Cap'N Crunch Ice Cream Pie

This Cap'N Crunch Ice Cream Pie is the perfect dessert for a summer barbecue. It's sure to please a crowd!

This Cap'N Crunch Cereal Ice Cream Pie features a corn cookie crust and cereal milk filling, no ice cream maker required. 

Making this Cap'N Crunch Ice Cream Pie is a two day affair, mostly because there is some freezing involved, but also because you get to make the big sweet corn cookies that are incorporated in the pie crust. I promise, it's not hard, it just takes a little planning.

Plus, you will only need three of the 15 or so cookies in the recipe for the crust for this ice cream pie, which means you'll get lots of leftover cookies to enjoy.

P.S. If you like big cookies, be sure to try these Levain Bakery Dark Chocolate Chocolate Chip Cookies. They're pretty awesome.

Shopping List for Cap'N Crunch Ice Cream Pie:

• yellow corn flour
• Cap'N Crunch ice cream
• Heavy cream
• Sour cream
• Freeze-dried sweet corn

The freeze-dried sweet corn can be found online. I also have heard that Whole Foods carries it. You will need to grind it in a spice grinder or blender to create a sweet corn powder. I weighed the amount of corn that the recipe called for rather than grinding first and measuring later. 

From your pantry you will need flour, baking powder, baking soda, salt, brown sugar, granulated sugar, cornstarch, milk, and butter. 

How to Make Cap'N Crunch Ice Cream Pie:

Along with the corn cookies, you will need to make some "cereal milk" by steeping some crushed Cap'N Crunch cereal in whole milk for 20 minutes, and then straining out the cereal (like with cereal milk muffins!). 

Once you have made the corn cookies and cereal milk, you make the ice cream filling and the pie crust.

To make the pie crust, you crumble some of the cookies and mix them with melted butter, press the mixture into a 10 inch pie plate and freeze it. 

The filling does not require an ice cream maker and freezes harder than standard ice cream. It's also perfect for popsicles. 

To make the filling, you will need to grind up more cereal in a food processor and then cook it in a saucepan with the cereal milk mixed with an egg, sugar, corn powder, cornstarch, and salt. Once the mixture has thickened, refrigerate it for an hour to cool. 

Once the mixture has cooled, whip the heavy cream and sour cream into soft peaks and then whisk in the custard mixture. Pour the filling into the frozen crust and freeze until hardened. 

You can top this pie with more cereal. It's also wonderful topped with any fruit that you'd normally add to a bowl of cereal, such as bananas, strawberries, blueberries or any fruit in season.

.

This week, the From Our Dinner Table group is presenting ice cream pie recipes. I'm so excited to share all of the recipes with you:

Ice Cream Pie Day

• Banana Split Pie by A Day in the Life on the Farm
• Cap'N Crunch Ice Cream Pie by Karen's Kitchen Stories
• Coffee Fudge Ice Cream Pie by Art of Natural Living
• Oatmeal Cookie Pie with Fudge Sauce by That Recipe
• Oreo Frudge Ice Cream Pie by Cheese Curd In Paradise
• Pink Lemonade Ice Cream Pie by Our Good Life

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Cap'N Crunch Ice Cream Pie

Yield: 8 to 10

Author: Karen Kerr

This Cap'N Crunch Ice Cream Pie is the perfect dessert for a summer barbecue. It's sure to please a crowd!

ingredients:

For the Corn Cookies

• 225 grams (2 sticks) unsalted butter, room temperature
• 300 grams (1 1/2 cups) granulated sugar
• 1 large egg
• 225 grams (1 1/3 cups) all purpose flour
• 45 grams (1/4 cup) yellow corn flour
• 65 grams (2/3 cup) freeze dried corn powder ground from freeze dried sweet corn
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons kosher salt

For the Cereal Milk

• 33 grams (heaping 2/3 cup)  Cap'N Crunch cereal, crushed with your hands
• 275 grams (1 1/4 cups) cold whole milk
• 10 grams (2 teaspoons) light brown sugar
• Pinch of kosher salt

For the Ice Cream Pie Filling

• 15 grams (1/4 cup) Cap'N Crunch 
• 25 grams (1 1/2 tablespoons, packed) light brown sugar
• 12 grams (1 tablespoon) granulated sugar
• 12 grams (2 tablespoons) freeze-dried sweet corn powder
• 2 grams (1/2 teaspoon) cornstarch
• 1 gram (1/4 teaspoon) kosher salt
• All of the cereal milk
• 1 large egg
• 210 grams (1 cup) heavy cream
• 70 grams (1/4 cup) sour cream

For the Pie Crust

• 225 grams (about 3 cookies) 
• 37  grams (3 tablespoons) unsalted butter, melted

instructions:

How to make Cap'N Crunch Ice Cream Pie

To Make the Cookies (makes 13 to 15 cookies

1. In the bowl of a stand mixer with the paddle attachment, combine the butter and sugar and mix on medium high for 2 minutes. 
2. Scrape down the sides of the bowl, and add the egg. Beat on medium high for 7 to 8 minutes. 
3. Whisk the dry ingredients together in a separate bowl. 
4. With the mixer on low speed, add all of the dry ingredients and mix until the dough just comes together, about 1 minute. 
5. Line a baking sheet with parchment paper and, using an ice cream scoop or a 1/3 cup measuring cup, scoop out the dough and place the portions on the sheet pan. Lightly press the tops of the rounds to flatten them to about 3/4 inch thick. Cover the baking sheet with plastic wrap and refrigerate for at least an hour, and up to a week. 
6. When ready to bake, heat the oven to 350 degrees F. Place the dough about 4 inches apart on a baking sheet. You will probably need to bake the cookies in two batches, one sheet at a time. 
7. Bake the cookies for 18 minutes, until very light brown on the edges. 
8. Cool the cookies completely on the pan. Store at room temperature in an airtight container for up to 5 days. They can also be frozen. 

To Make the Cereal Milk

1. Roughly crush the cereal in your hands and place it in a large measuring glass. 
2. Add the milk and stir. Let the mixture steep for 20 minutes at room temperature. 
3. Strain the mixture through a fine mesh strainer, keeping the milk and discarding or composting the cereal. 
4. Stir in the sugar and salt until dissolved. Refrigerate until ready to use. It will keep for up to a week. 

To Make the Cereal Milk Filling

1. In a food processor, grind the Cap'N Crunch to a powder. 
2. Add the ground cereal, along with the brown sugar, granulated sugar, corn powder, cornstarch, and salt. 
3. Slowly whisk in the milk until there are no clumps. Whisk in the egg. 
4. Heat the pan over medium-low heat and whisk slowly but constantly. When the mixture has thickened to the consistency of pastry cream (in about 3 to 5 minutes), remove the pan from the heat, scrape the mixture into a bowl, and refrigerate for one hour. 
5. In the bowl of a stand mixer, whisk the heavy cream and sour cream to soft peaks. 
6. Whisk in the cooled milk mixture for 30 to 45 seconds. 
7. It is ready to be poured into the pie crust. 

To Make the Ice Cream Pie

1. Break up the cookies and place them in the bowl of a food processor. Pulse until they are crumbled and sandy. 
2. Put the cookie mixture into a 10 inch shallow pie pan, and add the butter. Knead with your hands until thoroughly combined, and then press the mixture into the pie pan until the pan is evenly coated. 
3. Wrap with plastic wrap and freeze until ready to fill. 
4. Pour the prepared ice cream mixture into the frozen pie crust and spread evenly with a spatula. Freeze, wrapped in plastic, for at least 3 hours, and up to 2 weeks. 

https://www.karenskitchenstories.com/2019/08/capn-crunch-ice-cream-pie.html

Karen's Kitchen Stories

pie, cereal milk, ice cream pie

Dessert

American

Created using The Recipes Generator

This recipe was adapted from the amazing book Momofuku Milk Bar by Christina Tosi. She's the one who makes those glorious three layer cakes.