This Sweet Corn Ice Cream turns a humble summer vegetable into a creamy, dreamy dessert that’s surprisingly wholesome.
Naturally rich in fiber and protein from fresh corn and eggs, with moderate healthy fats from milk and cream, it’s a lighter indulgence perfect for warm days.
Quick to prep and ideal for family-friendly desserts or weekend treats.
Creamy Sweet Corn Ice Cream
Equipment
- 1 Blender (medium)
- 1 Large saucepan
- 1 Medium Mixing Bowl
- (1) Wooden spoon
- 1 Fine-mesh sieve
- 1 Small saucepan
- 1 Ice cream maker (or alternative freezer-safe container for no-churn method)
Ingredients
- 3 ears of corn kernels removed (~2 1/4–2 1/2 cups)
- 2 3/4 cups low-fat milk
- 3 large egg yolks
- 1 cup granulated sugar
- 1 1/2 teaspoons unflavored gelatin
- 1/2 cup heavy cream
- Pinch of salt
Instructions
- Prepare the Corn Mixture: Place the fresh corn kernels in a blender with the milk and process until the kernels are finely pureed. Pour this mixture into a large saucepan and heat over medium-high, stirring occasionally until it begins to steam. Meanwhile, whisk the egg yolks and sugar in a medium bowl until smooth and pale. Gradually pour the steaming corn-milk mixture into the yolks, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring with a wooden spoon until it thickens slightly and reaches 175–180°F. You can check readiness by dipping a spoon and running your finger through the line—the line should remain clearly. Remove from heat and chill in the refrigerator for 4–12 hours.
- Bloom the Gelatin: While the corn mixture chills, place the heavy cream in a small saucepan. Sprinkle the unflavored gelatin over the cream and allow it to sit for 5 minutes to soften, or “bloom.” Gently heat over medium-low, stirring constantly, until the gelatin is fully dissolved. Avoid boiling. Once dissolved, stir this cream and gelatin mixture into the chilled corn custard to create a silky, smooth base.
- Strain the Ice Cream Base: Pour the corn custard through a fine-mesh sieve into a clean bowl, pressing gently on the solids to extract every bit of liquid. Stir in a pinch of salt to enhance the sweetness and balance the flavors. This step ensures a creamy, lump-free texture.
- Freeze the Ice Cream: Transfer the smooth mixture to an ice cream maker and freeze according to the manufacturer’s instructions, usually about 20–30 minutes until it reaches a soft-serve consistency. For a no-churn alternative, pour the mixture into a freezer-safe container and freeze for 45 minutes. Remove and pulse in a blender or food processor to break up ice crystals, then return to the container and freeze for another 4–5 hours until firm.
- Serve and Enjoy: Scoop the corn ice cream into bowls or cones and top with fresh berries like blueberries, blackberries, or raspberries for a perfect sweet-and-tart contrast. You can also sandwich it between cookies for a fun twist. Serve immediately or store in an airtight container in the freezer for up to one week.
Notes
- Use fresh, in-season corn for the sweetest flavor; frozen corn can be used in a pinch but may slightly alter the taste.
- Chilling the custard thoroughly before adding the gelatin ensures a smooth, creamy texture.
- Straining the mixture through a fine-mesh sieve removes any fibrous bits for a silky finish.
- For a lighter dessert, substitute part of the heavy cream with low-fat milk.
- If you don’t have an ice cream maker, the no-churn method works well with occasional blending to prevent large ice crystals.
- Toppings like fresh berries, chocolate shavings, or crushed cookies complement the natural sweetness of the corn.
- Serve immediately for soft-serve texture or freeze longer for a firmer consistency.
Chef’s Secrets: Insider Tips For Creaminess
The secret to irresistibly smooth corn ice cream lies in both the preparation of the custard and the treatment of the gelatin.
Pureeing the corn with milk extracts maximum natural sweetness and flavor, creating a rich base without excessive sugar.
Blooming gelatin in warm cream ensures it incorporates evenly, giving a velvety texture without adding extra fat.
Cooking the custard gently prevents curdling, and straining it carefully removes any fibrous bits.
Using seasonal, fresh corn will always elevate the flavor, while high-quality dairy—ideally organic—enhances the creaminess.
These small techniques transform a simple recipe into a dessert that tastes gourmet yet feels effortless to make at home.
Serving Suggestions: Delicious Ways To Enjoy
This corn ice cream shines when paired with tart or juicy fruits like blueberries, blackberries, or chopped stone fruits such as peaches.
For a festive touch, sandwich scoops between buttery cookies or shortbread to create playful ice cream sandwiches.
A drizzle of honey or a sprinkle of toasted coconut can add texture and flavor contrast.
You can also serve it alongside a light fruit tart or crumble for an elevated dessert experience.
Because the ice cream is subtly sweet, it pairs beautifully with both rich chocolate desserts and lightly spiced baked goods, making it versatile for any occasion.
Storage Tips: Keep Ice Cream Perfect
To maintain the creamy texture, store the ice cream in an airtight container to prevent ice crystals from forming.
Press a piece of parchment paper or plastic wrap directly on the surface before sealing to minimize freezer burn.
Keep it in the coldest part of the freezer, not the door, for the best consistency.
Homemade ice cream is best enjoyed within one week for optimal flavor and texture, though it can last up to two weeks if stored carefully.
For a softer texture, allow the ice cream to sit at room temperature for 5–10 minutes before scooping.
Frequently Asked Questions
1. Can I use frozen corn instead of fresh?
Yes, you can substitute frozen corn if fresh isn’t available. Thaw it completely and drain any excess liquid before blending.
Keep in mind that frozen corn may produce a slightly less sweet flavor compared to fresh, so taste and adjust sugar if necessary.
2. Do I really need gelatin in this recipe?
Gelatin is optional but highly recommended. It gives the ice cream a smooth, velvety texture and stability without adding fat.
Without gelatin, the ice cream will still taste delicious but may be slightly less creamy and melt faster.
3. Can I make this recipe vegan or dairy-free?
You can experiment with plant-based milk such as almond, oat, or coconut milk and use a vegan gelatin alternative like agar-agar.
Be aware that this may slightly change the texture, so blending and straining carefully is key.
4. What’s the best way to prevent icy texture?
Thoroughly chilling the custard before freezing and straining it ensures smoothness.
If using a no-churn method, periodically breaking up the semi-frozen mixture in a blender or food processor will prevent large ice crystals from forming.
5. How can I serve this ice cream in creative ways?
Beyond bowls and cones, consider pairing the ice cream with fruit crumbles, tartlets, or cookie sandwiches.
It also works well alongside spiced cakes, drizzled with honey, or garnished with toasted nuts or coconut for texture and flavor contrast.
