corn ice cream, seasonal recipes

What You Need

Makes 4 servings, each 1/2 cup

Kernels from 2 ears of corn (do not use canned corn)

1 cup milk (I used soy)

1/2 cup coconut cream (To get the cream, refrigerate a can of coconut milk for several hours. When you open the can, there will be a layer of cream before the liquid. If the layer does not harden entirely, don’t worry. It will turn out even if using the coconut milk)

1 tsp vanilla extract

1/2 cup packed brown sugar

corn ice cream, seasonal recipes


Place corn, milk, and coconut milk in a large saucepan, cover with a lid, and turn on heat to medium high. As soon as the mixture starts to boil, turn it to medium-low and let it simmer 10-15 minutes (with the lid on).

corn ice cream, seasonal recipes

Cool & Blend

Let cool completely. You can even put it into the refrigerator to get it especially cold. Place mixture into a high speed blender along with vanilla and brown sugar. Blend until the mixture is very creamy and smooth (no chunks of corn).

corn ice cream, seasonal recipes

Create Ice Cream

Pour into an ice cream maker and follow the manufacturer’s directions.

corn ice cream, seasonal recipes