Corn on the Cone

Caroline Shannon-Karasik, Photography by Anastassios Mentis


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Makes 4 servings

2 cups fresh corn kernels (from about 4 large ears)

2 cups unsweetened nondairy milk (we used coconut)

½ cup pure maple syrup

½ teaspoon pure vanilla extract

pinch of sea salt

1 Tablespoon ground flaxseed

3 Tablespoons warm water

¼ cup coconut oil, room temperature


Believe it or not, these two summer staples— ice cream and corn—are better together. Here, we shake up dessert time with a homemade recipe for corn ice cream. The ripe corn is surprisingly sweet, while flaxseed and coconut oil make for healthier alternatives to the raw egg and heavy cream used in traditional DIY ice creams.


1. Child: Measure corn, milk, maple syrup, vanilla, and sea salt into a medium saucepan.

2. Parent: Bring mixture to a boil, then simmer, whisking continuously for about 5 minutes. Remove from heat and allow to cool for 1 hour.

3. /Parent and child: In a small bowl, mix flaxseed meal with water and allow it to sit for about 5 minutes.

4. Parent and child: Add cooled corn mixture, flaxseed meal mixture, and coconut oil to a blender. Blend until smooth.

5. Parent: Strain mixture into a colander over a medium bowl. Cover with plastic wrap and store in refrigerator for 4 hours or overnight.

6.Parent and child: Once mixture has chilled, place in the freezer for 2 hours. Remove from freezer and beat mixture with a hand mixer, breaking up ice crystals. Cover and return to freezer for 2 more hours.

7. Parent and child: Remove mixture from freezer again and beat once more to break up ice crystals. Use a spatula to pack the ice cream into an airtight container. Return mixture to freezer for an additional 2 hours or until firm. Scoop and serve.

Per Serving:

Calories: 315

Carbohydrates: 42 g

Fat: 17 g

Protein: 3 g

Fiber: 3 g

Active Time: 35 minutes

Total Time: 8 hours (including chill time)