Creamy Sweet Corn-Ice Cream Cake

Name: Creamy Sweet Corn-Ice Cream Cake
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 16
Cuisine: Global
Ingredients: 59 milliliters butter, melted; 2 liters ears corn on the cob, kernels removed (about , divided; 227 grams pkg. PHILADELPHIA Cream Cheese, softened; 59 milliliters sugar; 2 teaspoons vanilla; 1 liters vanilla ice cream, softened; 237 milliliters 40 vanilla wafers, finely crushed (about; 946 milliliters qt. water

One portion of this dish contains roughly 5g of protein, 15g of fat, and a total of 276 calories. This recipe serves 16. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 4 hours and 30 minutes. A mixture of vanillan ice cream, qt. water, philadelphia cream cheese, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.

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Butter

Wafer

Equipment you will use

Springform Pan

Bring water and sugar to boil in medium saucepan. Stir in 6 cups corn; cook 5 min.

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Sugar

Water

Corn

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Sauce Pan

Drain, reserving 3/4 cup of the cooking water.

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Water

Add reserved water and corn to blender; cool 5 min., then blend until smooth. Strain; discard strained liquid.

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Water

Corn

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Blender

Beat cream cheese and vanilla in large bowl with mixer until well blended.

Ingredients you will need

Cream Cheese

Vanilla

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Blender

Bowl

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.

Ingredients you will need

Corn

Ice Cream