Author Notes
Coconut and corn are a match made in heaven. And Ice cream? Well that goes well with anything. And bonus: Vegans can enjoy this too! —Sasha
Ingredients
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13.5 cups
Coconut Milk, full fat
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14 ounces
Coconut Cream, full fat
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1/8 cup
Agave syrup
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1/2 cup
Sugar in the Raw
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2 ears
Sweetcorn, cut off the husk
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1
Vanilla Bean, split
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1/2 teaspoon
Sea Salt
Directions
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In a saucepan over medium heat, combine the coconut milk, cream, corn (and husks) and vanilla. Stir every ten minutes for 30 minutes.
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Stir in salt, syrup and sugar and let it sit, covered for an hour
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Cover the liquid mixture with a lid or plastic wrap and refrigerate until very cold, for about 3-4 hours
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Transfer into freezer until firm enough to scoop, about 6 hours.
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