Vegan Corn Ice Cream

Why This Recipe Works

It's no secret that I love corn and everything made from it. After making a batch of our favorite corn flour cookies recently, I decided it was time for a vegan corn ice cream recipe.

When I first started researching the idea, I noticed most recipes follow the same basic method: simmer the corn kernels and cobs in the ice cream base to infuse it with flavor, then strain everything out before churning.

That definitely works, but I couldn't help thinking... why throw away all that sweet, starchy corn?

If you've made any of my oat-based ice creams, you already know I love using naturally starchy ingredients to create rich, creamy texture without relying on coconut milk or loads of fat. So instead of straining the corn, I blended it right into the ice cream base (and hoped for the best).

The result was exactly what I wanted! You get the full flavor of fresh sweet corn and all of its natural starches, which help create a luscious, melty texture.

The base itself is simple: non-dairy milk, cashews, sugar, vanilla, and a generous 2+ cups of sweet corn. Fresh corn is fantastic when it's in season, but frozen works, too.

And if you're a serious corn-lover like I am, cornmeal is the secret ingredient you need. It adds a more concentrated layer of flavor than you get from corn kernels alone.

What You'll Need

• Corn: As mentioned, you can use fresh or frozen. I recommend sweet yellow corn.
• Cornmeal (optional): When my first test batch wasn't as corn-y as I wanted, I decided to add a little cornmeal, and surprisingly, it worked. As it simmers, you'll probably start to think I'm crazy and that there's no way the ice cream will end up smooth. But a second run through the blender takes care of it.
• Unroasted Cashews: This is the main source of fat in the ice cream. If you can't do cashews, I would go with a coconut ice cream base since corn and coconut pair surprisingly well.
• Non-dairy milk: Choose a neutral-tasting unsweetened variety such as oat, almond, or cashew. I used a blend of unsweetened almond milk and oat milk.
• Sugar: Regular cane sugar sweetens the ice cream without detracting from the flavor of the corn. I've also tested the recipe with about 80% sugar and 20% maple syrup. If you're a fan of maple syrup, it's a nice addition.

See the recipe card below for ingredient amounts and step-by-step instructions.

How to Make Vegan Corn Ice Cream

First, decide whether to include cornmeal or not:

• With cornmeal & no cobs: You can use fresh or frozen corn, but don't simmer the cobs if including cornmeal. Cornmeal thickens the base considerably making it tricky (and messy!) to scrape the creamy mixture off the cobs before discarding them.
• Without cornmeal & using fresh corn: The stripped cobs can be simmered in the ice cream base to boost the flavor.

With Cornmeal:

Notice how thick the ice cream base is after simmering. Any clumps of starch or cornmeal will smooth out after blending again

And here is the sweet, blended base ready to be chilled.

Without Cornmeal & With Cobs:

You can see the base is thickened and creamy but not as thick as the base with cornmeal.

After removing the cobs, you'll stir in the sugar, salt, and vanilla. Then blend it again, just like the other version.

Here's an overview of the steps:

1. Prep: If using fresh corn, cut the kernels from the cobs and measure out 2 cups.
2. Blend: Combine 1 cup of non-dairy milk with the corn kernels and cashews in a high-speed blender. If using cornmeal, you can add that to the blender here, too. Blend until mostly smooth (the cornmeal will still be gritty).

3. Simmer: Pour the blended mixture into a large pot, and add the remaining milk. Place the stripped cobs in the pot if using (not with cornmeal). Slowly bring the ice cream base just to a simmer, careful not to scald the milk. Stirring occasionally, cook over low heat for about 8 minutes, until thickened.
4. Steep: Remove from heat, and cover the pot. Let sit for 15 minutes.
5. Discard cobs: If you included corn cobs, transfer them to a plate or bowl to cool for a few minutes. Once cool enough to handle, scrape any creamy mixture clinging to the cobs back into the pot. Discard the cobs.
6. Add sugar: Add the sugar, salt, and vanilla to the pot and stir well.
7. Blend again: Rinse the blender jar to remove any unblended bits, and pour the ice cream base back into the blender. Remove the vent cap so steam can escape, and cover with a towel. Blend on high until completely smooth.
8. Chill: Transfer the ice cream mixture to a large bowl and refrigerate until cold, about 2 hours.
9. Freeze: Churn the corn ice cream according to the manufacturer's instructions for your machine. Transfer to a freezer-safe container, and freeze for a few hours before serving.

I use these Tovolo containers to store homemade ice cream. But any freezer-safe container will do!

Soften at room temperature for about 10 minutes before serving. 

No ice cream maker?

No problem! Use one of the following no-churn methods:

1. Standard No-Churn:
After blending the ice cream mixture, pour into a shallow, freezer-safe container. Place in the freezer and whisk vigorously every 45-60 minutes (this incorporates air and breaks up the icy parts). Repeat until the ice cream is the desired consistency, usually 5 to 6 hours for soft-serve.  

2. Freeze & Blend Method:
An easier, less hands-on method involves freezing the ice cream mixture in ice cube trays, and then blending the cubes in a food processor until creamy. You'll need to add a splash of non-dairy milk. This breaks up the ice crystals and creates a thick soft-serve consistency.

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