For Crust: Add 4 cups of cornflake cereal to a food processor. Pulse until a fine sand like texture is created. Add the sugar and salt, and process until combined. Next, add the melted butter and process until combined. Press into a springform pan and freeze until the crust is firm.
For the Cereal Milk: Preheat oven to 350F. Toast 4 cups of cornflakes on a baking sheet for 10 minutes. They should be golden. After they cool, combine the toasted cornflakes with the 3 cups of heavy cream and steep for 20 minutes inside the refrigerator. Strain the cornflakes directly into a mixing bowl, being sure to gently press on the cornflakes to release any excess cream and flavor. Set aside.
For the Ice Cream Pie: Add strained cereal milk to a mixing bowl. Whip until stiff peaks form. In a separate bowl, combine sweetened condensed milk, Rodelle Vanilla Paste. Fold in cereal milk whip, and marshmallows. Pour into Pie crust and freeze for up to 4 hours.
For the topping: Add 3 cups of heavy cream to a mixing bowl and whip until soft peaks form. Add Rodelle Vanilla Extract, and purple food coloring gel. Mix until well combined. Pipe or spoon whip topping onto ice cream pie. Garnish with sprinkles and Lucky Charm cereal.
Tips:
Do not over steep cornflakes, as it will soak up too much heavy cream.
Add as much food coloring gel as wanted to reach the desired color.
Thawing pie slightly before topping and serving is recommended.
This recipe was created for Rodelle by Ashley Doolin, part of ADM's Culinary Team. Photos by Amanda at @frommetovuu.
