Yes, you read the title right, corn ice cream! Just when I thought pregnancy cravings could get weird it appears postpartum ones are no exception. While picking mulberries from my tree I began thinking about what I would create with them… cheesecake, ice cream, pancakes?
It was almost lunchtime the temperature was hot and I had a hankering for corn! When the idea popped into my mind of marrying mulberries with corn I first envisioned blending them both together to make a purple looking ice cream but then I got inspired to keep them separate and make a sauce with the berries. I basically wanted to distinguish the two flavors as opposed to melding them together. Think of them as married with separate bedrooms, a concept as strange as corn in ice cream to some, but for those who may have tried artisanal ice cream flavors before or having ones own bedroom in a committed relationship then you’ll know just how brilliant these concepts can be!
Since corn is already a sweet food I had no doubt that it would make a perfect scoop. However, I was perplexed wether or not I should add sweetener to the base. Knowing that the sauce was going to be sweetened I opted to not sweeten the ice cream. For my buds this decision was just right but for those of you who like your sweets, well SWEEEET then you may opt to add in a splash of maple syrup or your favorite sweetener.
Have fun serving this surprising treat to your loved ones! Let me know if you’ll be making this simple recipe and if you can’t get a hold of mulberries I recommend trying blueberries or blackberries!
- For the Ice Cream:
- 1⅓ cup corn
- 1 cup almond milk
- 1 cup cashews
- ½ cup coconut meat (or full fat coconut milk)
- 1½ tsp vanilla extract
- For the compote:
- 2 cups mulberries
- ½ cup liquid sweetener
- For the ice cream:
- Blend all ice cream ingredients together and place in refrigerator until well chilled aprox 2 hours. Pour mixture into ice cream maker and follow manufacturers instructions. If you don't have an ice cream maker pour mixture in a freezer safe container in the coldest part of your freezer and stir every hour until ice cream freezes well enough for scooping.
- For the raw compote: Blend compote ingredients together and strain through a sieve. Place in the refrigerator until ice cream is ready and then pour on top.
- For the cooked compote: In a small sauce pan add the berries with 1 cup sugar crystals (raw, coconut, brown etc...). Heat should be med high and mixture will come to a boil stir until liquid aprox 5-8 minutes. Strain through a sieve and place in refrigerator until ice cream is ready.