CREAMY SWEET CORN-ICE CREAM CAKE

Creamy Sweet Corn-Ice Cream Cake image

Explore the sweeter side of corn on the cob-and observe how this ice cream cake draws more than the usual amount of compliments!

Provided by My Food and Family

Categories Home

Time 4h30m

Yield 16 servings

Number Of Ingredients 8

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Ingredients

40 vanilla 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.) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla
6 cups vanilla ice cream, softened

Steps:

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.

Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 160 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 20 g, Protein 5 g