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


Woah that’s a long title huh? Lots of things going on in this delicious frozen treat…. Once again Christina Tosi has created a delicious and complex dessert with layers upon layers of flavors. This pie is creamy, sweet, a bit salty and actually pretty light. This is the perfect thing to bring to a cookout or BBQ because not only is it very refreshing, but it is a sure-fire conversation starter. I can guarantee anyone that tastes this will be asking about all the flavors and ingredients involved. I for one love when that happens. :)


Lets start with the crust. Now you may remember I already mentioned on Friday that it was made of the delicious corn cookies. Those are crushed into crumbs and pressed into a pie dish.  Into the crust goes the filling which is made of sweet corn pudding, folded into a whipped cream mixture. The whole thing is frozen for a few hours and then ready to cut and enjoy.  In the book, it is recommended to top the pie with local/in season fruit so my organic berries were perfect.  Tosi calls pieces of this pie “slices of heaven” and I totally agree!

My favorite aspect of the pie filling was the Sweet Corn Cearal Milk. This was made by steeping milk with Capt’n Crunch cereal to let it really soak up all the flavors. A dash of salt and brown sugar were then stirred in, making it a truly unexpected treat. I could have just sipped that straight all day it was so good!


Overall, I really loved this pie. The recipes in this book have gotten much easier for me, or maybe I’m just used to all the steps by now. Either way, I’m so happy with how this project/experiment is going almost 6 months later. I have been introduced to so many different ingredients and techniques that I surely would never have tried before. It has been so useful to challenge myself to get out of my comfort zone and I’m so glad we still have lots of recipes left!!

This week was very busy for many of the girls, so only Erin from Big Fat Baker and I were able to post this pie. Make sure to check out the pie and recipe on her site and share the love! We’ll be back in 2 weeks with another Milk-Bar treat!

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

Yield: 1 10-inch pie


  • 225 g Corn Cookies, about 3 cookies
  • 25 g 2 tbsp unsalted butter, melted
  • 1 recipe of Sweet Corn Cereal Milk “Ice Cream” Filling, recipe below
  • Sweet Corn Cereal Milk “Ice Cream” Filling
  • 15 g 1/4 cup Cap’n Crunch
  • 25 g 1 1/2 tbsp light brown sugar
  • 12 g 1 tbsp granulated sugar
  • 12 g 2 tbsp freeze-dried corn powder
  • 1/2 tsp corn starch
  • 1/2 tsp kosher salt
  • 1/3 recipe, 3/4 cup Sweet Corn Cereal Milk, recipe below
  • 1 large egg
  • 1 cup heavy cream
  • 1/4 cup sour cream
  • Sweet Corn Cereal Milk
  • Ingredients:
  • 100 g 2 3/4 cups Cap’n Crunch
  • 3 3/4 cups cold whole milk30g, 2 tbsp light brown sugar
  • 1/4 tsp kosher salt


  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.
  3. 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.

For the Ice Cream Filling:

  1. Grind the Cap’n Crunch to a powder in a food processor.
  2. 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.
  3. 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.)
  4. 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.

For the Cereal Milk:

  1. Crush the cereal to the texture of coarse sand or gravel with your hands.
  2. Combine the cereal and milk in a large pitcher or bowl and stir vigorously. Let sit at room temperature for 20 minutes.
  3. 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.
  4. Whisk in the sugar and salt into the milk mixture.
Nutrition Information:
Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Recipe from The Momofuku Milk Bar Cookbook


  1. Six months into this project? Boy how time flies! This sounds like the perfect treat for the scorching weather we’ve been having.

  2. Love your site and this recipe! You forgot to add the 1/2 tsp of cornstarch to the recipe for the filling.

  3. Audra your pie turned out beautifully! The blackberries and blueberries sound like delicious compliments to the corny flavor of the filling and crust. I am glad you were able to make this with me!

  4. wow, it took a long time to make this. my kids had this in nyc and raved about it so i just made it for thanksgiving and hope it is as delicious as they say. will let you know if it was worth the work.

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