Sweet Corn and Strawberry Swirl Ice Cream
and we're back with another seasonal scoops recipe!
It’s July. It’s hot. What better way to cool off than with ice cream? But not just any ice cream…
Sweet corn and strawberry swirl ice cream to be exact!
If you missed it, I’m making ice cream flavors inspired by the seasons. So far we’ve got:
And every week I say something like, “this one’s my favorite!” and it might just be my love of corn talking, BUT this one is my actual favorite so far!
Peep the corn halloween costume. I really do love corn.
As always, the ice cream machine I use is this one from cuisinart. I love it!
P.S while you can make ice cream without an ice cream maker, because we’re using a base of coconut milk and cashews, it realllly helps to use an ice cream machine to incorporate air and get the light, fluffy, creamy texture that makes ice cream so good!
Sweet Corn & Strawberry Swirl Ice Cream
Servings: 8 Servings
Chill Time: 4 hours
Churn Time: 30 minutes
Ingredients
Strawberry Swirl
1 cup strawberries, quartered
1/4 cup sugar
1 tbsp lemon juice
1 tsp cornstarch
Ice Cream Base
3/4 cup raw cashews, soaked
1 can (13 oz) coconut milk
3/4 cup sweet corn kernels
1/2 cup sugar
1 tsp vanilla extract
Pinch of salt
How to Make
Step 1: Place the cashews in a bowl and cover with hot water. Let soak for at least 30 minutes while you prep the rest of the recipe.
Step 2: In a saucepan, combine the coconut milk and corn kernels. Simmer gently over medium heat for 10–15 minutes, stirring occasionally to prevent sticking.
Step 3: After simmering, lightly blend the mixture with an immersion blender (just enough to break down some of the corn, not fully smooth). Remove from heat and let steep for another 15–30 minutes to deepen the flavor.
Step 4: In a small saucepan, add the strawberries, sugar and lemon juice. Cook over medium heat until the mixture becomes jammy, about 5–7 minutes.
Step 5: Then whisk the cornstarch into the strawberry mixture and let cook for 2-3 more minutes, or until it thickens slightly. Transfer the compote to a container and let cool, then place in the fridge.
*If you’re using frozen strawberries, you can add them straight to the pan, just break them up as they cook to avoid large chunks in your compote!
Step 6: Strain out the corn solids from the coconut milk and add the infused coconut milk to a blender along with the soaked (and drained) cashews, sugar, vanilla extract, and a pinch of salt. Blend until completely smooth.
Step 7: Place the ice cream base and strawberry compote in the refrigerator for at least 4 hours or overnight.
Step 8: Churn the ice cream base according to your ice cream maker’s instructions, for me it’s about 30 minutes.
Step 9: Once the ice cream reaches a soft-serve consistency, transfer it to a container, layering scoops of the ice cream with spoonfuls of the strawberry compote to create a swirl effect throughout. Then place in the freezer for at least 4 hours or until it reaches your desired consistency.
Leftovers
Store the ice cream in an airtight container in the freezer for up to 1-2 weeks. Make sure to let it sit at room temperature for 5-10 minutes before scooping to let the strawberry swirl soften.
I store all my ice cream in these containers and I LOVE them! The ice cream stays soft (not icey) and they’re sooo easy to close and open.
P.S. Print the recipe here! ⬇️
Enjoy!!
xoxo, Natalie!
You need to set up an ice cream stand here in Chicago 😂
Oh, I bet that is so delicious😋