It’s like the best blondie you’ve ever tasted...covered in caramel sauce

Cream cheese ice cream layered with crumbles of soft vanilla cake and swirls of made-from-scratch caramel-butterscotch sauce. Growing up in Peoria, every special occasion at Jeni’s house was celebrated with a cake made by her mom. The nameless cake—thin, moist, buttery, and blanketed in powdered sugar—was rich and delicious, the sort of cloyingly sweet dessert where two bites is plenty, but you can’t help but finish the whole thing. Years later, while on a trip to St. Louis, Jeni walked into a bakery and realized the yellow cake with cream cheese and gooey butter smear indeed has a proper name, and has long been coveted from Peoria to St. Louis. Our Gooey Butter Cake ice cream is a riff on the regional specialty.

Milk, Cream, Cheesecake Base [Cream Cheese (Pasteurized Milk and Cream, Salt, Carob Bean Gum, Cheese Culture), Tapioca Syrup, Sugar, Cream, Sea Salt, Citric Acid], Sauce [Cream, Brown Sugar, Sugar, Honey, Cornstarch, Butter (Cream, Salt), Water, Sea Salt, Lemon Juice], Cane Sugar, Cake [Rice Flour, Eggs, Sugar, Brown Sugar, Butter (Cream, Salt), Tapioca Starch, Vanilla Extract, Baking Powder (Sodium Acid Pyrophosphate, Cornstarch, Sodium Bicarbonate, Monocalcium Phosphate), Sea Salt], Nonfat Milk, Tapioca Syrup, Natural Flavor.

Keep frozen.