Enjoy creamy Corn Ice Cream made with fresh sweet corn for a rich, smooth dessert. This unique treat captures the sweet, natural flavor of corn in every bite.
This Corn Ice Cream is a creamy, refreshing treat that highlights the natural sweetness of fresh corn. Perfect for summer or anytime you want a unique, homemade dessert, it combines smooth texture with a subtle, sweet corn flavor.
Made with simple ingredients and easy techniques, this ice cream is both comforting and impressive. You can serve it on its own, with a drizzle of caramel, or alongside a warm pie for a delicious twist. We love trying new Ice Cream Recipes.
Table of contents
Why We Love This
- Unique Flavor: Highlights the natural sweetness of fresh corn in a creamy dessert.
- Simple Ingredients: Made with basic pantry staples, easy to prepare at home without an ice cream machine.
- Versatile Serving: Enjoy on its own, with caramel drizzle, or alongside other desserts.
- Refreshing Texture: Smooth and creamy, perfect for a summer treat.
Ingredients
- Fresh Corn: Use sweet, fresh yellow corn for the best natural flavor.
- Cream Base: Heavy whipping cream creates a rich, creamy texture.
- Sweetened Condensed Milk: Adds sweetness and smoothness.
- Corn Syrup: Helps achieve a silky consistency in the ice cream.
- Vanilla & Salt: Enhances the corn flavor and balances the sweetness.
Step By Step Instructions
Step 1. Stary by cutting the kernels from the cobs. You should have about 2 ยผ cups. Make sure to reserve the cobs.
Step 2. You will need a large pot as you will have more room than a saucepan. Combine the corn kernels, reserved cobs, heavy cream, condensed milk, and salt. Let the mixture come to a simmer over medium heat. Then reduce to medium-low and cook about 6 minutes. Stir frequently and cook until kernels are just tender
Step 3. Pour the custard mixture into a large heatproof bowl. Refrigerate uncovered, stirring occasionally, until fully chilled. This will take about 3 hours.
Step 4. Remove and discard the cobs, scraping any liquid back into the bowl. Strain the mixture through a fine-mesh sieve into a large bowl, pressing on corn solids to extract as much liquid as possible. I like to use the back of a spoon to do this. Whisk in corn syrup and vanilla extract.
Step 5. Save some of the strained kernels separately in an airtight container in the refrigerator for later use as garnish. Use an electric mixer on medium speed, beat the strained cream mixture until aerated and fluffy. Then pour into a 9×5 loaf pan. Place plastic wrap directly on the surface.
Step 6. Allow the mixture to freeze until firm, at least 6 hours or overnight. Finally, scoop using an ice cream scoop into bowls and garnish with reserved kernels if desired.
Storage
Freezing: Store corn ice cream in an airtight container in the freezer.
Shelf Life: Best enjoyed within 1โ2 weeks for optimal texture and flavor.
Serving Tip: Let the ice cream sit at room temperature for a few minutes before scooping for easier serving.
Pro Tips
- Steep the Cobs: Make sure to steep the corn cobs in the milk mixture along with the kernels. This adds rich corn flavor throughout the ice cream.
- Scrape the Kernels: Scrape the corn kernels off the cob carefully to maximize flavor and texture.
- Blend Smoothly: After steeping, blend the mixture thoroughly for a creamy consistency before freezing.
- Use Fresh Corn: Fresh, sweet corn gives the best flavor, but if using frozen, thaw and drain well.
- Adjust Sweetness: Taste before freezing and adjust the sugar if the corn is especially sweet or bland.
- Corn Syrup: Adding light corn syrup helps prevent crystallization, keeping the ice cream smooth.
Variations
Honey Corn Ice Cream: Swap part of the sugar for honey for a natural floral sweetness.
Spiced Corn Ice Cream: Add a pinch of cinnamon, nutmeg, or cardamom to the milk mixture for a warm, spiced flavor.
Corn and Berry Swirl: Fold in a berry compote (like raspberry or blueberry) after churning for a fruity contrast.
Vanilla Bean Corn Ice Cream: Add a scraped vanilla bean along with the extract for a richer, aromatic flavor.
Sweet Corn and Coconut: Substitute part of the cream with coconut milk for a tropical twist.
Corn and Caramel Swirl: Drizzle homemade caramel sauce into the churned ice cream for a decadent touch.
More Easy No Churn Ice Cream Recipes
Donโt wait! Try this creamy, sweet corn ice cream today and bring a taste of summer to your table! Share your creations and let us know which variation is your favorite!
Corn Ice Cream
Ingredients
- 3 large ears fresh yellow corn
- 2 cups heavy whipping cream
- 14 oz. sweetened condensed milk
- โ teaspoon salt
- 2 tablespoons light corn syrup
- ยผ teaspoon vanilla extract
Instructions
- Cut kernels from the cobs to yield about 2 ยผ cups, reserving the cobs.
- In a large pot, combine the corn kernels, reserved cobs, heavy cream, condensed milk, and salt.
- Bring to a simmer over medium heat. Reduce to medium-low and cook, stirring frequently, until kernels are just tender (about 6 minutes).
- Transfer mixture to a large heatproof bowl. Refrigerate uncovered, stirring occasionally, until fully chilled (about 3 hours).
- Remove and discard the cobs, scraping any liquid back into the bowl.
- Strain the mixture through a fine-mesh sieve into a large bowl, pressing on solids to extract as much liquid as possible.
- Whisk in corn syrup and vanilla extract.
- If desired, store the strained kernels separately in an airtight container in the refrigerator for later use as garnish.
- Using an electric mixer on medium speed, beat the strained cream mixture until aerated and fluffy (about 6 minutes).
- Spread mixture evenly into a freezer-safe 9 x 5-inch loaf pan.
- Place plastic wrap directly on the surface.
- Freeze until firm, at least 6 hours or overnight.
- Scoop into bowls and garnish with reserved kernels if desired. Enjoy!
