No Churn Strawberry Gooey Cake Ice Cream

Looking for a dessert that screams summer and delivers on sweetness, texture, and nostalgia? This No Churn Strawberry Gooey Cake Ice Cream is the perfect frozen treat. It combines rich cream, real strawberries, and chunks of soft, gooey strawberry cake to create a dessert that feels like a celebration in every bite. Even better? No ice cream maker required!

Why You’ll Love This Recipe

• No ice cream maker needed

• Uses real strawberries and vanilla bean paste for amazing flavor

• Gooey cake chunks make every bite irresistible

• Simple, sweet, and unforgettable

Ingredients

🍓 Strawberry Gooey Cake:

• 1/2 box strawberry cake mix

• 2 eggs

• 1/2 stick butter (melted)

• 2 cups powdered sugar

• 1/2 block cream cheese (softened)

🧁 Ice Cream Base:

• 1/4 stick brown butter (cooled)

• 1/2 cup crushed dehydrated strawberries

• 1/2 tbsp vanilla bean paste

• 1 cup cold heavy cream

• 4 pinches salt

Instructions

1. Make the Strawberry Gooey Cake:

1. Preheat oven to 350°F (175°C).

2. In a bowl, mix together cake mix, eggs, and melted butter until well combined.

3. In another bowl, blend powdered sugar with softened cream cheese until smooth.

4. Spread the cake batter into a greased 8x8 pan. Dollop the cream cheese mixture on top and swirl gently.

5. Bake for 25–30 minutes until edges are set but center is still gooey.

6. Let cool completely, then chop into small chunks.

2. Prepare the Ice Cream Base:

1. In a mixing bowl, combine cooled brown butter, crushed strawberries, vanilla bean paste, and salt.

2. Slowly whisk in the cold heavy cream.

3. Whip mixture until soft peaks form.

3. Assemble the Ice Cream:

1. Gently fold gooey cake chunks into the whipped ice cream base.

2. Pour mixture into a loaf pan or freezer-safe container.

3. Smooth the top, cover, and freeze for at least 6 hours (preferably overnight).

Tips & Variations

• Shortcut: Use store-bought strawberry cake for faster prep.

• Flavor boost: Add a tablespoon of strawberry jam to the base for more fruity punch.

• Storage: Keep covered in the freezer for up to 2 weeks.

FAQ

Can I use fresh strawberries instead of dehydrated?
Dehydrated strawberries give a stronger flavor without adding water, but you can use freeze-dried or roast fresh strawberries for more intensity.

Why brown butter?
It adds nutty, rich flavor that balances the sweetness perfectly.

How do I know when the cake is done?
The edges should be set, but the center should jiggle slightly—it will firm up as it cools.

This No Churn Strawberry Gooey Cake Ice Cream is a show-stopping, scoop-worthy dessert that’s as fun to make as it is to eat. Whether you're serving it at a summer BBQ or enjoying a solo midnight snack, this is one recipe you'll come back to again and again.

#StrawberryIceCream #NoChurnIceCream #GooeyCake #SummerDesserts #HomemadeIceCream

🍓 No Churn Strawberry Gooey Cake Ice Cream

Prep Time: 20 min | Freeze Time: 6+ hrs | Servings: 2-3

Ingredients:

Strawberry Gooey Cake:

• 1/2 box strawberry cake mix
• 2 eggs
• 1/2 stick butter (melted)
• 2 cups powdered sugar
• 1/2 block cream cheese (softened)

Ice Cream Base:

• 1/4 stick brown butter (cooled)
• 1/2 cup crushed dehydrated strawberries
• 1/2 tbsp vanilla bean paste
• 1 cup cold heavy cream
• 4 pinches salt

Instructions:

1. Make the Gooey Cake:
   Preheat oven to 350°F. Mix cake mix, eggs, and butter. In another bowl, mix powdered sugar and cream cheese. Layer in a greased pan, swirl, bake 25–30 min. Cool & cube.
2. Make the Ice Cream Base:
   Mix brown butter, strawberries, vanilla, and salt. Whip in cold heavy cream until soft peaks form.
3. Assemble:
   Fold cake chunks into ice cream base. Pour into loaf pan. Freeze at least 6 hours or overnight.

Tips:

• Use freeze-dried strawberries for bold flavor.
• Brown butter adds a nutty, rich taste!
• Store in freezer for up to 2 weeks.

#StrawberryIceCream #NoChurn #SummerDessert