Corn and Cheese Ice Cream Nests

Corn and Cheese Ice Cream Nests from Pinay In Texas Cooking Corner


  • 8 chocolate eggs (I used Hersheys Cookies 'n' Creme Eggs), unwrapped
  • ½ cup bitter sweet chocolate chips
  • ½ cup miniature marshmallows
  • 2 Tbsp butter
  • 1 Tbsp corn syrup
  • 1½ cups corn flake cereal, crushed
  • ½ cup coarsely ground almonds)
  • 8 scoops homemade Mais Queso ice cream (or any ice cream flavor you prefer)
  • 6 Tbsp finely shredded cheddar cheese
  • ready made chocolate syrup or ¼ cup melted bitter sweet chocolate chips

For the ice Mais Queso ice cream

  • 1 can cream style corn
  • 1 cup finely shredded cheddar cheese
  • ¾ cup milk
  • 1 cup heavy cream
  • ¾ cup sugar


For the ice cream:

1. In a blender, whip  corn, heavy cream, milk and sugar until smooth.

2. Chill the mixture for at least one hour.

3. Pour in your ice cream maker and churn. Mix about 25-30 minutes or according to manufacturer's instructions. Transfer ice cream in a tightly sealed container and freeze for until ready to serve.

For the cups:

1. Grease 8 muffin cups.

2. Place semi-sweet chocolate chips in a microwave-safe bowl. Microwave for 30 seconds then stir. Continue melting in the microwave in 15 second increments, stirring after each heating, until chips are melted and smooth when stirred.

3. Combine marshmallows, butter and corn syrup in medium bowl. Microwave on HIGH (100%) power for 15 seconds. Stir until marshmallows are melted. Add melted chocolate, cereal and almonds. Mix well.

4. Press mixture onto bottoms and up sides of prepared muffin cups. Refrigerate for 1 hour. Remove chocolate nests carefully with a small spatula. Let stand at room temperature for 10 to 15 minutes.

To assemble:

Place ¾ Tbsp shredded cheddar cheese inside each nest. Place a small scoop of Mais Queso Ice Cream on top.  Drizzle with chocolate syrup and top each with 1 cookies 'n' creme egg.