Vegan Corn Ice Cream
Servings:8 servings
If you've never tried corn ice cream, you're in for a surprisingly delicious treat! Most recipes strain out the kernels after steeping, but in this dairy-free version, we're blending the corn right into the base for extra flavor and thickening. For even more sweet corn flavor, be sure to include the optional cornmeal.Yield: makes 1 quart ice cream
Ingredients
- 2¼ cups sweet yellow corn kernels - fresh or frozen
- 2¼ - 2½ cups unsweetened non-dairy milk - such as oat or almond
- ¾ cup raw cashews
- 3 tablespoons yellow cornmeal, optional
- ⅔ cup sugar - see Notes
- 1 tablespoon vanilla extract
- ¼ teaspoon sea salt
Instructions
- Prep: Decide whether to include the cornmeal. You can use fresh or frozen corn, but don't simmer the cobs in Step 3 if including cornmeal. Cornmeal thickens the base considerably making it difficult to scrape the creamy mixture off the cobs before discarding them. Plus, the cornmeal adds enough flavor and makes the cobs unnecessary.If using fresh corn, cut the kernels from the cobs and measure out 2¼ cups.
- Blend: Combine 1 cup of the 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; this is fine).
- Simmer: Pour the blended base into a large pot. If you included cornmeal, add the remaining 1½ cups milk to the pot. If no cornmeal, add 1¼ cups milk. Place the stripped cobs in the pot if using. 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.
- Steep: Remove from heat, and cover the pot. Let sit for 15 minutes.
- 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 off any of the creamy mixture and add it back to the pot. Discard the cobs.
- Add sugar: Add the sugar, salt, and vanilla to the pot and stir well.
- 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. Taste for sweetness. Add a bit more sugar if desired, and blend again.
- Chill: Transfer the ice cream mixture to a large bowl and refrigerate until cold.
- Churn and 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.
Notes
For fresh corn, you'll need 4-5 ears.
If you include cornmeal, you may want a touch more sweetness. The ice cream will taste less sweet once frozen.
Store corn ice cream in the freezer for up to 1 month. Once the ice cream has been in the freezer overnight it will be fairly hard. Let it soften for 10 minutes before serving.
Nutrition
Calories: 195kcal | Carbohydrates: 32g | Fat: 6g | Cholesterol: 0mg | Fiber: 2g
