Sarah’s Story:

I know — corn in ice cream sounds wild. But trust me, the first time I tried it at a local fair, I was hooked. Sweet, creamy, and a little nostalgic, it tastes like summer in the best way. Now I make it at home using fresh corn from the farmer’s market, Greek yogurt or coconut milk, and a touch of honey. It’s one of those recipes that surprises people… in the best way.

🌽 Sweet Corn Ice Cream Recipe

Ingredients:

• 2 cups fresh corn kernels (from 2–3 ears of corn)

• 1 ½ cups coconut milk or whole milk (or a mix)

• ½ cup Greek yogurt (or coconut yogurt)

• ¼ cup honey or maple syrup (to taste)

• 1 tsp vanilla extract

• Pinch of sea salt

• Optional: 1 tbsp butter (for richness), cinnamon, or lime zest

👩‍🍳 Instructions:

1. Cook the corn:
   In a saucepan, simmer corn kernels in the milk for about 10 minutes until tender. Let it cool slightly.

2. Blend the base:
   Add the cooked corn and milk to a blender with yogurt, honey, vanilla, and salt. Blend until smooth.

3. Strain (optional):
   For an extra smooth texture, strain the mixture through a fine mesh sieve.

4. Chill & freeze:
   Chill in the fridge for 1–2 hours, then churn in an ice cream maker or freeze in a container, stirring every 30–45 minutes until scoopable (about 4 hours).

5. Serve:
   Top with a sprinkle of cinnamon, lime zest, or crushed cornflakes for crunch!

💡 Tips:

• Want a dairy-free version? Use coconut milk + coconut yogurt.

• Add a swirl of honey or fruit puree before freezing for extra flavor.

• Try it with roasted corn for a deeper, nutty sweetness!

🥣 Nutrition (per serving, based on 6):

• Calories: ~160

• Protein: 4g

• Carbs: 20g

• Sugars: 12g

• Fat: 7g

• Fiber: 2g