heavy cream. Set over medium heat and, stirring often, bring it to 165°F. Spoon about 1/4 cup of the warm cream into the eggs and whisk to temper, then add two more 1/4-cup additions, whisking constantly so the eggs don't curdle. Once about 3/4 of the cream has been mixed into the eggs, pour it all back into the pan and cook until it reaches 170-180°F.

4. 4

   Pour the custard through a strainer into a heat-safe bowl. Whisk in 57 grams of melted butter to infuse the flavor.

5. 5

   Cover with cling wrap pressed directly against the surface of the custard so a film doesn't form. Chill in the freezer for 2 hours.

6. 6

   Make the cake layers. Lightly grease two 9x13-inch rimmed quarter sheet pans and line them with parchment paper, letting a bit hang over the edges.

7. 7

   Preheat the oven to 350°F.

8. 8

   In a large bowl, whisk together 113 grams of melted butter, 2 eggs, 130 grams of Greek yogurt, 100 grams of granulated sugar, and 42 grams of dark brown sugar until smooth. Add 140 grams of flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt, and whisk until you have a thick, smooth batter.

9. 9

   Divide the batter between the two prepared sheet pans and spread it evenly all the way to the edges. It will be a thin layer.

10. 10

    Bake the cake layers on the same oven rack for 15 minutes, until firm to the touch but still very pale.

11. 11

    Meanwhile, make the gooey butter layer. Whisk together 2 eggs and 226 grams of cream cheese until smooth. Add 1 teaspoon kosher salt, then add 420 grams of powdered sugar a little at a time, mixing until smooth and glossy.

12. 12

    When the cakes come out of the oven, pour the gooey butter layer evenly over each one, spreading it to the edges (it's fine if the cakes are still warm). Bake another 15-20 minutes, until the top layer looks slightly dry, crackly, and golden around the edges.

13. 13

    Let the cakes cool completely, then run a bench scraper or palette knife around the edges to loosen them, leaving them in their pans.

14. 14

    Churn the ice cream. Strain the chilled custard to remove the hardened butter, then add it to an ice cream machine or KitchenAid ice cream attachment and churn for 20-30 minutes, until it has the texture of soft serve.

15. 15

    Assemble. Spread the ice cream evenly over one cake layer, leaving it in the pan. Lift the second cake layer out by the parchment edges and gently flip it onto the ice cream, gooey side down and cake side facing out. Transfer to the freezer immediately.

16. 16

    Freeze for at least 2 hours. Cut into 12 squares with a serrated knife. Enjoy right away or store in the freezer.