Sweet Corn Ice Cream
Is it warm in here?! Does dairy destroy you and all your loved ones within a 30 ft radius of your booty hole? Do you love corn?! Well, if you answered yes to any of these very specific questions, than this no-churn, dairy-free sweet corn ice cream is for all you hot people. Is this your fancy ice cream shop's perfectly creamy ice cream? Probably not! But for the low effort to high reward ratio, I'd say it's pretty damn close. Corn to me is one of those foods that is a cheat code to eating vegetables, its juicy kernels perfect for nudging over to the sweet side. On the rare occasion that I see a corn flavored ice cream on a menu, I sprint stomach first towards creamy corn bliss and midwest nostalgia. This ice cream is made of cashews that are soaked and blended alongside canned corn and coconut milk to create a decadently corny ice cream base worthy of being alongside dairy.
At a glance
Yield
12 scoopsTime
10 minutes, plus overnightIngredients
Ice cream base
1 cup raw cashews, soaked
1/2 cup maple syrup
2 teaspoons lemon juice or apple cider vinegar
2 tablespoons olive oil
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 13 oz can of coconut milk
1 15 oz can of sweet corn
Optional toppings
Captain crunch, crushed
Maple syrup
Fresh mint, chopped
Preparation
Soak cashews
Fully submerge cashews in a bowl of water and soak for at least a few hours or overnight. (If low on time, you can soak in boiling water for 10 minutes until softened).
Make ice cream
In a blender, add in soaked cashews, maple syrup, lemon juice, olive oil, vanilla extract, kosher salt, coconut milk, and sweet corn. Blend mixture until very smooth, then pour into a container and freeze overnight covered until solid. The next day, remove ice cream from freezer and let thaw for about 15-20 minutes at room temperature or until softened and easily scoopable. Serve cold! Feel free to drizzle toppings of your choice, I love adding crushed Captain Crunch, a little drizzle of maple syrup, and fresh mint to mine.
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Ice cream base
1 cup raw cashews, soaked
1/2 cup maple syrup
2 teaspoons lemon juice or apple cider vinegar
2 tablespoons olive oil
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 13 oz can of coconut milk
1 15 oz can of sweet corn
Optional toppings
Captain crunch, crushed
Maple syrup
Fresh mint, chopped
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