At first glance, corn may seem odd in a dessert. But its sweet flavor and juicy texture make it all that a sherbet could ever dream of.

Recipe by Cooking Light July 2000


Recipe Summary

10 servings (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Place the first 5 ingredients in a blender or food processor; process until smooth. Combine corn mixture and buttermilk in a large bowl; cover and chill 20 minutes.

  • Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Nutrition Facts

125 calories; calories from fat 7%; fat 1g; saturated fat 0.5g; mono fat 0.3g; poly fat 0.1g; protein 2.5g; carbohydrates 28.3g; fiber 1g; cholesterol 2mg; iron 0.3mg; sodium 29mg; calcium 62mg.