Sweet Corn Ice Cream

Every summer (and possibly at other times throughout the year...), I develop an ice cream addiction.  I'll finish dinner and then automatically crave ice cream.  I feel like I can't go to bed without a bit of sweet and creamy goodness.  Usually I'm able to manage these cravings, only allowing myself an ice cream treat a couple of times a week, but sometimes it get's a little... out of hand.  If I bring a pint of ice cream into my house, I have to know that it's a distinct possibility that it will get polished off in one sitting.  I know, I know.  Disgusting.  So, that's why I don't do it often (that and the fact that ice cream has gotten ridiculously expensive). 

I really wish we had a nice local ice creamery, but all I'm left with is unnaturally colored and flavored baskin robbins which sounds about as appetizing to me as cafeteria pizza with cubed pepperoni (remember that stuff??).  Usually I'm left with buying pints at exorbitant prices and then trying to muster all of my will power to put down the spoon and walk away after eating the first serving. 

Apparently I thought the best way to manage my ice cream cravings was to buy the ice cream maker attachment for my kitchenaid.  Yeah I may need some sort of therapy.  Or Ice Cream Eaters Anonymous.  Anywho, I figured that if I made my own ice cream, I could do it cheaper and healthier with infinite flavor possibilities.  And, I thought that maybe I would make it last longer (i.e. eat less of it at a time) if I went through the trouble of actually making it.  We'll see how that goes...

I decided to make a sweet corn ice cream because I had some once several years ago and it was one of the best things I've ever put in my mouth.  Corn is sweet so why not use it in an ice cream?  I made it with coconut milk and almonds to give it the necessary fat and thickness without having to cook it or add eggs.  So, that means it's vegan and gluten free!  Yay!

Sweet Corn Ice Cream
notes: if you don't have an ice cream maker (I didn't until recently...), I've put different methods at the end of the recipe so that you can still enjoy this dessert.  The amount of brown rice syrup you use is really up to you as it depends on the sweetness of your corn, and how sweet you want the ice cream.  I didn't have time to soak the almonds so the mixture wasn't as smooth as it could have been, but it was still just as tasty.  You could use cashews instead if you would prefer.  This recipe will make about 1 quart of ice cream. 


1 can of full fat coconut milk
1 1/2 cups of fresh corn kernels (from about 2 ears)
1 cup of raw almonds (soaked for 2-4 hours if you have time)
1/4 cup (or more) of brown rice syrup, plus more to serve
heaping 1/2 tsp of ground cinnamon
pinch of salt

toasted almonds or fresh corn kernels to serve (optional)

In a high speed blender, combine all of the ingredients and blend until smooth.  If your blender doesn't get the mixture entirely smooth, feel free to strain it through a sieve.  Chill the ice cream mixture in the fridge at least 4 hours or overnight.  Process according to the manufacturer's instructions.  Let the ice cream sit out on the counter for 5 to 10 minutes before scooping.  Top with a drizzle of brown rice syrup and toasted almonds or corn kernels if you desire.  Enjoy!

To make a granita:  Pour the mixture into a wide, flat pan like a 9x13 or a jelly roll pan.  Place the pan in the freezer and scrape the surface of the mixture with a fork every hour or so to fluff it up and break up the ice crystals.  Do this until you have a nice, fluffy granita.  Serve with a drizzle of brown rice syrup.  (see this post for more info on the granita process)

To make popsicles: Pour the mixture into popsicle molds and freeze overnight.  If you don't have actual popsicle molds, you could use small paper cups and popsicle sticks instead. 

To make ice cream without an ice cream maker: See this method from David Lebovitz.  (it's similar to the granita method, but you are stirring the mixture to prevent ice crystals from forming instead of fluffing it up)