There are certain desserts that immediately feel nostalgic, and gooey butter cake is one of them. It is rich, buttery, unapologetically sweet, and somehow combines a soft cake base with a dense, almost creamy topping.
I wanted to recreate those same flavors in a Ninja Creami without making another overly heavy ice cream recipe.
This Gooey Butter Cake Ninja Creami starts with a creamy vanilla base made from fat-free cottage cheese, skim milk, vanilla protein powder, sugar-free pudding mix, and butter powder.
After spinning, I add frozen cubes of baked zero-sugar vanilla cake and 1 ounce of low-fat cream cheese during the Mix-In cycle. The cream cheese creates small rich, tangy pockets throughout the pint, while the cake pieces add the soft texture that makes the finished ice cream taste more like gooey butter cake.
The result is thick, creamy, buttery, and packed with real pieces of cake. It tastes much more like an actual dessert than plain vanilla protein ice cream.
Try These Next
For another rich, buttery pint, make my High Protein Butter Pecan Ninja Creami.
You may also like my High Protein Ninja Creami Oreo Ice Cream or High Protein Cherry Cheesecake Ninja Creami.
Why You'll Love This Recipe
- It combines buttery vanilla ice cream with real pieces of soft cake.
- Cottage cheese, cream cheese, and pudding mix create a thick, creamy base.
- Butter powder delivers bakery-style flavor without requiring a large amount of butter.
- The frozen cake cubes stay intact during the Mix-In cycle.
- It is an easy way to turn a boxed cake mix into a more interesting high-protein dessert.
- You can prepare the cake and Creami base ahead of time.
What Is Gooey Butter Cake?
Gooey butter cake is a St. Louis dessert traditionally made with a cake-like bottom layer and a rich, sweet topping. Many modern versions use cream cheese in the topping, creating the dense and slightly tangy texture people associate with gooey butter cake.
A traditional gooey butter cake is very different from ice cream, so this recipe is not meant to be an exact frozen copy. Instead, I pulled out the flavors and textures that make the dessert recognizable: vanilla cake, butter, cream cheese, sweetness, and a soft, dense texture.
The low-fat cream cheese gives the ice cream base more richness and a slight tang. Butter powder strengthens the buttery cake flavor, while the actual cake cubes make the finished pint feel like a dessert-inspired Creami instead of another flavored protein base.
Ingredients
You only need a few grocery-store ingredients to make this Gooey Butter Cake Ninja Creami.
Fat-Free Cottage Cheese
Cottage cheese adds protein and gives the base more body. Once it is blended completely smooth, you will not notice any curds in the finished ice cream.
Skim Milk
Skim milk provides the liquid needed to blend and freeze the base without adding much fat. It also helps keep the finished pint lighter than a traditional ice cream base.
Low-Fat Cream Cheese
The low-fat cream cheese is added as a mix-in rather than blended into the frozen base.
Cut or pinch it into small pieces before adding it to the center of the spun ice cream. This leaves little creamy pockets throughout the pint and gives the dessert more of the rich, slightly tangy flavor found in gooey butter cake.
For easier mixing, keep the cream cheese cold and divide it into small pieces before running the Mix-In cycle.
Vanilla Protein Powder
A whey and casein blend works especially well in Ninja Creami recipes because it creates a thicker, creamier texture than many whey isolates.
I use a vanilla protein powder so it supports the cake flavor without overpowering the other ingredients.
Granulated Sweetener
I use Splenda Granulated, but another cup-for-cup granulated sweetener can also work.
Sweeteners vary considerably in strength, so adjust the amount when using a product that is not designed as a direct sugar replacement.
Sugar-Free Vanilla Instant Pudding Mix
The pudding mix adds vanilla flavor while helping the base spin into a thicker, smoother consistency.
Make sure you are using instant pudding mix rather than cook-and-serve pudding.
Butter Powder
Butter powder is what separates this recipe from a basic vanilla Ninja Creami. It adds buttery flavor without adding melted butter to the frozen base.
It also works well in my High Protein Butter Pecan Ninja Creami, where the pint needs a noticeable butter flavor without becoming greasy.
Vanilla Extract
Vanilla extract rounds out the cake flavor and makes the base taste less like a plain protein shake.
Zero-Sugar Vanilla or Yellow Cake
Prepare a zero-sugar vanilla or yellow boxed cake mix according to its package directions. For this pint, you will use ½ serving of the baked cake.
Allow the cake to cool completely, cut it into small cubes, and freeze the cubes before adding them to the Creami.
You do not need to bake the entire box specifically for one pint. Leftover cake can be portioned and frozen for future Creami recipes.
Why This Recipe Works
The cottage cheese, pudding mix, and protein powder create a thick and creamy vanilla base, while the butter powder provides the buttery bakery flavor.
The cake and cream cheese are added after the pint has already been spun. This keeps them distinct instead of blending them into the base. The frozen cake cubes leave soft bites of cake throughout the pint, while the small pieces of cream cheese create richer, tangier pockets.
Together, those two mix-ins recreate the contrast between the cake layer and creamy topping of a traditional gooey butter cake.
Equipment
- Blender
- Ninja Creami machine
- Ninja Creami pint container
- Rubber spatula
- Knife and cutting board
- Baking pan for the cake
- Airtight freezer container or bag for the cake cubes
How to Make Gooey Butter Cake Ninja Creami
1. Prepare the Cake
Bake the zero-sugar vanilla or yellow cake according to the package instructions.
Allow it to cool completely before cutting ½ serving into small cubes. Spread the cubes in a single layer and freeze them until firm.
You can bake the cake in advance and keep pre-portioned cubes in the freezer for future pints.
2. Blend the Creami Base
Add the fat-free cottage cheese, skim milk, low-fat cream cheese, vanilla protein powder, granulated sweetener, sugar-free vanilla pudding mix, butter powder, and vanilla extract to a blender.
Blend for 30 to 60 seconds, or until completely smooth. Stop and scrape down the sides if any cream cheese remains stuck to the blender.
The mixture should look uniform, with no visible cottage cheese curds or pieces of cream cheese.
3. Freeze the Pint
Pour the blended mixture into a Ninja Creami pint container, staying below the maximum fill line.
Secure the lid and place the container on a level surface in the freezer. Freeze for at least 24 hours or until the base is completely solid.
4. Spin on Light Ice Cream
Remove the lid and place the frozen pint into the Ninja Creami outer bowl.
Install it according to your machine's instructions and process the pint using the Light Ice Cream setting.
5. Add the Cake and Cream Cheese
Create a well in the center of the spun ice cream.
Add ½ serving of frozen, cubed zero-sugar vanilla or yellow cake and 1 ounce of low-fat cream cheese cut into small pieces.
Run the Mix-In cycle to distribute both ingredients throughout the pint.
If a few pieces remain near the top, gently fold them into the ice cream with a spoon.
6. Add the Frozen Cake
Create a narrow well down the center of the ice cream.
Add the frozen cake cubes and run the Mix-In cycle. Avoid overfilling the center or packing the cake too tightly.
7. Serve
Remove the pint and check that the cake is evenly distributed. Fold any loose pieces into the ice cream with a spoon, then serve immediately.
Expert Tips
Keep the Cream Cheese Cold
Cold cream cheese holds its shape better during the Mix-In cycle. Softened cream cheese is more likely to smear completely into the ice cream.
Cut the Cream Cheese Into Small Pieces
Do not add the ounce of cream cheese as one large block. Divide it into small pieces so it distributes throughout the pint.
Freeze the Cake Cubes
Frozen cake holds together better during mixing and leaves more noticeable pieces in the finished ice cream.
Add Both Mix-Ins at the End
Do not blend the cake or cream cheese into the liquid base. Adding them during the Mix-In cycle creates the texture that makes this pint taste like gooey butter cake.
Freeze the Pint on a Level Surface
A level surface helps the base freeze evenly and prevents a severely sloped or uneven top.
Freeze the Cake Cubes Separately
Frozen cake holds its shape better during the Mix-In cycle. It also gives you more distinct pieces throughout the finished pint.
Keep the Cake Pieces Small
Cut the cake into small, bite-sized cubes. Large pieces may become trapped around the paddle or remain concentrated in one part of the pint.
Do Not Add Too Much Milk During the Re-Spin
Start with 1 tablespoon. Too much liquid can turn a thick pint into soft serve very quickly.
Do Not Skip the Butter Powder
The butter powder is not only there for richness. It provides the defining flavor that makes the pint taste like gooey butter cake rather than vanilla cheesecake ice cream.
Serve It Right After the Mix-In Cycle
The texture will be thickest and creamiest immediately after processing.
Does It Taste Like Cottage Cheese?
No. Once the cottage cheese is blended with the milk, cream cheese, pudding mix, protein powder, sweetener, vanilla, and butter powder, it does not taste like a bowl of cottage cheese.
The important part is blending the mixture until it is completely smooth. Any remaining curds will be more noticeable after freezing.
The cottage cheese is primarily there to create body and increase the protein. The vanilla, cream cheese, cake, and butter flavors should be what you notice in the finished pint.
Variations
Birthday Cake
Use baked funfetti cake for the mix-in and add a small amount of rainbow sprinkles after the Mix-In cycle.
Chocolate Gooey Butter Cake
Use chocolate protein powder, chocolate pudding mix, and cubes of baked chocolate cake.
Lemon Gooey Butter Cake
Add lemon zest or a small amount of lemon extract to the base and use baked lemon cake for the mix-in.
Cookies and Cream
Replace the cake cubes with crushed sandwich cookies. For a fully developed version, try my High Protein Ninja Creami Oreo Ice Cream.
Cherry Cheesecake
Add chopped cherries to the base and use graham cracker pieces instead of cake, or make my High Protein Cherry Cheesecake Ninja Creami.
Banana Cream Pie
Replace the cake cubes with crushed vanilla wafers or another pie-inspired mix-in. My Banana Cream Pie Ninja Creami is another option for a bakery-inspired frozen dessert.
Caramel Butter Cake
Drizzle sugar-free caramel sauce over the finished pint. Add it after processing rather than before freezing for the most noticeable caramel flavor.
Storage
Store the unprocessed Creami base in its covered pint container in the freezer for up to one month.
Keep the baked cake cubes in a separate airtight freezer container or freezer bag. Add them only when you are ready to process and serve the pint.
If you have leftovers after adding the cake, smooth the surface and return the covered pint to the freezer. When you are ready to finish it, process it again using the Light Ice Cream setting.
The cake pieces may break down more during a second processing cycle, but the flavor will still be good.
Do not process a partially eaten pint if the remaining surface is sharply uneven. Smooth it into a level layer before refreezing.
Frequently Asked Questions
Can I Use Low-Fat or Full-Fat Cottage Cheese?
Yes. Low-fat and full-fat cottage cheese will both work and may make the base slightly richer.
The calories and fat will change depending on the variety you use.
Why Is the Cream Cheese Added as a Mix-In?
Adding the cream cheese after spinning creates small, rich pockets throughout the ice cream. If it were blended into the base, the tangy cream cheese flavor would be more evenly distributed and less noticeable.
The distinct pieces better recreate the creamy topping found on gooey butter cake.
Can I Use Fat-Free Cream Cheese?
You can, although low-fat cream cheese generally has a smoother texture and richer flavor.
Make sure either version is softened and blended completely.
Do I Have to Use Butter Powder?
I strongly recommend it for this particular recipe. Without it, the pint will still taste good, but the flavor will lean more toward vanilla cheesecake than gooey butter cake.
A small amount of butter extract may work as a substitute, but it can taste stronger and more artificial, so start conservatively.
What Protein Powder Works Best?
I prefer a vanilla whey and casein blend. Casein adds body, while whey helps keep the mixture from becoming excessively dense.
Whey isolate can work, but the finished texture may be icier or less creamy.
Why Is My Ninja Creami Crumbly?
A crumbly first spin is common when a base is low in sugar and fat.
Add 1 tablespoon of milk and use the Re-Spin setting. The mixture will usually become smooth after one additional cycle.
Can I Use Homemade Cake?
Yes. Use any fully baked and cooled vanilla, yellow, or butter-style cake.
Cut it into small cubes and freeze the cubes before adding them to the pint.
Do I Need to Bake the Whole Box of Cake Mix?
Follow the package instructions unless you have a tested method for preparing a partial box.
Once baked, portion the extra cake and freeze it. That gives you ready-to-use mix-ins for future Creami recipes.
Can I Add the Cake Before Freezing the Base?
I would not. The cake will absorb liquid, lose its texture, and become pulverized when the frozen base is processed.
Add the cake only during the Mix-In cycle.
Can I Use Unfrozen Cake?
You can, but frozen pieces hold their shape better. Soft cake may smear into the ice cream and leave fewer distinct bites.
Can I Make This Without a Ninja Creami?
This recipe was developed around the way a Ninja Creami processes a fully frozen base. A traditional ice cream maker uses a different freezing method, so it would require a separately tested formula.
Should I Soften the Cream Cheese?
No. Keep it cold so it holds its shape during the Mix-In cycle.
Cut or pinch it into small pieces before adding it to the center of the pint.
Can I Blend the Cream Cheese Into the Base Instead?
You could, but that would change the intended texture of this recipe. The cream cheese is meant to remain a noticeable mix-in alongside the cake pieces.
You Might Also Like
- High Protein Butter Pecan Ninja Creami
- High Protein Ninja Creami Oreo Ice Cream
- High Protein Cherry Cheesecake Ninja Creami
- Banana Cream Pie Ninja Creami
Final Thoughts
This Gooey Butter Cake Ninja Creami is exactly the kind of recipe I like making with the machine. It starts with a practical high-protein base, but the cream cheese, butter powder, and frozen cake cubes make it feel like an actual dessert.
The added low-fat cream cheese was an important improvement. It gives the vanilla base more richness and brings in the slightly tangy flavor that was missing before. Using ½ serving of baked zero-sugar cake also gives the pint enough cake pieces without overwhelming the ice cream.
Make sure the cake is completely cooled, cubed, and frozen before running the Mix-In cycle. That one extra step makes a noticeable difference in the final texture.
If you make it, leave a rating and let me know which bakery-inspired Ninja Creami flavor I should try next.
Gooey Butter Cake Ninja Creami (High Protein)
Ingredients
- 150 g fat-free cottage cheese
- 120 ml skim milk
- 31 g vanilla protein powder whey and casein blend recommended
- 10 g granulated sweetener such as Splenda Granulated
- 7 g sugar-free instant vanilla pudding mix
- 6 g butter powder
- 1 tsp vanilla extract
- 28 g low-fat cream cheese chilled or slightly softened, added during Mix-In cycle
- 0.5 serving zero-sugar vanilla or yellow cake baked, cooled, cut into cubes, and fully frozen
Method
- Bake zero-sugar yellow or vanilla cake according to package instructions. Let cool completely, cut ½ serving into small bite-sized cubes, and freeze in a single layer until solid.
- Add fat-free cottage cheese, skim milk, vanilla protein powder, granulated sweetener, sugar-free instant vanilla pudding mix, butter powder, and vanilla extract into a high-speed blender.
- Blend on high for 45 to 60 seconds until completely smooth with no remaining cottage cheese curds visible.
- Pour the blended liquid into a Ninja Creami pint container, staying below the MAX FILL line. Secure the lid and freeze upright on a flat shelf for at least 24 hours.
- Remove frozen pint from freezer, lock into outer bowl assembly, and process on the Light Ice Cream setting.
- If the ice cream looks dry or crumbly after the first spin, add 1 tablespoon of skim milk to the center and run the Re-Spin cycle once.
- Dig a 1-inch wide well straight down the center of the spun ice cream. Add the low-fat cream cheese pieces and pre-frozen cake cubes into the center well, then run the Mix-In cycle once before serving.
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