Ingredients
Scale
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1 ½ cups corn kernels (fresh or canned, drained)
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1 can (14 oz) sweetened condensed milk
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2 cups heavy cream (cold)
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1 tsp vanilla extract
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Pinch of salt
Instructions
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Blend corn and sweetened condensed milk until smooth.
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Strain the mixture to remove solids (optional for extra smoothness).
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Stir in vanilla and salt.
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In a separate bowl, whip heavy cream until stiff peaks form.
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Gently fold the corn mixture into the whipped cream.
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Pour into a loaf pan, cover, and freeze for at least 6 hours or overnight.