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.

Farmer's Market Sweet Corn Ice Cream | Kita Roberts PassTheSushi.com

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.

Farmer's Market Sweet Corn Ice Cream | Kita Roberts PassTheSushi.com

What you’ll love about this recipe:

  • FRESH – Forget FOMO over that fleeting summer corn season! Homemade ice cream lets you stretch those sunny vibes a little longer. This recipe uses fresh kernels at their peak, capturing the sweet, creamy essence of corn and turning it into a scoopable celebration of summer in every bite.
  • UNIQUE – Forget about vanilla and chocolate for a second. This delicious ice cream is unlike any other flavor you’ve ever had. It’s slightly salty and sweet and brings authentic Mexican flavors to your home. 

What You Need to Make Corn Ice Cream

  • Shucked corn cobs: The kernels are cooked to release their sweet corn flavor, which infuses the entire ice cream base.
  • Milk (divided): Milk is the base of our ice cream. We separate it into two parts because some of the milk is used to cook the corn, extracting all that delicious flavor. The rest is left untouched to create a smoother texture in the final ice cream.
  • Sugar: Sugar sweetens the ice cream base and helps prevent it from becoming icy.
  • Salt
  • Half-and-half: This rich dairy blend adds creaminess and body to the ice cream. It has a lower fat content than heavy cream, making for a lighter and airier texture in the finished product.
  • Egg yolks: The egg yolks are used to thicken the ice cream base as it cooks. They also add a touch of richness and help create a smooth and scoopable consistency.

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!

Expert Recipe Tips

  • Straining your corn mixture after it’s cooked is a crucial step for achieving a luxuriously smooth ice cream. This removes any corn husks or bits that might end up in the final product. A fine mesh strainer or fine sieve works best here.  Don’t worry: You won’t lose any of that delicious corn flavor!
  • Want a depth of flavor? Use brown sugar instead of white sugar.
Farmer's Market Sweet Corn Ice Cream | Kita Roberts PassTheSushi.com

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!


Sweet Corn Ice Cream

from Sweet Life – who got it from Cooking Light

Ingredients:Farmer's Market Sweet Corn Ice Cream | Kita Roberts PassTheSushi.com

  • 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


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.


Recipe FAQs

Technically, yes, frozen corn kernels will work in a pinch. But fresh corn delivers a burst of flavor and sweetness that frozen just can’t match. Look for corn at its peak during the summer months, with plump, bright yellow kernels.

Not necessarily! The old-fashioned method of churning ice cream in a rock salt and ice bath is certainly an option, but it requires a bit more effort. An ice cream maker is the best way to achieve a smooth and creamy texture. However, if you don’t have one, don’t despair! You can still make this recipe. Pour the chilled custard base into a shallow, freezer-safe container and freeze for several hours. Every hour or so, take the container out and whisk it vigorously to break up ice crystals. This will help create a somewhat scoopable texture.

  • Swirl in some caramel sauce or maple syrup for an extra dose of sweetness.
  • Fold in chopped toasted pecans or walnuts for a fun crunch.
  • For a grown-up flavor twist, sprinkle in a pinch of black pepper.
  • Add a splash of vanilla extract or vanilla bean for a depth of flavor.

Don’t worry. It’s not like frozen creamed corn. Sweet corn ice cream tastes more like the sunshine flavor of corn in a cool and creamy way. There’s a sweetness that’s like summer whispering on your tongue and a hint of fresh corn that makes it crazy interesting. It’s lighter than your typical ice cream flavors, kind of like a refreshing summer breeze you can eat.


  1. Wait? Corn in my ice cream? Not gonna lie that sounds totally weird, but completely delicious at the same time. I have to try this!

  2. I think I might like to make this. I hope someday that I am able to even find yellow corn again. Were we live the corn in the markets is always white corn and I would want this ice cream to be yellow and filled with fun yellow bits and pieces. I think that it would be a bit alarming to have white bits in my white ice cream, don’t you? Oh. And shame on you for not going into that ice cream shop. We must always go into the ice cream shop. Always.

  3. I am so intrigued by this idea!! I need to get my hands on some good local corn and this will be happening.

  4. Sweet corn ice cream? Is it like the milk leftover after eating Cap’n Crunch? 🙂

  5. So we just got a huge bag of corn delivered to us from one of hubby’s co-workers! I know what I’m making this weekend!

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