Smooth and creamy Mexican inspired sweet corn ice cream made possible by freeze dried sweet corn from our friend Jenni and thrivelife.com!
During my two year LDS mission in Santa Rosa, CA, I had some amazing food. I worked with the Spanish speaking people and was therefore introduced to many Hispanic influenced foods that I had yet to try growing up in NC. And for the most part, they were AMAZING. Seriously, I grew up around good food, but I loved almost everything that was thrown my way on my mission.
One of those memorable food experiences was when I was taken to a local Mexican ice cream shop. I came in and scowered the vast selection and realized oddly enough that almost every ice cream came from a fruit or vegetable and it wasn't vanilla ice cream with a few blackberries thrown in. It was legitimate, hardcore, for real fruit and vegetable based ice cream.
I chose two flavors, avocado and sweet corn, and they were equally divine. No joke. So when our friend Jenni with thrivelife.com offered us freeze dried fruit and vegetable options I was so excited to make some sweet corn ice cream out of freeze dried sweet corn!
First of all, the corn was amazing in and of itself. I couldn't stop eating it as I was making the ice cream. Seriously! What a healthy and convenient snack. Then when it came to making the ice cream, I made a few adjustments to my typical no churn ice creams and it resulted in that same great taste I encountered in Santa Rosa, CA years ago! The recipe is incredibly simple and an unique food experience to attempt if you are yet to do so. Enjoy!
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