Learning > Recipes

Egg And Dairy-Free Sweet Corn Ice Cream


BRIDGE magazine


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This ice-cream recipe is suitable for individuals with egg allergies and/or lactose intolerance, while still invoking the nostalgia of old-school hawker ice cream.




  • 500ml of coconut cream, chilled
  • 3 tablespoons of brown sugar
  • 1 can (425g) of creamy sweet corn*
  • Gula melaka syrup (optional)
  • Salt


*Instead of cooking and de-kernelling cobs of corn, canned sweet corn is equally tasty and much more convenient.


Preparation method:


  • Portion the coconut cream into equal halves.
  • In a pot, heat up a portion of coconut cream on low heat (do not boil), and add three tablespoons of brown sugar and a pinch of salt.
  • Add the sweet corn to the mixture and stir well to ensure everything is mixed well, and that the sugar and salt have dissolved.
  • Take the mixture off the heat and set aside to cool.
  • In a bowl, whip the other portion of coconut cream using a whisk or a cake mixer until hard peaks form (it will stop sliding off the beater) and set aside.
  • Combine both portions by gently folding the whipped coconut cream into the other portion until it is mixed well. Do not whisk.
  • Gently pour the combined mixture into a freezer-safe container and flatten it with a spoon or spatula.
  • Drizzle gula melaka syrup on top and use a chopstick to create swirls (optional).
  • Cover the container with an airtight lid and place it in the freezer for at least 12 hours or until the mixture becomes slightly hard.
  • For extra-smooth ice cream, gently stir the mixture with a spoon every few hours.


Source: BRIDGE magazine (May/Jun 2020 issue) by South West CDC. Reproduced with permission.



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