- 1 can ( 450 g ) UFC Whole Kernel Corn , drained (reserve stock and ¼ cup corn for toppings)
- ½ cup condensed milk
- 1 cup evap milk
- 3-4 cups ice cubes
- Combine half of UFC Corn with condensed and evap milk . Stir. Pour into ice tray. Freeze overnight .
- Combine remaining ingredients in a blender including frozen corn and corn stock . Blend until desired consistency . Top with reserved corn kernel.