Description
Boston Cream Pie Ice Cream is a no-churn dessert mashup that captures all the flavors of the classic cake—creamy vanilla base, rich pastry cream swirls, ribbons of smooth chocolate ganache, and buttery pound cake chunks in every scoop. No ice cream maker needed. Perfect for celebrations, family treats, or just a creative twist on a favorite dessert. Make it once, and you’ll be scooping joy all summer long!
Ingredients
Ice Cream Base:
2 cups heavy whipping cream (cold)
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
Add-Ins:
½ cup pastry cream (homemade or instant vanilla pudding)
⅓ cup chocolate ganache (see quick ganache below)
1 cup pound cake, diced into small cubes
Quick Ganache:
½ cup semi-sweet chocolate chips
¼ cup heavy cream
To make ganache: Microwave chocolate chips and cream together for 30–40 seconds. Stir until smooth and glossy. Let cool slightly before using.
Instructions
Whip the Cream:
In a large mixing bowl, beat the cold heavy cream with a hand or stand mixer until stiff peaks form (about 3–4 minutes). Set aside.Make the Base:
In a separate bowl, combine the sweetened condensed milk and vanilla extract. Gently fold in the whipped cream until smooth and fluffy.Layer the Ice Cream:
Pour half of the ice cream base into a loaf pan or freezer-safe container.
Add spoonfuls of pastry cream and ganache. Scatter half of the pound cake pieces on top.
Pour in the remaining ice cream base and repeat with the rest of the add-ins.
Gently swirl the top with a knife for a marbled effect.Freeze:
Cover the pan with plastic wrap or a lid and freeze for at least 6 hours or overnight, until firm.Serve:
Let the ice cream sit at room temperature for 5–10 minutes before scooping. Top with extra ganache or cake crumbs, if desired.
Notes
For best results, make sure your heavy cream is very cold before whipping.
You can substitute pound cake with yellow cake, sponge cake, or gluten-free options.
Let the ganache cool slightly before swirling into the base to avoid melting the ice cream mixture.
Store in an airtight container in the freezer for up to 2 weeks.
To keep texture soft and scoopable, press plastic wrap directly on the surface before sealing.
Instant pudding is a great shortcut if you’re short on time for pastry cream!