Elote ice cream

From elote casserole to elote in a cup, you’ll find the that elote (mexican corn) is all over the internet. It couldn’t be any other way. Elote ice cream is a mexican favourite dessert and all you need to cool down this summer. You don’t need an ice cream maker to prepare this elote ice cream at home,  I’ll show you the two methods I use and you decide which one is better for you.

Helado de eloteWhat is mexican elote?

Elote in Mexico refers when the corn is still fresh, not matter if it’s in the cob or off the cob. As far as it is fresh it will be called elote. With elote we make countless dishes, from casseroles (pastel azteza), soups (sopa azteca), corundas (tamales) to even desserts as pan de elote and nieve (ice cream) de elote.

How to make elote ice cream

Traditionally nieve de elote is made with fresh corn steamed and then blended with other ingredientes, but here in Italy I rarely find fresh corn until late summer. So I do what most people do: I use canned corn and let me tell you that is still delicious and perfect for a summer treat.

I’d like to show you two methods to prepare this sweet corn ice cream. In the first one you’ll just blend all together and mix the mixture every 2-3 hours to avoid crystallising. This is my favourite method but it takes time and sometimes it can be tricky. Also, sometimes  you just need an easy dessert to serve at your table.

The second method involves using whipped cream which helps to get that creamy and smoothly texture without having to break the ice crystals as the other method.

And of course, you can also make your helado de elote using an ice cream machine.

Corn ice cream recipe:

Method 1

In a blender place:

  • 400 gr cooked sweet corn
  • 1 can of condensed milk (397 gr)
  • 120 gr white sugar
  • 250 ml whole milk
  • 200 gr whole cream
  • 1 tsp. ground cinnamon
  • 2 tsp. vanilla extract

Blend all ingredientes at hight speed until you’ll have a soft and smooth mixture (about 5 minutes).

Put the mixture in a container and place it in the freezer. Let it rest for 1-2 hours.

Take out the mixture and place it in the blender again – or you can use also a minipimer and blend directly in the container. Return the container to the freeze.

Repet the step 2 or 3 more times. Let freeze for the last time for several hours then before serving take it out and let it sit outside the freeze for a couple of minutes before serving.

Helado de elote en el vaso de la licuadora

 

Method 2

Ingredients:

  • 400 gr cooked sweet corn (you can use canned)
  • 250 gr condensed milk
  • 250 ml heavy whipping cream
  • 1 tsp ground cinnamon
  • 2 tsp vanilla extrac

Add everything but the whipping cream in a blender. Blend at high until the mixture is smooth and soft. Place in a bowl and let it sit in the fridge for 1 hr.

Whip the cream until peaks form. Slowly mix the whipped cream onto the corn mixture until combined. Place the mixture in the freezer for at least 5-6 hrs.

Before serving take out the ice cream from the freeze and let it sit for a couple of minutes.

Helado de elote

Elote ice cream

Make this creamy and delicious corn ice cream using only a few ingredients. Serve with chocolate or caramel sauce and a sprinkle of crushed peanuts on top.
4.5 from 2 votes
Print Pin Rate
Servings: 10 people
Author: Maricruz

Ingredients 

For method 1

  • 400 gr sweet fresh corn - cooked (/ or canned)
  • 1 can condensed milk (/ 397 gr)
  • 120 gr white sugar
  • 250 ml whole milk
  • 200 gr whole-fat cream
  • 1 tsp ground cinnamon
  • 2 tsp vanilla extract

For method 2

  • 400 gr sweet fresh corn - cooked (/ or canned)
  • 250 gr condensed milk
  • 250 ml heavy whipping cream
  • 1 tsp ground cinnamon
  • 2 tsp vanilla extract

Instructions

For method 1

  • Blend all ingredientes at hight speed until you’ll have a soft and smooth mixture (about 5 minutes).
  • Put the mixture in a container and place it in the freezer. Let it rest for 1-2 hours.
  • Take out the mixture and place it in the blender again – or you can use also a minipimer and blend directly in the container. Return the container to the freeze.
  • Repet the step 2 or 3 more times. Let freeze for the last time for several hours then before serving take it out and let it sit outside the freeze for a couple of minutes before serving.

For method 2

  • Add everything but the whipping cream in a blender. Blend at high until the mixture is smooth and soft. Place in a bowl and let it sit in the fridge for 1 hr.
  • Whip the cream until peaks form. Slowly mix the whipped cream onto the corn mixture until combined. Place the mixture in the freezer for at least 5-6 hrs.
  • Before serving take out the ice cream from the freeze and let it sit for a couple of minutes.

notes

If you have an ice cream maker machine I suggest to use ingredients from method 1 and make the mixture as said.
Nutrition
Serving: 1grams
Tried this recipe?Don't forget to tag us on Instagram! @maricruzava.blog

 

ENJOY THIS DESSERT WITH OUR FAJITAS RECIPE AND CHICKEN BURRITOS RECIPE.

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2 Comments

  1. 5 stars
    Well first of all, corn and dessert were never in the same sentence for me! I’ve heard about “elote” and seen it in movies and such but never tasted it untill now. The recipe was very easy to follow, well explained all the steps and ingredients so I think I got an easy result. My kids loved it, and my husband too!

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