No-Churn Sweetcorn & Cinnamon Ice Cream

It’s sweet corn season, so I’m taking full advantage. You normally find corn being used in savoury dishes, but because of the creamy sweetness it naturally has, I thought pairing it with cinnamon would make for great ice cream.

TIP: This ice cream can also be made not vegan, substitute the coconut cream for double/whipping cream and the vegan condensed milk for normal condensed milk.

Ingredients

2 fresh sweet corns, shucked, with the kernels cut off

1.5 tsps ground cinnamon

1 pinch of ground turmeric

480ml cold coconut cream

1 tin (370g) vegan condensed milk

2 tsps vanilla extract

4 tbsps (45g) extra virgin olive oil

1/2 tsp sea salt

Method

1. Place a clean loaf pan in the freezer. Add the sweet corn kernels to a blender. Blend until smooth.

2. Pour the blended sweet corn into a pot, along with the cinnamon and turmeric. Bring it up to medium heat and cook stirring until thickened and the colour has changed from light yellow to dark, this will take around 8-10 minutes. Remove from the heat, transfer to a bowl and cover with clingfilm. Press the cling film gently onto the surface of the mixture so that it doesn’t form a skin

3. Transfer the coconut cream into a clean bowl and whisk until whipped and stiff peaks form.

4. Stir the condensed ‘milk’, vanilla, olive oil and sea salt into the corn mixture.

5. Add 1/3 of the whipped coconut cream into the cooled sweetcorn mix and stir until combined. Pour the corn mixture into the remaining whipped coconut cream and gently stir until no streaks are left.

5. Transfer the ice cream base into to the cold loaf pan, and cover with cling film, pressing the cling film gently onto the surface of the mixture and freeze for a minimum of 6 hours.

Once ready to eat, remove the ice cream from the freezer and let thaw for 10-15 minutes before scooping.