Welcome to another Milk Bar Monday! Today I am the host.
I chose the sweet corn cereal milk ice cream pie for a multitude of reasons.
- It is HOT out there and we all need a little something sweet to help us cool off, so why not have some ice cream.
- I am an Indiana girl and our major claim to fame is corn. We have some fabulous corn that grows there during the summer. So when I saw this recipe it just screamed “Indiana Summer” and I couldn’t pass it up.
- It uses cereal milk!
- Finally – you can top it with one of your favorite seasonal fruits! What pie is complete without a little fruit topping?
This recipe isn’t is as hard as it seems. Some of our past Milk Bar Mondays have had crazy steps and ingredients, but this one is pretty tame in comparison. The only thing I had to find was freeze-dried corn. I got mine on Amazon but I think you can also find it at Whole Foods and other health food stores.
You start by making the corn cookies, which are surprisingly corny and sweet but not as strange as they seem. They will be a new favorite in this Indiana household.
Then you start your “ice cream” base by making some of the famous cereal milk. I think this is our first recipe that uses it, but it was worth the wait. It’s a sweetened milk full of delicious cereal flavor. For this recipe we made Cap’n Crunch cereal milk but the recipe is pretty much the same for which ever cereal you decided to use.
While your cereal milk is soaking you take the delicious corn cookies and make the pie crust! Yes, we are getting to be all sorts of corny for this recipe.
Once your cereal milk is ready to go you make a corn pudding sort of mixture, let it cool, then fold it with some whipped heavy cream and sour cream. Pour it all into your pie crust and let it freeze for a few hours.
I topped my finished pie with some pureed peaches for an extra kick of summer flavor. But they great thing is summer has so many wonderful fruits to offer that you can’t go wrong with anything you chose. A few that I want to try are strawberries, blueberries, and cherries.
See? Not too crazy for a Milk Bar Monday.
And 2 super bonuses when your pie is done – there are extra cookies & extra cereal milk! I recommend using the cereal milk in your coffee..mmm…
So what are you waiting for, check out the recipe below and celebrate the fourth with a super summery ice cream pie!
Sweet Corn Cereal Milk Ice Cream Pie
- 225 g Corn Cookies – about 3 cookies -(recipe follows)
- 25 g melted butter – 2 tbsp – (I ended up needing about 3 tbsp)
- 1 recipe Sweet Corn Cereal Milk Ice Cream Filling (recipe follows)
- Optional – garnish with local summer fruits or fruit purees
- Put the corn cookies in a food processor and pulse it on and off until the cookies are crumbled into a sandy like powder. (You can also use your hands to grind up the cookies if you don’t have a processor available to you.)
- In a bowl knead the butter and cookie sand until it forms a ball. If it is not moist enough to do this, add more melted butter (by the tbsp).
- Using your fingers and hands press the corn cookie butter mixture into your pie plate. Cover and keep in the fridge until the ice cream mixture is ready.
- Use a spatula to scrape the cereal milk ice cream filling into the pie crust and spread it evenly over the crust. Tap the pie on the counter to even it out and place in the freezer for a minimum of 3 hours. Slice and serve once ready. Wrap any remaining pie in plastic wrap and keep in the freezer for up to 2 weeks.
- 225 g butter at room temperature (16 tbsp or 2 sticks)
- 300 g granulated sugar (1 1/2 cups)
- 1 egg
- 225 g flour (1 1/3 cups)
- 45 g corn flour* (1/4 cup)
- 65 g freeze-dried corn powder (1/4 cup)
- 3 g baking powder (3/4 tsp)
- 1.5 g baking soda (1/4 tsp)
- 6 g salt (1 1/2 tsp)
- Combine the butter and sugar in your stand mixer with the paddle attachment on high for 2-3 minutes. Scrape down the bowl and add the egg. Mix on high for 7-8 minutes or until the mixture is completely creamy and fluffy.
- Reduce the mixer speed and add the flour, corn flour, freeze dried corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together but no longer than 1 minute. Scrape down the bowl.
- Using a 1/3 cup measuring cup scoop the dough onto parchment or silpat lined baking sheets and place 4 inches apart. Pat down the domes and keep in the fridge for a minimum of 1 hour.
- Once the dough has chilled preheat the oven to 350 degrees F. Once preheated bake the cookies for 18-20 minutes or until faintly brown around the edges.
- Cool the cookies completely then store in an airtight bag for 5 days (or until needed).
Sweet Corn Cereal Milk Ice Cream Filling
- 15 grams Cap’n Crunch (1/4 cup)
- 25 g light brown sugar (1 1/2 tbsp packed)
- 12 g sugar (1 tbsp)
- 12 g freeze-dried corn powder (2 tbsp)
- 2 g cornstarch (1/2 tsp)
- 1 g salt (1/4 tsp)
- 1/3 recipe Sweet Corn Cereal Milk (3/4 cup) – Recipe Follows
- 1 egg
- 210 g heavy cream (1 cup)
- 70 g sour cream (1/4 cup)
- Grind the Cap’n Crunch to a powder in food processor. Transfer the cereal powder to a large saucepan and add both sugars, corn powder, cornstarch and salt.
- In a separate bowl whisk together the cereal milk and egg until 1 uniform mixture.
- Slowly pour the cereal milk egg mix into the saucepan while continuously whisking everything together. Once it is all one homogeneous mixture turn the heat the medium low and whisk until it starts to bubble and thicken. It is done when it is about the consistency of pudding.
- Transfer the pudding like corn mixture into a bowl and let cool in the fridge for 1 hour, or until chilled. Don’t let it firm up completely though.
- In your stand mixture combine the heavy cream and sour cream. Whip with the whisk attachment until soft peaks form. Don’t over whip!
- Carefully fold in the corn pudding mixture and then pour into your pie shell (or popsicle molds) and let set up in the freezer until you are ready to eat it.
Sweet Corn Cereal Milk
- 2 1/2 cups Cap’n Crunch, slightly ground with your hands
- 3 3/4 cup milk
- 2 tbsp brown sugar
- 1 tsp salt
- Combine the slightly ground cereal and the milk. Let the milk steep for 30 minutes. Strain the mushy cereal being careful to not push it through the sieve.
- In the new cereal milk whisk the salt and sugar until fully combined. Pour into