I recently came back from 4th of July weekend in Long Island, doing some farm stand and vineyard hopping, with an overnight bag, a cooler… And the mister. It was a blast. If you haven’t been to the North Fork of Long Island, I highly recommend it. I’ll also post some of my specific recommendations soon so you know exactly where to go! Between the trees, corn fields and vineyards… There is a farm stand every few minutes it seems. All packed with local produce grown right there, freshly picked. You can imagine how much fun that is for me. Hehe.
Anyway, here’s the thing. Every place had tons of gorgeous sweet corn that was also mega cheap. I told you I had a cooler right? So we felt ambitious… And bought like, a lot. So cut to us getting home the next day with a trunk full of goodies and about 50% of it being bushels of corn. Have you done this before? I would like to say it was the first time but it’s not.
So. What to do with an excess of beautiful, fresh local corn knowing you are but two people with no plans or time to throw a big party for all your friends to come help you deplete the stash in a timely manner?!?
You have a few options…
You can make a bunch on the grill, in the oven or boiled… Eat what you can and cut up, save the rest for your lunches ahead.
You can also freeze it, sure- you will be super prepared come fall and winter.
Anything else? Ah yes.
YOU CAN MAKE ICE CREAM.
Yes you can. And you don’t need anything fancy except 4-5 ingredients including all that corn! No ice cream maker either. This is NO CHURN, baby.
A quick note about the 5th ingredient… It’s fleur de sel (or the fanciest salt you have in possession)- and it’s just a little on top to take it to the next level. Normally, I make toppings italicized and optional in the ingredient list. Not this time… MANDATORY.
This ice cream is my new favorite. It tastes so heavenly… Pile it on top of your favorite cone (I found gluten-free ones), make these from Fork and Beans blog, or scoop it in your favorite dish. Happy Summer, guys!
Vegan Sweet Corn Ice Cream (no churn) serves 6 / vegan// lactose-free// gluten-free
- 1 coconut milk can, refrigerated overnight (I recommend this brand)
- 2 ears of corn
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- pinch of fleur de sel (or sea salt)
- Boil ears of corn until you can pierce with a fork, approx. 20 minutes or so, drain and set aside. When they’re cool enough to handle, cut corn off of the cob and set aside.
- Place a large mixing bowl in the freezer so it gets cold!
- Puree the corn in a blender until smooth, and place in the fridge so it’s at least room temperature and no longer warm.
- Once that’s set, remove the bowl from the freezer.
- Grab your coconut milk can and carefully spoon out the top cream, do not use any of the water that’s at the bottom – save it for something else. Add the cream to the cold bowl.
- Using a hand or stand mixer, mix the cream on medium-high so it becomes creamy and smooth.
- Add maple syrup to the cream, once blended in, add in the corn puree, followed by the vanilla extract. Stop the mixing once everything is smooth and evenly combined.
- Line a freezer safe container with parchment paper and pour the ice cream mixture into the lined container. Lightly cover with tin foil and freeze 6 hours or overnight.
- When ready to serve, let the ice cream thaw out for 5 minutes and then spoon into your cones or serving bowls! Last but not least, top it off with a little fleur de sel…mmmmm.
Vegan Sweet Corn Ice Cream (no churn) – serves 6
Use #foodbymars to tag your FBM inspired creations! I’d love to see!