It's Sweet Corn Ice Cream time as soon as fresh corn starts to show up in the farmers markets. This version is made with only three ingredients: fresh corn, heavy cream, and sweetened condensed milk. No eggs needed! It's hard to explain what sweet corn ice cream tastes like without saying, "it tastes like sweet corn", but I think you'll know it and love it when you give it a try! It's rich and creamy and an unexpected treat, and it will be on your summer traditions list in no time.
Summer is at its best when you are eating in-season produce. Or ice cream. This recipe fits both categories! Perfectly sweet corn is all you need to flavor a unique and seasonal treat. This Peach and Angel Food Cake Trifle is another great way to use peak summer produce in your desserts. Or, stick with our other 3 ingredient ice cream recipes: Blueberry Ice Cream or Peaches and Cream Ice Cream.
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Ingredients
Yes, there are only three! This simple recipe contains no eggs or high fructose corn syrup. The freshest sweet corn is enough to flavor the ice cream of your summer dreams.
I include ingredient notes here when I think they'll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- Sweet Corn - Use fresh corn with compact, plump kernels.
- Heavy Whipping Cream - The fat in the cream will give the ice cream that luxurious mouthfeel. Don't substitute this for half and half or whole milk or you won't get the right texture.
- Sweetened Condensed Milk - This thick and sweet canned milk works to sweeten the ice cream but also to help it have a soft texture that makes it easy to scoop once frozen.
Instructions
Before you begin, make sure your ice cream maker insert is frozen for at least 24 hours
Hold the ear of corn on its end on the cutting board and slice vertically to remove the kernels. Rotate the corn and repeat until all of the kernels are off of the corn cob. Chop the cob into smaller sections so that it fits easily in your saucepan.
Place all of the kernels in a mini chopper, food processor, or use a stick blender to make a smooth puree. I use a smoothie blender and I love how easily it processes the kernels, no additional water needed. The puree will be golden yellow.
Add the kernel puree, cobs, and cream to a sauce pan. Over medium heat, cook the cream mixture until you see bubbles rolling along the outside edges. You'll also see wisps of steam coming off of the surface of the mixture.
Remove the saucepan from the heat and cover the mixture with a round of parchment. This will protect the cream from forming a skin while it cools. Allow the mixture to steep for an hour to extract the maximum amount of flavor from the corn.
Add the sweetened condensed milk to the bottom of a large bowl or a 1-quart measuring cup. Place a mesh strainer over the top and pour the cream mixture over it. Use a flexible spatula to press the mixture through the strainer, leaving only the solids. Discard the solids and then mix the cream and milk together. Chill this mixture really well for the best results in the ice cream maker: 4 hours in the refrigerator or 1 hour in the freezer.
Remove the ice cream maker insert from the freezer and pour in the chilled ice cream mixture. Churn it for 15 minutes, or until the mixture is a soft serve consistency.
Transfer the ice cream into a loaf pan and cover it well with plastic wrap before moving it to the freezer overnight to completely freeze.
Scoop your ice cream and enjoy!
Keep Things Chilly!
Freeze your ice cream maker insert for at least 24 hours for the best results. Make sure your ice cream mixture is completely chilled and that you don't leave your insert at room temperature for long before you start churning. Keeping all of the components chilly will help your ice cream churn well and improve the texture.
Equipment
Here are some notes on the equipment I love for making this sweet corn ice cream:
- Chef's Knife - An 8- or 10-inch chef's knife is an essential tool in any kitchen. I use it for slicing the kernels right off of the cob as well as chopping the cob in half. Find a chef's knife that feels comfortable in your hand and it will be your favorite kitchen tool.
- Single-Serve Blender - A small blender is a great tool for sauces and marinades that might get lost in a larger blender pitcher. Bullet blenders or smoothie blenders make quick work of the corn kernels, creating a smooth puree that will infuse into the cream.
- Ice Cream Maker - I use a 1.5-quart capacity Cuisinart ice cream maker for this recipe. The one pictured was a wedding gift in 2012, so it's stood the test of time! This is a nice size for 8 servings of ice cream. The most important thing when using an ice cream maker with an insert is that you freeze the insert for plenty of time before attempting to churn the ice cream.
Serving Suggestions
There's nothing wrong with enjoying this ice cream straight off a spoon or in a bowl. My favorite topping, however, is caramel. Drizzle a scoop in caramel sauce or top it with some caramel corn pieces. It's a natural pairing that won't disappoint. You can also top it with crushed corn flakes or ice cream cone crumbs for crispy texture contrast.
Top your ice cream with a drizzle of my Strawberry Simple Syrup for an extra special treat! Or, serve this ice cream between Blueberry Biscuits along with fresh berries for a delicious peak-summer treat.
Make This Recipe Kid Friendly
If you want to be a hero to the kids, make tasty sweet corn ice cream sandwiches! Spread graham crackers with softened ice cream and top with a second graham cracker. Press the edges in crushed corn flakes and freeze again for delicious Sweet Corn Ice Cream sandwiches!
Storage
Store your corn ice cream in the freezer wrapped up with a generous layer of plastic wrap or in an airtight container. Ice cream can easily take on the "freezer flavor", so it's best if enjoyed within a couple of weeks of preparation.
FAQ
Yes, but it really is best with fresh in-season corn. If I had to choose, I'd say frozen gives the best flavor. Thaw the corn before pureeing it and use about 1 ½ cups of kernels. Canned corn in the ice cream tastes like, well, canned corn ice cream.
One of the very best combinations is a scoop of this ice cream over a slice of blueberry pie. Heaven! It's also delicious over berry cobblers or a slice of quick bread.
Yes. Steep the corn cobs and kernels in half of the cream in a smaller sauce pan. Whip the other half of the cream to stiff peaks and fold it together with the sweetened condensed milk and the cooled and strained corn mixture. Transfer it to a loaf pan and freeze it overnight.
More Corn Recipes
If you love corn, there are plenty of savory ways to enjoy it! Try any of the recipes below for some of our favorites:
Summer Eating
Top off a gorgeous summer meal with a scoop of this corn ice cream and you will be tasting the best the season has to offer:
Try It and Share
I hope you give this Sweet Corn Ice Cream a try and that it's a hit. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram so that I can give you a virtual high five and thank you for cooking one of my recipes. Comment below with any questions and please leave a review so others can find this recipe more easily!
This post was originally titled Simple 3-Ingredient Sweet Corn Ice Cream (no eggs). The post was updated in July 2026 to change the title and add additional post structure for easy navigation. The recipe was not changed from the original August 2022 version.
Recipe
Sweet Corn Ice Cream
Equipment
- ice cream maker
- stick blender
Ingredients
Ice Cream
- 2 ears sweet corn
- 2 cups heavy whipping cream
- 14 oz. sweetened condensed milk
Toppings
- crushed ice cream cones, corn flakes, caramel sauce, caramel corn
Instructions
- If required, chill the ice cream maker insert in the freezer for 24 hours before churning the ice cream.
- Remove the husk and silks from the corn and cut the kernels from each piece. Cut the cob into 3 pieces.
- Puree the kernels using a stick blender, mini chopper, or food processor.
- Add the corn kernel puree, cobs, and heavy cream to a saucepan. Heat over medium-high heat until bubbles begin to roll around the edges of the mixture.
- Remove the sauce pan from the heat and cover the mixture with a circle of parchment paper. Allow the mixture to steep for one hour.
- Strain the mixture over a mesh strainer, pushing it through with a rubber spatula until only the solids remain.
- Combine the cream with the sweetened condensed milk and stir well. Chill this mixture for four hours in the refrigerator or one hour in the freezer.
- Churn the ice cream mixture according to the manufacturer's directions, then transfer the ice cream to a loaf pan and freeze until firm, usually overnight.
- Serve on ice cream cones or in bowls with desired toppings.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
Cassie says
Don't hesitate to drop a comment with any questions you might have about this recipe!