{Milk Bar Mondays} Sweet Corn Cereal Milk Ice Cream Pie

{Milk Bar Mondays} Sweet Corn Cereal Milk Ice Cream Pie requires roughly 45 minutes from start to finish. For $1.92 per serving, you get a dessert that serves 10. One serving contains 719 calories, 7g of protein, and 21g of fat. This recipe from The Baker Chick has 15 fans. It is a good option if you're following a lacto ovo vegetarian diet. It is perfect for Summer. If you have brown sugar, heavy cream, granulated sugar, and a few other ingredients on hand, you can make it. With a spoonacular score of 82%, this dish is excellent. Similar recipes are Milk Bar Mondays* Carrot Cake Truffles, Cereal Milk Ice Cream, and Cereal & Milk Ice Cream Sandwiches.

Servings: 10

 

Ingredients:

3 3/4 cups cold whole milk30g (2 tbsp) light brown sugar

225g Corn Cookies (about 3 cookies)

100g (2 3/4 cups) Cap'n Crunch

Sweet Corn Cereal Milk

1/2 tsp corn starch

1 large egg

12g (2 tbsp) freeze-dried corn powder

12g (1 tbsp) granulated sugar

1 cup heavy cream

1/2 tsp kosher salt

25g (1 1/2 tbsp) light brown sugar

1/4 cup sour cream

25g (2 tbsp) unsalted butter, melted

Equipment:

food processor

sauce pan

spatula

bowl

whisk

sieve

Cooking instruction summary:

Put the cookies into the food processor and pulse it until the texture resembles bright yellow sand.Transfer the ground cookies to a bowl and add in the butter. Using your hands, crumble the mixture between your fingers until it forms a ball. If it doesn't, add another tablespoon of butter. Press it firmly into your pie plate.Using a rubber spatula, scrape the “ice cream” filling into the prepared crust. Freeze for at least 3 hours poor to slicing. Before serving, allow the slices to thaw for about 10-15 minutes. Top with seasonal fruit/berries.Grind the Cap’n Crunch to a powder in a food processor.In a large saucepan, combine the powered Cap’n Crunch, sugars, corn powder, cornstarch, and salt. Whisk in the cereal milk and egg in a slow and steady stream, whisking until smooth.Heat the mixture over medium-low heat, whisking slowly but consistently until the mixture has thickened (about 3 to 5 minutes). Scrape the mixture into a small bowl and refrigerate for 1 hour. (You don't want it to be too cold.)In a medium bowl combine the cream and sour cream and using electric beater- (ideally that has been chilled for a few minutes along with the bowl,) whip to soft peaks. Don't overwhip! Whisk in the thick corn mixture for about 30 to 45 seconds until fully combined and slightly runny. At this point it’s ready to be poured into the pie crust.Crush the cereal to the texture of coarse sand or gravel with your hands.Combine the cereal and milk in a large pitcher or bowl and stir vigorously. Let sit at room temperature for 20 minutes.Strain the mixture through a fine-mesh sieve into a small bowl. Press the milk out of the cereal with the back of a spoon or your hand.Whisk in the sugar and salt into the milk mixture.

 

Step by step:


1. Put the cookies into the food processor and pulse it until the texture resembles bright yellow sand.

2. Transfer the ground cookies to a bowl and add in the butter. Using your hands, crumble the mixture between your fingers until it forms a ball. If it doesn't, add another tablespoon of butter. Press it firmly into your pie plate.Using a rubber spatula, scrape the “ice cream” filling into the prepared crust. Freeze for at least 3 hours poor to slicing. Before serving, allow the slices to thaw for about 10-15 minutes. Top with seasonal fruit/berries.Grind the Cap’n Crunch to a powder in a food processor.In a large saucepan, combine the powered Cap’n Crunch, sugars, corn powder, cornstarch, and salt.

3. Whisk in the cereal milk and egg in a slow and steady stream, whisking until smooth.

4. Heat the mixture over medium-low heat, whisking slowly but consistently until the mixture has thickened (about 3 to 5 minutes). Scrape the mixture into a small bowl and refrigerate for 1 hour. (You don't want it to be too cold.)In a medium bowl combine the cream and sour cream and using electric beater- (ideally that has been chilled for a few minutes along with the bowl,) whip to soft peaks. Don't overwhip!

5. Whisk in the thick corn mixture for about 30 to 45 seconds until fully combined and slightly runny. At this point it’s ready to be poured into the pie crust.Crush the cereal to the texture of coarse sand or gravel with your hands.

6. Combine the cereal and milk in a large pitcher or bowl and stir vigorously.

7. Let sit at room temperature for 20 minutes.Strain the mixture through a fine-mesh sieve into a small bowl. Press the milk out of the cereal with the back of a spoon or your hand.

8. Whisk in the sugar and salt into the milk mixture.


Nutrition Information:

Quickview
720k Calories
7g Protein
20g Total Fat
103g Carbs
26% Health Score
Limit These
Calories
720k
36%

Fat
20g
32%

  Saturated Fat
11g
73%

Carbohydrates
103g
35%

  Sugar
48g
54%

Cholesterol
60mg
20%

Sodium
928mg
40%

Get Enough Of These
Protein
7g
14%

Folate
1083µg
271%

Vitamin B1
1mg
100%

Vitamin B2
1mg
90%

Vitamin B3
17mg
88%

Vitamin B6
1mg
86%

Zinc
11mg
76%

Iron
10mg
60%

Vitamin C
42mg
51%

Vitamin B12
1µg
27%

Vitamin A
984IU
20%

Fiber
4g
17%

Manganese
0.21mg
10%

Vitamin D
1µg
9%

Potassium
294mg
8%

Phosphorus
83mg
8%

Copper
0.15mg
7%

Selenium
5µg
7%

Vitamin E
1mg
7%

Magnesium
25mg
6%

Vitamin K
6µg
6%

Calcium
36mg
4%

Vitamin B5
0.3mg
3%

covered percent of daily need
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