Minty Sweet Corn Ice Cream
Pamper your taste buds with this vegan, gluten-free, minty sweet summer corn ice cream, which indulges your sweet tooth but assimilates like a healthy food.
- 1 1/4 cups water
- 2 ears fresh corn (shucked)
- 2 1/2 cups almond milk* (no-waste recipe)
- 20 fresh mint leaves
- 2 tbsp dried unsweetened shredded coconut (optional)
- 4 dates (deglet nour variety, use 3 if using medjool dates)
- 2 tbsp maple syrup
Shuck the corn (meaning remove everything covering the ear of the corn) with a sharp knife, cut corn kernels off the cob. Cut or break cobs into three pieces each.
Add water with corn kernels and pieces of bare cobs to a heavy-bottom pot. Over medium heat bring everything to a boil (about 5 minutes) and cover completely. Let kernels and cobs simmer for about 20 minutes, checking intermittently if the water has evaporated. At this point, corn kernels should be very soft.
Remove pieces of cobs and add no-waste almond milk, dried coconut, and dates to softened kernels. Simmer everything over medium heat for about 15 minutes. Add mint leaves and maple syrup and cook for another 10 minutes. At this point almond milk almost gets soaked into corn kernels. Remove from stove and let it cool to room temperature.
Add the mixture to a blender and blend till smooth. Pass the blended mixture through a sieve into a freezer-safe container. Serve by itself or with toasted almond. Enjoy!
*keep around 1/4 cup of almond milk extra. If the cooked mixture becomes too dense, use almond milk to dilute it.
Pudding variation: I also tried it in the pudding form. It tasted pretty good topped with toasted pistachio nuts.
Low-sugar version: omit maple syrup and reduce the number of dates to create a low-sugar version.
Extra creamy--use 1/2 cup less almond milk and add 1/2 cup low-fat coconut milk while blending everything together.
Serving: 0.25cupCalories: 63kcalCarbohydrates: 11gProtein: 1gFat: 2gSodium: 108mgPotassium: 115mgFiber: 1gSugar: 6gVitamin A: 150IUVitamin C: 2.5mgCalcium: 110mgIron: 0.4mg