Sweet Corn Ice Cream Sandwiches are a delightful twist on traditional ice cream treats, combining the natural sweetness of corn with creamy ice cream and soft cookies. Perfect for summer gatherings or a unique dessert option, these sandwiches are not only delicious but also a fun way to impress your friends and family. With a few simple ingredients and easy steps, you can create a refreshing dessert that will leave everyone wanting more!
Ingredients
- 2 cups fresh sweet corn kernels (about 4 ears of corn)
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1/2 teaspoon cinnamon (optional)
Instructions
- Prepare the Corn Ice Cream: In a blender or food processor, combine the sweet corn kernels, heavy cream, whole milk, granulated sugar, vanilla extract, and salt. Blend until smooth. Pour the mixture into a saucepan and heat over medium heat until it begins to simmer. Remove from heat and let it cool.
- Chill the Mixture: Once cooled, transfer the corn mixture to a bowl and refrigerate for at least 2 hours or until completely chilled.
- Churn the Ice Cream: Pour the chilled corn mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.
- Make the Cookies: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg. In another bowl, whisk together the flour, baking powder, baking soda, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Shape and Bake the Cookies: Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Assemble the Sandwiches: Once the ice cream is firm and the cookies are cool, scoop a generous amount of corn ice cream onto the flat side of one cookie. Top with another cookie, pressing down gently to create a sandwich. Repeat with remaining cookies and ice cream.
FAQs
Can I use canned corn for this recipe?
While fresh sweet corn is recommended for the best flavor, you can use canned corn in a pinch. Just make sure to drain it well before blending.
How long can I store the ice cream sandwiches?
You can store the sweet corn ice cream sandwiches in an airtight container in the freezer for up to 2 weeks.
Can I make this recipe dairy-free?
Yes, you can substitute the heavy cream and whole milk with coconut cream and almond milk or any other dairy-free alternatives to make it dairy-free.
What other flavors can I add to the ice cream?
You can experiment with different flavors by adding ingredients like lime zest, mint, or even chocolate chips to the corn ice cream mixture.