MAKES 1 QUART
We’re all about Summer sweet corn. Grilled, boiled, or ice creamed, you will not be disappointed. This recipe combines all of our summer favorites.
Corn is in season from May through September but peaks in late Summer - which makes this recipe perfect for any hot August day.
*Diggin’ this flavor? Here are two more seasonal Ice Creams perfect for cooling you down all summer long!
CORN
4 ears fresh corn, shucked
BASE
1 14-ounce can coconut milk
1 ½ cups almond milk
½ cup organic sugar
3 Tbsps canola oil
1 vanilla bean seeds
1/8 tsp sea salt
¾ tsp xanthan or guar gum
CORN
Slice the kernels off the cob using a large knife and place in a large saucepan.
Cut the cobs in half add to the pan. Add the coconut milk, almond milk and organic sugar to the pan. Bring to a boil over medium heat, stirring occasionally.
Remove the pan from heat and let sit for up to an hour to allow the flavors to come together.
BASE
Once the mixture has cooled, remove the cobs and pass through a sieve into a bowl.
Add canola oil, vanilla bean seeds, salt and xanthan or guar gum and mix together in a blender until incorporated.
Chill in the refrigerator for 2-3 hours.
BUILD
Transfer the mixture to an ice cream maker and prepare according to the manufacturer’s instructions.
Wrap ice cream tightly with plastic and store in freezer.
NOTES + SERVING TIPS
Let sit for 10-15 minutes to thaw before serving.
Serve with fresh blueberries or blackberries.