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Delicious Corn Ice Cream served with toppings inspired by Mexican street food.

Corn Ice Cream (Street Food Style)

A refreshing and unique ice cream made with sweet corn and coconut milk, reminiscent of street food treats.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 9 hours 50 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: Southeast Asian, Street Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Sweet corn kernels Fresh is amazing, frozen works great, canned works in a pinch.
  • 1 can Full fat coconut milk (about 13 to 14 oz) Brings street style creaminess.
  • 1 cup Heavy cream You can swap for half and half, but it will freeze a bit harder.
  • 1/2 to 3/4 cup Sugar Start with 1/2 cup and adjust after tasting.
  • Pinch of salt Enhances corn flavor.
  • 1 teaspoon Vanilla Optional but cozy.
  • 2 to 4 tablespoons Sweetened condensed milk Optional for extra richness.
Mix-ins for Serving
  • Crushed peanuts For topping.
  • Toasted coconut For topping.
  • Cornflakes For topping.
  • Drizzle of caramel Optional for topping.

Method
 

Preparation
  1. If using fresh corn, cook it quickly by boiling or steaming the ears for 3 to 4 minutes, then cut off the kernels.
  2. If using frozen corn, thaw it. If using canned corn, drain it very well.
  3. Blend the corn with coconut milk until mostly smooth.
  4. Pour the mixture into a pot, add sugar and salt. Warm it on low heat for about 3 to 5 minutes, just until sugar dissolves. Do not boil.
  5. Turn off the heat and stir in heavy cream, vanilla, and condensed milk if using.
  6. Chill the base fully in the fridge for at least 4 hours; overnight is better.
Churning
  1. Churn the mixture in an ice cream maker according to your machine's instructions.
  2. If you do not have an ice cream maker, pour the mixture into a shallow container and stir every 30 to 45 minutes for about 3 hours.
  3. Freeze until scoopable, usually 3 to 5 hours.
  4. Let it sit on the counter for 5 minutes before scooping.

Notes

Taste the blended base before freezing; it should taste slightly sweeter than desired as cold dulls sweetness. If storing, press a piece of parchment or plastic wrap onto the surface to prevent ice crystals.