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Why I Love This Sweet Corn Ice Cream
If you grew up in the Midwest like I did, sweet corn isn’t just a crop — it’s a way of life. And when the season hits its peak, I want to enjoy that flavor in as many ways as possible.
Sweet corn ice cream might sound totally unexpected (and maybe gross to some), but once you taste it, you’ll understand why it’s a favorite summer dessert.
This ice cream recipe draws out so much sweet corn flavor from both the kernels and the cobs, creating a rich, custard-like base that churns up so beautifully. I will admit that it does take a bit of planning to chill the base, so you can’t quite make this on a whim. But once it’s stocked in your freezer, you’ll love having it on hand.
Here are reasons you’ll love this recipe:
- Uses both corn kernels and cobs for maximum flavor.
- Super creamy texture thanks to yolks, heavy cream, and cornstarch.
- A unique way to enjoy the produce of the late summer season.
Sweet Corn Ice Cream Ingredients
Here’s everything you’ll need to make this sweet corn ice cream recipe:
- Sweet corn – The kernels are blended for natural sweetness and flavor, while the cobs are steeped in the base to extract some extra corn essence.
- Whole milk and heavy cream – The combination of the two creates the ice cream base and adds a luxurious, creamy texture.
- Egg yolks – Help create a creamy, custard-like base.
- Sugar – Sweetens just enough to enhance the natural sweetness in the corn.
- Corn syrup – Prevents iciness for a smooth texture.
- Salt – Enhances all the flavors.
- Cornstarch – Used to make a slurry, which helps thicken and stabilize the base.
- Vanilla extract – Rounds out the flavor and makes everything taste even better. You can make your own vanilla at home for a super flavorful extract.
The full amount of each ingredient can be found in the recipe card below.
How to Make Sweet Corn Ice Cream:
This ice cream recipe comes together in 5 steps:
Step 1: Prepare the corn – Slice the kernels off the cob, then slice each cob in half. In a blender or food processor, puree the kernels.
Step 2: Prepare the base – In a saucepan, add the milk, heavy cream, sugar, corn syrup, salt, pureed corn, and cobs. Heat until steaming, then steep for 20 minutes. Remove the cobs and return to the heat.
Step 3: Prepare the slurry – Whisk egg yolks, cornstarch, and remaining milk until smooth. Whisk the cornstarch slurry into the base until thickened and add the vanilla extract.
Step 4: Cool the mixture – Strain the mixture through a sieve, and chill overnight.
Step 5: Make the ice cream – Churn in an ice cream maker until soft-serve consistency, then freeze until scoopable.
Frequently Asked Questions
Yes, but fresh corn will offer the best flavor and texture. If using frozen, thaw and pat dry before blending.
This recipe is designed for a churned texture, so an ice cream maker is a requirement.
Yes, but it will alter the texture and will not be as smooth. Corn syrup helps prevent iciness.
Straining removes most of the sweet corn solids and ensures a smooth, creamy ice cream while retaining the flavor.
Follow These Tips
Serving
There are two ways to serve this ice cream:
- Serve it freshly churned for a soft-serve texture.
- Let it firm up in the freezer for classic scoops.
It’s delicious all on its own, with a light corn-like flavor, but you can also add some sea salt or honey for some flavor amplification.
Storage
Store the ice cream in an airtight freezer-safe container for up to a month. When ready to scoop, let sit at room temperature for 5-10 minutes for easier serving. Then pop the container back in the freezer to prevent too much melting.
More Ice Cream Recipes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Sweet Corn Ice Cream
Ingredients
- 2 ears fresh sweet corn
- 2 cups + 2 tbsp whole milk separated
- 1 ¼ cups heavy cream
- ¾ cup granulated sugar
- 2 tbsp light corn syrup
- 1 tsp kosher salt
- 2 large egg yolks
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Instructions
- Prepare the corn: Slice the kernels off the cob and then cut the cobs in half. In a food processor or blender, puree the corn until it is smooth, 1 minute.2 ears fresh sweet corn
- Make the base: In a 4-quart saucepan, combine the 2 cups milk, heavy cream, sugar, corn syrup, and salt. Whisk to combine. Add the cobs and pureed corn to the milk mixture. Place on the stove over medium heat and heat until it is steaming, 4-6 minutes. Then, remove from the heat, cover, and steep for 20 minutes. Once steeped, remove the cobs and return the mixture to medium heat.2 cups + 2 tbsp whole milk, 1 ¼ cups heavy cream, ¾ cup granulated sugar, 2 tbsp light corn syrup, 1 tsp kosher salt
- Make the slurry: While the mixture is heating, in a separate bowl, create the cornstarch slurry by whisking together the remaining 2 tbsp milk, egg yolks, and cornstarch. When the milk and cream mixture begins to simmer, remove from the heat and slowly whisk in the cornstarch slurry. Return to medium-low heat and whisk until simmering throughout and slightly thickened, about 1 minute. Remove from the heat, add the vanilla extract, and stir.2 cups + 2 tbsp whole milk, 2 large egg yolks, 1 tbsp cornstarch, 1 tsp vanilla extract
- Strain through a fine mesh sieve and cool to room temperature. Refrigerate until well chilled, about 8 hours.
- Freeze: Once chilled, follow the manufacturer's directions on your ice cream freezer. Mine takes about 20-30 minutes to form a soft freeze consistency. Then place the ice cream in an airtight container in a deep freeze for 4 hours for a harder freeze.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
My family was a little nervous about trying this, but they loved it! We’ll definitely be making this one again. We added the kernels back into the ice cream the first time. The next time we’re going to try it without the kernels to compare. It was a beautiful, summery treat. Thanks for the delicious recipe!