Print Recipe

Boston Cream Pie Ice Cream

Creamy homemade Boston cream pie ice cream with swirls of pastry cream, chocolate fudge and chunks of moist cake.
Prep Time20 mins
Total Time1 d
Course: Dessert
Cuisine: American
Keyword: Ice cream
Servings: 4 plus


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