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.
Prep Time30 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Dessert
Cuisine: Filipino, Vegan
Servings: 12 Scoops
- 1 Cup Raw Cashews
- 4 Cups Boiling Water
- 1 Can Can of Coconut Cream
- ½ Cup Cane Sugar
- 2 Ears Fresh sweet corn - kernals removed
- ½ Cup Diced Vegan cheddar cheese
Make Cashew Cream
Soak the Cashew Cream in the boiling water for 1 hour.
Strain the soaked cashews into a blender and add in just ¼ 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
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.
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.