Elote Ice Cream

Elote ice cream is a Mexican favorite dessert with a delicate taste and a creamy texture. You don’t need an ice cream maker to prepare this recipe at home because  I’ll show you the two methods I use and you will see how easy is to make.

this recipe

From elote casserole to elote in a cup, you’ll find that elote (Mexican corn) is all over the internet. It couldn’t be any other way.

Elote in Mexico refers to when the corn is still fresh, no 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 like pastel azteca, soups (sopa azteca), corundas (tamales) to even desserts as pan de elote and this elote ice cream.

What corn to use?

Traditionally nieve de elote is made with fresh white corn steamed and then blended with other ingredients, but sometimes is not easy to find fresh corn on the cob, lets figure Mexican white corn! So, the easier solution is to use canned sweet corn.

Canned sweet corn also adds more sweetness to the ice cream, and allows you to make this recipe any season of the year!

Two easy methods

I’d like to show you two methods to prepare this sweet corn ice cream. In the first one, you’ll just blend all ingredients together and mix the mixture every 2-3 hours to prevent it from crystallizing. This is my favorite method but it takes time and sometimes it can be tricky.

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

And of course, you can also make this recipe using an ice cream machine, if you have one.

How to make elote ice cream

Method 1

Use the following ingredients and place them into a blender:

• 2 ⅔ cups canned sweet corn (400 g)
• 1 can of condensed milk (397 g)
• ½ cup white sugar (120 g)
• 1 cup whole milk (240 ml)
• 1 cuo heavy cream (200 g)
• 1 teaspoon ground cinnamon
• 2 teaspoon vanilla extract

• Blend all ingredients at high 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. Freeze for 1-2 hours.
• Take out the mixture and place it in the blender again – or you can use also an immersion blender and blend directly in the container. After blending, return the container to the freeze.
• Repeat the previous step 2 or 3 more times. Let it freeze for the last time for a couple of hours.
• Before serving remove it from the freezer and let it sit outside for a couple of minutes before serving.

Method 2

The ingredients you’ll need:

• 2 ⅔ cups canned sweet corn (400 g)
• ¾ cup condensed milk (250 g)
• 1 cup heavy whipping cream (250 g)
• 1 teaspoon ground cinnamon
• 2 teaspoon 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 remove the ice cream from the freeze and let it sit for a couple of minutes.

How To Serve

You can serve this delicious corn ice cream topped with chopped nuts. Pistachios and almonds are my favorite and both pair amazing with corn. For an extra sweet touch, drizzle with cajeta de Celaya (Mexican caramel).

How To Store

Place a sheet of parchment paper covering the surface of your elote ice cream, this will help to prevent crystals from forming on top.

Take in mind that homemade ice cream doesn’t have the preservatives as store-bought ice cream has. So, better to eat it within 3 weeks.

Elote ice cream

author Maricruz Avalos Flores

10 people

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.

prep 10 minutes minutes

Resting time 12 hours hours

total 12 hours hours 10 minutes minutes

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Ingredients 

Cups (US) – Metric

For method 1

• ▢ 2 ⅔ cups canned sweet corn
• ▢ 1 -14oz can condensed milk
• ▢ ½ cup white sugar
• ▢ 1 cup whole milk
• ▢ 1 cup heavy cream
• ▢ 1 tsp ground cinnamon
• ▢ 2 tsp vanilla extract

For method 2

• ▢ 2 ⅔ cup canned sweet corn
• ▢ ¾ cup condensed milk
• ▢ 1 cup 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.
• Remove the mixture from the freezer and place it in the blender again. Blend and then return the container to the freezer.
• Repeat the above step 2 or 3 more times. .
• Let the ice cream freeze for the last time for 6 hours.
• Before serving, remove ice cream from the freezer and let it sit at room temperature 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 soft peaks form. Slowly mix the whipped cream into the corn mixture until combined.
• Place the mixture in the freezer for at least 5 hrs.
• Before serving, remove ice cream from freeze and let it sit at room temperature for a couple of minutes before serving.

Notes

• If you have an ice cream maker machine I suggest to use ingredients from method 1 and make the mixture as said.
• Nutrition info is for ingredients used in first method only.

Nutrition Information

Calories: 300kcal | Carbohydrates: 41g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 151mg | Potassium: 259mg | Fiber: 1g | Sugar: 34g | Vitamin A: 514IU | Vitamin C: 2mg | Calcium: 159mg | Iron: 1mg

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