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.
Servings: 12 Scoops
Ingredients
- 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
Equipment
- Blender
- Ice Cream Machine
Instructions
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.
Make the 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 or even overnight.
- Serve in cups or cones.