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Sweet Corn and Coconut Milk Ice Cream Sandwiches pack all the fun of classic summer ice cream treats with a playful twist. The combination of naturally sweet corn and rich coconut milk creates a creamy dessert that feels both nostalgic and exciting sandwiched between homemade chewy cookies. Each bite is a mix of comforting cookie and vibrant corn flavor perfect for picnics or family cookouts.
The first time I made these was for a backyard get together where everyone was expecting plain old vanilla. They talked about these all summer and people of all ages came back for seconds.
Ingredients
- Sweet corn kernels: Fresh corn offers the brightest flavor but high quality frozen works well too look for golden plump kernels
- Coconut milk: Full fat gives a silky texture and enhances the corn. Shake the can well before using
- Sugar: Granulated sugar sweetens the ice cream without overpowering the corn
- Vanilla extract: Adds floral notes and rounds out the coconut
- Salt: A pinch heightens the sweetness and coconut flavor
- All purpose flour: Gives structure to your cookies. Spoon and level so you do not pack it in
- Baking powder and baking soda: This combination helps cookies rise and stay soft
- Butter: Use unsalted for a tender crumb. Let it come to room temperature before mixing
- Brown sugar: Adds chewiness and caramel notes
- Granulated sugar: For balancing the sweet with crisp edges
- Egg: Large eggs give moisture and bind the dough
- Vanilla extract: Brings warmth and depth to the cookies
- Baking tips: Always use fresh baking powder and soda for the best cookie rise
Step-by-Step Instructions
- Make the Corn and Coconut Ice Cream:
- Blend sweet corn kernels with coconut milk sugar vanilla and a pinch of salt until completely smooth. Pour the blended mixture into a saucepan and gently heat until it just begins to simmer. Cool fully so it does not curdle in the churner.
- Churn and Freeze the Ice Cream:
- Pour the cooled mixture into your ice cream maker and churn until it is the consistency of soft serve. Scoop into a shallow pan and freeze two to three hours until firm. This step can be done a day ahead for convenience.
- Mix the Cookie Dough:
- Combine all purpose flour baking powder baking soda and salt in a bowl using a whisk to remove lumps. In another bowl cream softened butter brown sugar and granulated sugar until fluffy. Mix in the egg and vanilla until smooth.
- Bake the Cookies:
- Add dry ingredients to the wet gradually mixing until just combined. Drop spoonfuls of dough onto a parchment lined baking sheet with space for spreading. Bake in a preheated oven at three hundred fifty degrees Fahrenheit until the edges are golden but centers remain soft. Cool completely.
- Assemble the Sandwiches:
- Once cookies have cooled scoop a generous spoonful of ice cream onto the flat side of one cookie and gently press a second cookie on top. Work quickly and return each sandwich to the freezer as you go to keep them firm.
- Freeze and Serve:
- Arrange assembled sandwiches in a single layer in the freezer for at least thirty minutes to fully set. Serve straight from the freezer and enjoy within a few days for the best taste.
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Sweet corn is my favorite summer ingredient and seeing it transformed in ice cream form always brings me back to sunny days shucking corn with my family. My kids now look forward to this dessert every July as a new tradition.
Storage Tips
Keep sandwiches sealed in a freezer safe bag or airtight container to avoid freezer burn. Separate layers with parchment paper so they do not stick. Best eaten within one week and if you want them softer let them sit at room temperature for about five minutes before biting in.
Ingredient Substitutions
Out of coconut milk Try canned evaporated milk for a dairy twist or oat milk for a vegan option. Brown butter instead of plain butter gives the cookies a deeper flavor profile. If fresh corn is not in season high quality frozen corn is a great swap.
Serving Suggestions
Serve alongside grilled fruit for a summery dessert board or drizzle with honey for an extra layer of sweetness. For special occasions you can roll the edges of each sandwich in toasted coconut flakes or chopped nuts.
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Cultural and Historical Context
Sweet corn desserts are popular throughout Asia and Latin America where corn is celebrated in both savory and sweet dishes. Pairing coconut and corn is especially beloved in the Philippines with ice cream playing a central role in festive gatherings. This recipe brings these influences to a classic American treat loved by all ages.
Recipe FAQs
- → Can I use canned corn instead of fresh or frozen kernels?
Yes, but be sure to drain and rinse the canned corn thoroughly to remove any excess liquid or flavorings before blending with coconut milk.
- → Do I need an ice cream maker for this dessert?
An ice cream maker yields the best texture, but you can freeze the blended mixture, stirring every 30 minutes to break up ice crystals if needed.
- → Can the cookies be made ahead of time?
Absolutely, you may bake the cookies in advance and store them in an airtight container until ready to assemble the sandwiches.
- → How can I make the sandwiches gluten-free?
Use a gluten-free all-purpose flour blend in place of regular flour in the cookie dough for a gluten-free version.
- → Are there ways to enhance the ice cream flavor?
Mix in shredded coconut or chopped nuts to the ice cream before freezing for extra flavor and texture variety.
- → How do I store leftover ice cream sandwiches?
Wrap each sandwich individually and store them in the freezer for up to 1 week to preserve freshness and texture.