Sweet End Of Summer Corn and Maple Ice Cream, Vegan

I love fall but I must say I'm not ready for summer to be over this year...  I'm going to miss our after dinner walks with Henry and Dan, I hate driving home from work with the sun setting.  It makes me sad but at least we get to enjoy pumpkin everything for the next few months.  
In Eastern Pennsylvania September brings the sweetest corn,  we try to eat as much as we can.  I did a End of Summer Corn Soup last September and this year I wanted to make something totally different.... Simple to make, creamy and delicious with the sweetest summer corn and pure maple syrup you'll love this recipe.
Enjoy,
Holly
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Sweet End of Summer Corn and Maple Ice Cream, Vegan

Makes 1.5 Quarts
Place ice cream maker base in freezer overnight and 2 cans of coconut milk in the refrigerator overnight.

Ingredients

  • 3 (13.6 oz.) Cans of Coconut milk.  Again, put 2 cans in the refrigerator overnight.
  • 4 Ears of Corn on the Cob
  • 1/3 Cup Pure Maple Syrup
  • 1/3 Cup Organic Can Sugar
  • Pinch of Salt
  • 2 Tbsp. Corn Starch
  • 1 Tbsp. Vanilla


Directions

  1. In a heavy bottom saucepan add the one room temperature coconut milk and the top "coconut cream" out of the other 2 cans of coconut milk.
  2. Slice the corn off the cob and add to saucepan along with maple,cane sugar and salt, stir and turn on heat to medium.
  3. Cook on medium, stirring often so not to burn.  After about 15 minutes and sugar dissolves remove 1/4 cup of ice cream base and stir in corn starch,  then return corn starch-base mixture back to ice cream base.  Stir while ice cream base begins to thicken, about 5 minutes.
  4. Let mixture cool before blending, add vanilla.
  5. Refrigerate ice cream base overnight so flavors develop and mixture is nice and cold for ice cream maker.
  6. Follow the directions for your ice cream maker, I had to do mine in two batches.
  7. Place in shallow container and cover with plastic wrap and lid to prevent freezer frost.
  8. Store in freezer until ready to serve. 

    This is all you need to make yummy, creamy sweet corn ice cream
    "Coconut Cream"- refrigerate overnight and coconut milk separates and spoon out the think top layer and discard the bottom coconut water or save for smoothies.
    Ice cream base.
    Making ice cream.

    Cover with plastic wrap before lid to prevent freezer frost.






     

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