Vietnamese · Dessert
Vietnamese Corn Ice Cream (Kem Bắp)
A Vietnamese street-dessert classic reimagined as a no-churn scoop: sweet corn and coconut milk are simmered together to build a lightly savoury-sweet base, then folded into whipped cream and condensed milk for a dense, custardy texture without an ice cream machine.
$1
20 minsPrep
5 minsCook
385 minsTotal
EasyLevel
Nutrition per serving
355Calories
3.1gProtein
28gFat
23.2gCarbs
22.4gSugar
0.5gFiber
145mgSodium
66mgChol
18.9gSat Fat
183mgPotassium
96mgCalcium
0.5mgIron
0.2mcgVitamin B12
1.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Simmer the corn-infused coconut milk (prepared ahead with fresh sweet corn kernels, strained out, leaving the infused liquid) with the white sugar and salt over low heat for 5 minutes until lightly syrupy, then cool completely to room temperature.
2
In a chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2-3 minutes.
3
Fold the condensed milk and cooled corn-coconut syrup into the whipped cream gently in three additions, keeping as much air in the mixture as possible.
4
Stir in the vanilla extract until just combined.
5
Pour the mixture into a small freezer-safe tub, smooth the top, and cover with a lid or cling film pressed to the surface.
6
Freeze for a minimum of 6 hours or until firm, stirring once with a fork at the 1-hour mark to break up any ice crystals forming at the edges.
7
Scoop into two chilled bowls, top with toasted coconut flesh, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.6 oz16g corn kernels simmered with sugar to soften and sweeten sugar white
- 3 oz85g whipped to soft peaks heavy cream
- 1.6 oz45g condensed milk
- 1.2 oz35g simmered briefly with corn to infuse coconut milk
- 0 oz0.5g salt
- 0.1 oz2g vanilla extract
- 0.4 oz10g toasted, for topping coconut flesh
