Creamy Sweet Corn-Ice Cream Cake

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  • 30 min prep
  • 4 hr 30 min total
  • Makes 16 servings.

Creamy Sweet Corn-Ice Cream Cake Recipe


  • 40 NILLA Wafers, finely crushed (about 1-1/3 cups)
  • 1/4 cup butter, melted
  • 1 qt.  (4 cups) water
  • 1/4 cup sugar
  • 8 ears corn on the cob, kernels removed (about 7 cups), divided
  • 1 pkg.  (8 oz.) brick cream cheese, softened
  • 2 tsp. vanilla
  • 6 cups vanilla ice cream, softened


  • 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.

Recipe Tips

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

Special ExtraGarnish with 1/2 cup fresh blueberries just before serving.

How to Easily Slice the Frozen CakeRemove the ice cream cake from freezer about 15 min. before serving to allow it to soften slightly, making it easier to slice.


Nutrition Information

Makes 16 servings.

Nutrition per serving:

  • Calories 280 
  • Total fat 16 g
  • Saturated fat 9 g
  • Cholesterol 50 mg
  • Sodium 160 mg
  • Carbohydrate 32 g
  • Dietary fiber 1 g
  • Sugars 20 g
  • Protein 5 g
  • Vitamin A 10 %DV
  • Vitamin C 8 %DV
  • Calcium 8 %DV
  • Iron 4 %DV

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