Make something different with the seasons best corn. Healthy Sweet Corn Ice Cream spiked with basil and an irresistable caramel swirl will have you rethinking corn for dessert.
Corn Is Amazing right now. I have been enjoying it in my Healthy Cornbread, Burrito Bowls, and in multiple BBQ Chicken Salads. Check out my latest WIAW post for more recipes using corn in every meal! There is one more thing you need to make with the seasons best corn.
Sweet Corn Ice Cream!
Yes your read that right. I love my savory cornbread recipe but it needs to step aside and make way for the dessert side of corn.
Sweet Corn Ice cream uses the natural sugars from both the kernels and the cob to give it amazing taste and texture. Hints of basil and a pinch of salt give a nice bite that actually helps to enhance the flavor and sweetness.
The base of this is made up of almond milk, fat-free half and half and eggs. This makes it lower in fat and calories but still thick, creamy, sweet and satisfying. The ice cream itself is not extremely sweet, but it’s not savory by any means. Think popcorn, which takes on a decadent caramel corn flavor when you get a hold of the golden swirl that flows throughout.
Dig your spoon in and you will find a sticky date Carmel swirl running through the creamy goodness. Make sure a good amount of that ends up in your serving. And by all means go ahead and pile it on because its naturally sweetened and full of fiber.
This is a much lighter Ice Cream than your typical full-fat version so it does require sitting out for a few minutes after being frozen to soften up. But hey, having to waiting just makes it that much better when you finally dig in.
Pin Basil Sweet Corn Ice Cream
This recipe does require an Ice Cream Machine. If you don’t have one I highly recommend you consider getting one. They are very affordable, easy to use, and fast. Plus it’s fun for the whole family to enjoy a bowl of homemade ice cream. I know my sister loves pouring in the liquid and then watching it turn into ice cream before her eye while it churns, Heck I like watching it Churn, its mesmerizing!
This is the first one I ever got and it worked amazing! I have since upgraded to one that doesn’t require freezing the bowl, but this one was very inexpensive and does a great job.
Basil Sweet Corn Ice Cream
- Ice Cream:
- 4 cobs corn
- 2 cups fat-free half and half
- 11/2 cups almond milk
- handful of fresh basil leaves
- ¾ (divided) cup granulated sugar substitute
- 3 egg yolks
- ½ teaspoon xanthem gum
- Caramel Date Swirl
- 1 cup pitted medjool dates
- ½ cup sugar-free maple syrup
- ¼-1/2 cup full fat coconut milk
- pinch salt
- ½ teaspoon vanilla
- Cut the kernels off the cob and place the kernels, cobs, half and half, almond milk, basil and ½ cup sugar in a large pot. Bring to a boil over medium heat then turn off heat and let sit for 1 hour.
- Remove the basil and corn cobs and discard. Pour the milk mixture in a blender and blend. It will not get completely smooth due to the corn skins, that is ok.
- Return the mixture to the pot, whisk in the xanthem gum and place over low heat. In a separate bowl; combine egg yolks and remaining ¼ cup of sugar and whisk. Continue whisking while slowly streaming in ½ cup of the warm milk mixture to temper the eggs. Then add the tempered egg mixture back into the pot slowly while whisking. Cook over medium low, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat.
- Pour the mixture through a fine sieve. Press all the liquid out of the solids with the back of a spoon discard the solids. Place the strained liquid in the fridge to cool for 3-4 hours.
- Pour the mixture into your ice cream machine and churn according to your machines directions.
- Make the Carmel;
- place al ingredients in a blender and blend until smooth and slightly runny. You can add more coconut milk if its too thick. Set aside
- When the ice cream is done pour ¼ of it into a freezer friendly storage container. Add a thin layer of caramel followed by another ¼ of the ice cream. Repeat layers until all of the ice cream is in the container. You most likely will not use all of the caramel. Store the unused caramel in the fridge for drizzling later.
- Place the ice cream in the freezer to firm up, then enjoy with extra caramel on top.
Use leftover caramel on pancakes, yogurt, in coffee, or anywhere else because its delicious.
Have you tried corn ice cream before?
What is the oddest ice cream flavor you have ever had?