Cream cheese ice cream layered with vanilla cake crumbles and a homemade caramel-butterscotch sauce.
If you’ve ever had the St. Louis staple, Gooey Butter Cake, then you know what you’re in for with this pint. Rich and delicious, it’s a thin and buttery cake that’s finished off with a layer of powdered sugar. In a tribute to the treat, this pint recreates the same buttery goodness, swirling soft crumbles of cake and caramel-butterscotch sauce into cream cheese ice cream for a frozen dessert that is best described as decadent.
Founded in 2002, Jeni Britton Bauer set out to craft artisan ice cream using whole ingredients and dairy from grass-pastured cows, sparking a movement in frozen desserts more than a decade before it would become a top food trend.