Description
This dairy free treat is a perfectly creamy representation of summer corn sweetened with maple syrup.
Ingredients
Scale
- 1 coconut milk can, refrigerated overnight (I recommend this brand)
- 2 ears of corn
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- pinch of fleur de sel (or sea salt)
Instructions
- Boil ears of corn until you can pierce with a fork, approx. 20 minutes or so, drain and set aside. When they’re cool enough to handle, cut corn off of the cob and set aside.
- Place a large mixing bowl in the freezer so it gets cold!
- Puree the corn in a blender until smooth, and place in the fridge so it’s at least room temperature and no longer warm.
- Once that’s set, remove the bowl from the freezer.
- Grab your coconut milk can and carefully spoon out the top cream, do not use any of the water that’s at the bottom – save it for something else. Add the cream to the cold bowl.
- Using a hand or stand mixer, mix the cream on medium-high so it becomes creamy and smooth.
- Add maple syrup to the cream, once blended in, add in the corn puree, followed by the vanilla extract. Stop the mixing once everything is smooth and evenly combined.
- Line a freezer safe container with parchment paper and pour the ice cream mixture into the lined container. Lightly cover with tin foil and freeze 6 hours or overnight.
- When ready to serve, let the ice cream thaw out for 5 minutes and then spoon into your cones or serving bowls! Last but not least, top it off with a little fleur de sel…mmmmm.
- Category: Dessert
- Cuisine: Vegan