This simple 2-ingredient sweet corn ice cream is super delicious and vegan! You won’t believe how easy it is to make your own dairy free ice cream!
Today’s post is brought to you by the totally fabulous Jessie. She is an amazing food photographer and a very good friend. She often gets late night phone calls from me as I drive home from work. Thank goodness she is a night owl! Now, not only does she take amazing pictures of food, she also makes amazing food.
Hey, guys! I’m so happy to be posting here today. I have been working on this ice cream on and off for over a year, so when Brandy asked me to join I knew it was the perfect opportunity to finally get it right, and boy I did! This ice cream is my favorite thing in the world. I know it may sound a little strange at first, but you should really give it a try.
So, sweet corn ice cream. It’s the one thing that if I see on a menu I know I am going to get. Up until a few weeks ago when I was testing this I hadn’t made a successful batch. It’s my favorite thing in the world and it was a bit depressing that I couldn’t nail it. So I tried a few different things- a custard base and a typical ice cream recipe, with emulsified corn. It was ok- but I was really missing a lot of corn flavor. Next, I tried coconut milk, again it was fine, but it was missing creaminess. So I regrouped, and I came up with something completely different.
I took a can of organic corn, drained it, and simmered it in a can of organic cream of coconut for a half hour, I let it come to room temperature, then used the immersion blender to blend all of the corn into the ice cream. I then strained it through a fine-mesh strainer and refrigerated it for 24 hours.
The next afternoon, I added it to my ice cream maker, followed the directions and I had perfect sweet corn ice cream, soft serve style. I put it in the freezer for another two hours and topped it with cotija cheese. It’s amazing. It’s perfect. I am so, so, so pleased with it- so much so that I don’t even have a reason to try the real thing in Puerto Rico the next time I visit.
You should make this soon. If you don’t love it, you’re crazy.
Sweet Corn Ice Cream
This simple 2-ingredient sweet corn ice cream is super delicious and vegan! You won't believe how easy it is to make your own dairy free ice cream!
Yield: 1 pint
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 48 hours
- 1 can organic sweet corn
- 1 can organic cream of coconut
Drain and rinse the corn. Add the coconut to a small saucepan and bring to a simmer. Add the corn and simmer for 20 minutes.
Remove the corn from heat. Let come to room temperature. About 20 minutes.
With an immersion blender, or blender if you don't have one, blend the mixture so there are no corn bits remaining. It should be a strong pale yellow.
Strain the mixture over a lowl with a fine mesh strainer. You may need to help it with a spoon. Don't forget to scrape the underside of your strainer and add it to your bowl.
Cover and refrigerate for 24 hours
Add to your ice cream maker and cream according to the manufacturers directions
Return to storage device and freeze for an additional 2 hours.
Sprinkle with a little cotija cheese and enjoy!