Creamy Sweet Corn-Ice Cream Cake – a delicious recipe with vanilla wafers, butter, water, sugar, corn, PHILADELPHIA Cream Cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.
2
Bring water and sugar to boil in medium saucepan.
3
Stir in 6 cups corn; cook 5 min.
4
Drain, reserving 3/4 cup of the cooking water.
5
Add reserved water and corn to blender; cool 5 min., then blend until smooth.
6
Strain; discard strained liquid.
7
Beat cream cheese and vanilla in large bowl with mixer until well blended.
8
Add ice cream; mix well.
9
Stir in corn puree; pour over crust.
10
Freeze 4 hours or until firm.
11
Meanwhile, cook and stir remaining uncooked corn kernels in medium skillet on high heat 10 min.
12
or until lightly browned.
13
Cool completely.
14
Run knife around edge of pan to loosen dessert; remove rim.
15
Top dessert with roasted corn just before serving.
4400
kcal
Calories
30
g
Fat
226
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 40 vanilla wafers, finely crushed (about 1-1/3 cups), 1/4 cup butter, melted, 1 qt. (4 cups) water, 1/4 cup sugar, and more.
Yes, Creamy Sweet Corn-Ice Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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