Vegan Mais con Kueso Sorbetes (Sweet Corn with Cheese Ice Cream)

Desserts | Healthy Filipino | Recipes | Spring/Summer
July 21st, 2019
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Vegan Mais con Kueso Sorbetes, a sweet corn and cheese ice cream that is very popular in the Philippines.   Made vegan by using a combo of cashew and coconut cream.

National Ice Cream Day

Did you know that July 21 is National Ice Cream Day?  Which to me is the best day ever.  If I had to pick one thing to eat every day and nothing else it would be ice cream. To celebrate this special special day I have a special special ice cream to share with you.

Mais con Kueso Sorbetes a sweet corn with cheese ice cream.  It’s a specialty in the Philippines.  We love adding that creamy saltiness in our desserts.  There is just something about hitting all the taste senses with this particular Filipino flavor profile.

Mais con Kueso Sorbetes

This version is vegan made from cashew and coconut cream.  Without using dairy or eggs to get that super creamy texture, it’s best to use real can sugar to get the same mouth feel.

To make this ice cream all you need is five ingredients:

Make the Cashew Cream

A short cut I like to do when making cashew cream is to soak the raw cashews in boiling hot water for at least an hour.  If you want ice cream right away this is the way to go, otherwise you can soak the cashews overnight in some room temperature water.

Strain the soaked cashews into a blender and add in just 1/4 cup of the water you soaked it in.  Blend until super smooth and creamy.  Now put it in a sauce pan with the coconut cream.

Add the Corn

The key here is to buy super sweet fresh corn.  You can probably get away with using creamed corn in a can, but while sweet corn is in season why not?

To remove the kernels from the cob place the ear of corn in a shallow bowl and slice along the cob.  It will fall neatly into the bowl without going all over the place.

For more flavor cut the naked cobs into one inch pieces and place that in with the cashew and coconut cream.  Bring up to a low simmer for about 5 minutes.  Take out the cobs and then add in the kernels.  Simmer for another 5 minutes until the corn is nice a plump.  Add in the sugar and mix until it’s dissolved.  Leave this mixture to cool to room temperature.

Let’s Make Ice Cream

Once the mixture is cool take out your ice cream maker.  Pour the mixture in and let it mix for about 10-15 minutes.  It doesn’t take long for it to get thick and icy.  Once you see it stetting thick add in the cubes of cheese.  Transfer the mixture to a freezable container and let it set for an hour.

Serve in cups or cones and celebrate National Ice Cream Day well!

For more healthy Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest.  Or subscribe to get these recipes in your inbox.  And if you make this Vegan Mais con Kueso Sorbetes I would love to see it.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.

Vegan Mais con Kueso Sorbetes (Sweet Corn with Cheese Ice Cream)
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Vegan Mais con Kueso Sorbetes (Sweet Corn with Cheese Ice Cream)

Vegan Mais con Kueso Sorbetes, a sweet corn and cheese ice cream that is very popular in the Philippines. Made vegan by using a combo of cashew and coconut cream.

Course Dessert
Cuisine Filipino, Vegan
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 Scoops
Author Rezel Kealoha

Ingredients

  • 1 Cup Raw Cashews
  • 4 Cups Boiling Water
  • 1 Can Can of Coconut Cream
  • 1/2 Cup Cane Sugar
  • 2 Ears Fresh sweet corn - kernals removed
  • 1/2 Cup Diced Vegan cheddar cheese

Equipment

  • Blender
  • Ice Cream Machine

Instructions

Make Cashew Cream

  1. Soak the Cashew Cream in the boiling water for 1 hour. 

  2. Strain the soaked cashews into a blender and add in just 1/4 cup of the water you soaked it in. Blend until super smooth and creamy. Now put it in a sauce pan with the coconut cream.

Prep the Corn

  1. To remove the kernels from the cob place the ear of corn in a shallow bowl and slice along the cob. It will fall neatly into the bowl without going all over the place.

  2. Cut the naked cobs into one inch pieces and place that in with the cashew and coconut cream. Bring up to a low simmer for about 5 minutes. Take out the cobs and then add in the kernels. Simmer for another 5 minutes until the corn is nice a plump. Add in the sugar and mix until it’s dissolved. Leave this mixture to cool to room temperature.

Make the Ice Cream

  1. Once the mixture is cool take out your ice cream maker. Pour the mixture in and let it mix for about 10-15 minutes. It doesn’t take long for it to get thick and icy. Once you see it stetting thick add in the cubes of cheese. Transfer the mixture to a freezable container and let it set for an hour or even overnight.

  2. Serve in cups or cones.

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