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Vegan Brown Sugar Corn Ice Cream

Vegan Brown Sugar Corn Ice Cream

Reprinted with permission from Incredible Vegan Ice Cream by Deena Jalal, Page Street Publishing Co. 2019. Photo credit: Emily Kan

Course Dessert
Servings 1 quart


  • 1 cup 175 g corn, fresh or frozen
  • cups 420 ml all-natural canned coconut milk
  • 2 tbsp 25 g organic unrefined cane sugar
  • 2 tbsp 28 g organic brown sugar
  • 2 tbsp 30 ml organic agave
  • 2 tbsp 30 ml pure maple syrup
  • ½ tsp vanilla extract
  • Pinch of sea salt


  1. Purée the corn in a small food processor until it has the consistency of applesauce. Set 1 cup (240 ml) aside.
  2. Bring the coconut milk, sugars, agave, maple syrup, vanilla, and salt to a simmer in a 2-quart (2-L) heavy saucepan over medium heat, and then add the corn purée. Bring the mixture back to a simmer for 5 minutes, then remove the pan from heat and let it steep, covered, for 30 minutes to 1 hour. Pour the cream mixture through a fine-mesh sieve into a bowl and discard any large corn remnants. Cover and chill the mixture for at least 2 hours, or overnight.
  3. Add the chilled mixture to your ice cream maker and churn it according to the manufacturer’s instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and when it’s finished it should look like soft serve. Transfer the churned ice cream to a large, freezer-safe container, smooth the top, cover, and freeze it for at least 5 to 6 hours, or until it is firm.
  4. Store this ice cream in the freezer in an airtight container for up to 1 week.