4-Ingredient Sweet Corn Ice Cream

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Nothing is better for summer than no-bake treats to beat the heat! I know that 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 you know this recipe 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!

Side view of a scoop of sweet corn ice cream on a white surface with a cone going up from the scoop. Two cobs of corn are in the background.

Why this recipe works

Corn is one of the sweeter vegetables, and we already know it works well in sweet things, like cornbread (team sugar!), and creamy things, like creamed corn, so this is just combining the two into everyone’s favorite summer treat!

Ingredients and notes

Sweetened Condensed Milk – Sweetened condensed milk creates the sweetness in this recipe. Using sugar in a no-churn ice cream can create a grainy texture, so sweetened condensed milk is a smooth way to sweeten the recipe.

Corn – Corn is the star of this recipe! This is the sole source of flavor in this recipe so it’s arguably the most important ingredient.

Heavy Cream – Heavy cream is whipped into whipped cream to make your ice cream light and airy.

How to make this recipe

No-Churn Ice Cream

Step 1

Whisk sweetened condensed milk, pureed corn, and salt together.

Step 2

Beat the heavy cream till stiff, creating whipped cream.

Step 3

Fold the corn mixture in to the whipped cream and mix thoroughly.

Step 4

Pour into chilled loaf pan and freeze until ice cream texture, about 5 hours.

top down view of a metal loaf pan with three scoops of ice cream sitting on top of the rest of the ice cream in the loaf pan. Each scoop of ice cream has a cone coming up from the scoops, all the cones are pointing in different directions. To the top left of the loaf pan are two cobs of corn.

Recipe FAQs

What does Sweet Corn Ice Cream taste like?

It tastes similar to a sweet creamed corn, but with vanilla ice cream instead of cream!

Can you use milk instead of cream for ice cream?

Not for this recipe. Because you’re using the cream to create whipped cream, it has to actually be cream. Milk will not whip up in the same way, and you need to whip the cream into whipped cream to create the ice cream texture.

Is homemade ice cream better with eggs?

If you’re going to make ice cream in an ice cream maker, you may use eggs, but for no-churn recipes that aren’t cooked, you wouldn’t want to use eggs since we don’t want to eat raw eggs!

Tips & Tricks

  • I like to use a metal loaf pan because metal will get much colder than glass or Pyrex, and I like to chill it before I make the ice cream so it’s already cold when I pour the ice cream mixture into it.
  • When whipping your heavy cream into whipped cream, you don’t want to overwhip. To know if it’s done, stick your whisk straight down into the mixture, and pull it straight up. If it holds the shape of a peak without flopping over to the side, it’s ready!
  • Fold the corn mixture into the whipped cream gently! You don’t want to deflate all the air that you whipped into the whipped cream out of it.

Related Recipes

4-ingredient Avocado Ice Cream
No-Churn Nutella Ice Cream

Did you try this recipe?  Review and comment below, and share a photo on Instagram and tag @flourdeliz!

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Side view of a scoop of sweet corn ice cream on a white surface with a cone going up from the scoop. Two cobs of corn are in the background.
Print Recipe
5 from 1 vote

4-Ingredient Sweet Corn Ice Cream

No-churn ice cream flavored with fresh, sweet corn
Prep Time10 mins
Chill Time5 hrs
Total Time5 hrs 10 mins
Course: Dessert
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 Diamond Crystal

Instructions

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

Notes

I like to use a metal loaf pan because metal will get much colder than glass or Pyrex, and I like to chill it before I make the ice cream so it’s already cold when I pour the ice cream mixture into it.
When whipping your heavy cream into whipped cream, you don’t want to overwhip. To know if it’s done, stick your whisk straight down into the mixture, and pull it straight up. If it holds the shape of a peak without flopping over to the side, it’s ready!

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