4-Ingredient Sweet Corn Ice Cream

If you read my last post, you know that my husband and I tried some adventurous and delicious popsicles at Las Paletas in Nashville, and now I am recreating those popsicles as easy-peasy ice cream that you can make at home! Even though summer is quickly coming to an end, the heat doesn’t seem to be going anywhere so you’re going to need some solid no-bake treats to beat the summer heat!

I know that, like the avocado ice cream, this flavor may seem strange, but what two foods scream summer more than ice cream and corn?! If separately they are two of the best summer foods, why not try them together? And if anyone has tried the avocado ice cream they can tell you that it is so easy, so delicious, and so worth it! Plus, if you can get fresh corn from a local farm, you just can’t beat that! But if you can’t, canned corn works too!

I’ll keep this short and sweet, just like this recipe! And if you try it out, let me know what you think!

Print Recipe

4-Ingredient Sweet Corn Ice Cream

Servings: 1 quart

Ingredients

14 oz can sweetened condensed milk
2 cobs corn off cob, cooked, and pureed
2 cups heavy cream
1/4 teaspoon kosher salt

Instructions

Chill a metal loaf pan.
Whisk sweetened condensed milk, pureed corn, and salt together.
Beat the heavy cream till stiff.
Fold half the whipped cream into the corn mixture until combined, then pour back in to the whipped cream mixture and mix thoroughly.
Pour into chilled loaf pan and chill until ice cream texture, about 5 hours.