Creamy homemade Boston cream pie ice cream with swirls of pastry cream, chocolate fudge and chunks of moist cake.

Boston Cream Pie Ice Cream Recipe from @bakedbyrachel

I have a love/hate relationship with good series. You get so into them that you want to keep reading one right after another. Even to the point of re-reading books for a refresher later on. And of course, watching the movies… because those are always likely these days.

That’s me right now with Divergent. I reread Insurgent (because I absolutely needed a refresher) before moving forward with Allegiant. Then the Divergent dvd arrived… and I watched it twice in two days because it’s that good. How could I not? And I flew through the Four series (which btw if you haven’t read it yet and you loved the Divergent series… you’ll love it! Or at least I did). Now I’m in a post series sadness. I want more. Why didn’t she write more?! It should’ve been longer books and a longer series. Maybe like Harry Potter. Hey, a girl can dream, right? I’m sure all fans would’ve agreed with that though – more would’ve been amazing.

Boston Cream Pie Ice Cream Recipe from @bakedbyrachel

Another something that I would’ve loved more of… this ice cream. It disappeared SO fast. That’s always a good thing though. A sure sign something is amazing. And that means you absolutely have to make it. So be sure to add this fun ice cream recipe to your plans soon!

A classic dessert reinvented into a fun frozen treat. Creamy vanilla ice cream with swirls of homemade pastry cream, rich chocolate fudge sauce and chunks of moist yellow cake. If you love Boston cream pie and ice cream, then you’ll definitely love this Boston cream pie ice cream! A perfect dessert for any time of the year!

Boston Cream Pie Ice Cream Recipe from @bakedbyrachel

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Boston Cream Pie Ice Cream

Prep Time: 20 minutes
Total Time: 1 day
Yield: 4 plus
Creamy homemade Boston cream pie ice cream with swirls of pastry cream, chocolate fudge and chunks of moist cake.


Ice cream base:

  • 1 1/2 C whole milk
  • 1 1/2 C heavy cream
  • 3/4 C granulated sugar
  • Pinch salt
  • 1 1/2 tsp vanilla extract
  • 5 egg yolks

Pastry cream:

  • 1/2 C milk
  • 2 Tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 2 egg yolks
  • 1 Tbsp flour
  • 1 Tbsp butter
  • Pinch salt
  • 3/4 C yellow cake cubes
  • Chocolate fudge sauce


  • In a medium bowl, add 1 cup heavy cream. Place a mesh strainer on top and set aside.
  • In a medium saucepan over medium heat, combine whole milk, remaining 1/2 cup heavy cream with sugar and salt. Stir to dissolve sugar. Whisk egg yolks in a small bowl. When mixer begins to steam, slowly drizzle 1 cup hot milk mixture into egg yolks, while continuously whisking. Pour mixture into saucepan, continue to stir and cook until mixture coats the back of a spatula or wooden spoon. Pour through mesh strainer into reserved heavy cream. Chill over an ice bath. Cover and chill thoroughly in the refrigerator, roughly 4-6 hours or overnight.
  • Meanwhile, prepare desired yellow cake. Allow to cool and set aside until ready to proceed.
  • Prepare pastry cream: in a medium saucepan over medium heat, combine milk and 1 tablespoon of sugar. Stir to dissolve sugar. Mix in flour, slat and vanilla, stirring to combine. Bring to a low boil. In a small bowl, whisk together egg yolks and remaining 1 tablespoon of sugar. Slowly add warm liquid to yolks, continuously whisking. Return mixture to saucepan, cooking for 1 minute. Remove from heat, add butter, stirring until all ingredients are incorporated and smooth. Press a sheet of plastic wrap to the top of the pastry cream, pressing down gently, removing any air bubbles. This will prevent a skin from forming. Set aside to cool.
  • Cut cake into 1 inch cubes. Place in a single layer on a baking sheet. Transfer to the freezer for 30 minutes.
  • Churn ice cream according to manufacturer's directions.
  • While ice cream churns, warm chocolate sauce to a liquid consistency then allow to cool.
  • Create a bottom layer of ice cream in your desired freezer safe container. Alternate with layers of cake pieces, pastry cream and chocolate fudge sauce. End with a layer of ice cream. Do not stir. Cover and freezer until solid.


Recipe serves roughly 4-6, yields 1 quart.
An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Ice cream