Simple Vegan Vanilla Maple Sweet Corn Ice Cream
I was given loads of fresh corn in my CSA box this week and I was trying to think of creative uses for it. I love to just eat it raw and plain sometimes, and so does Eric. The organic local varieties are so sweet and delicious without anything on them. Because they are sweet, I like to use them in desserts sometimes. I hadn't made sweet corn ice cream in ages. I had made a raw version a few years back which was a little more ingredients and complicated, but not a simple version with a coconut base.
So I decided it was time to make that simple version. No cracking coconuts, no nuts in this recipe, just good old organic canned coconut milk, the sweet corn, and some little additions of maple and vanilla to make it extra good. Truth is, I was making this with a dessert I would be making later in the week in mind. I love to serve cool ice cream with warm fruit desserts. The combination makes me happy.
This ice cream turned out sooo good! Just the perfect amount of sweet, a light corn flavor with a hint of maple and vanilla. Simply heavenly! If you think sweet corn in ice cream sounds weird...don't knock it till you try it. I can almost guarantee everyone will like this. It is sweet and simple on its own, but even better paired with fruit desserts like pie, cobbler and crisp.
Simple Vegan Vanilla Sweet Corn Ice Cream
Makes about 4 cups
1 15 oz can full fat organic coconut milk
2 cups organic sweet corn kernels
seeds of one vanilla bean (or 2 tsp extract)
1/4 tsp sea salt
1/3 cup maple syrup (or to taste)
1/2 tsp maple extract (optional)
Combine all ingredients in a blender and blend until smooth. Pour into an ice cream maker and process according to package directions. Once the ice cream has frozen, pour it into a freezer safe container with a lid, cover and freeze until firm enough to scoop (if it becomes too hard, let sit out 15 minutes before serving).