Creamy Sweet Corn-Ice Cream Cake

5
(1) 0 Reviews
Prep Time
30
min.
Total Time
4
hr.
30
min.
Servings

16 servings

Explore the sweeter side of corn on the cob—and observe how this ice cream cake draws more than the usual amount of compliments!

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What You Need

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Make It

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  • Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.
  • Bring water and sugar to boil in medium saucepan. Stir in 6 cups corn; cook 5 min. Drain, reserving 3/4 cup of the cooking water. Add reserved water and corn to blender; cool 5 min., then blend until smooth. Strain; discard strained liquid.
  • Beat cream cheese and vanilla in large bowl with mixer until well blended. Add ice cream; mix well. Stir in corn puree; pour over crust. Freeze 4 hours or until firm. Meanwhile, cook and stir remaining uncooked corn kernels in medium skillet on high heat 10 min. or until lightly browned. Cool completely.
  • Run knife around edge of pan to loosen dessert; remove rim. Top dessert with roasted corn just before serving.

Size Wise

You'll know it's a special occasion when you get to enjoy a serving of this delicious dessert.

Special Extra

Garnish with 1/2 cup fresh blueberries just before serving.

How to Easily Slice the Frozen Cake

Remove the ice cream cake from freezer about 15 min. before serving to allow it to soften slightly, making it easier to slice.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 280
% Daily Value
Total fat 16g
Saturated fat 9g
Cholesterol 50mg
Sodium 160mg
Carbohydrate 32g
Dietary fiber 1g
Sugars 20g
Protein 5g
   
Vitamin A 10 %DV
Vitamin C 8 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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