Corn Ice Cream

Ever dream of capturing the magic of those delicious Mexican desserts? This homemade corn ice cream recipe is inspired by authentic Mexican flavors, bursting with fresh corn and a touch of sweetness.

Looking for a simple corn ice cream recipe?

This homemade ice cream captures the sweet, creamy flavor of summer corn in a scoopable dream—perfect on a sugar cone or drizzled with caramel sauce!

Who knew corn and ice cream would go together? Making unique ice cream flavors is our specialty. From our tequila-spiked Mexican mocha ice cream to our spiked potato and huckleberry swirl ice cream, we don’t shy away from adding unusual ice cream creations. Now, we’ve moved on to corn. When farmer’s market season rolls around, we took advantage of those fresh corn kernels and turned them into this sweet corn ice cream recipe. It’s light, not too sweet, and is the perfect way to celebrate sweet corn season.

What Is Corn Ice Cream?

You know how sometimes you see a flavor at the ice cream shop, and you’re like, “Wait, what?” Well, corn ice cream is exactly that – but in the best way possible! It’s like taking the sweet, creamy goodness of summer corn and turning it into a scoopable dream.  It’s not your typical ice cream flavor, that’s for sure. But trust us, it’s a revelation. Creamy, dreamy ice cream is swirled with flecks of fresh corn throughout, giving you with that sweet, summery corn taste.

How to Make Corn Ice Cream

• Cut the sweet corn kernels off the cob (cob pieces, too!), blend some kernels with 1 cup milk, then whisk this with remaining milk, sugar, salt, and cobs in a medium saucepan over medium heat. Heat to simmering (medium-low heat) and let sit for 1 hour.
• Whisk egg yolks and half-and-half until pale yellow. Remove cobs from the milk mixture, then bring it back to 180°F. Slowly whisk some hot milk mixture into egg yolks, then whisk the egg mixture back into the saucepan. Cook for 2 minutes, stirring constantly, until thick (coats the back of a spoon and reaches 160°F). Strain the custard mixture and chill in an ice bath. Cover and refrigerate for 4-6 hours.
• Churn the chilled mixture in your ice cream maker according to instructions. Freeze until solid, then scoop and enjoy!

How to Store

Store your corn ice cream in an airtight container or a freezer container in the fridge for up to 2 months. However, the longer it’s stored, the ice cream can develop ice crystals and lose some of its creamy texture.

This recipe is a guaranteed conversation starter (warning: may cause uncontrollable compliments) and a delicious reminder that sometimes, the best things in life are the most unexpected. If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader!

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Sweet Corn Ice Cream

from Sweet Life – who got it from Cooking Light

Ingredients:

• 4 ears shucked corn
• 3 cups 2% reduced-fat milk, divided
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 cup half-and-half
• 6 large egg yolks

Preparation:

Use a bowl with a flat bottom placed upside down in another bowl to steady earns of corn, and catch kernels, and cut the kernels off. Cut the cobs into thirds and set aside.

Combine the corn kernels with 1 cup of milk in a food processor or blender and pulse until smooth. Pour into a medium saucepan and whisk in the remaining milk, sugar and salt. Add the cobs. Heat the mixture until edges just start to bubble, about 180 degrees. Remove from heat and let stand 1 hour to infuse the flavors.

Whisk the egg yolks and half and half until pale and yellow in a bowl; set aside. Discard the cobs from the corn/milk mixture and bring the mixture back to 180 degrees. Carefully whisk the milk mixture into the bowl with the egg yolks. Return to saucepan, stirring constantly,  and cook two minutes longer, until mixture thickens, coating the back of a spoon, 160 degrees.

Strain the mixture through a sieve, into a bowl and discard any solids or lingering corn kernels. Set the bowl in an ice bath and cool. Cover and cool completely (4-6 hours) in fridge before churning in your ice cream maker according to manufactures directions. Freeze until solid and serve.

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