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. 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!
The Fresh Peach Trifle with Angel Food Croutons and Rosemary Syrup is another great way to use peak summer produce in your desserts!
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.
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.
Prepare the Sweet Corn
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 Ninja Fit and I love how easily it processes the kernels, no additional water needed. The puree is such a bright sunny color!
Make the Ice Cream Base
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 the cream 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.
Churn and Freeze the Ice Cream
Remove the ice cream maker insert from the freezer and pour in the chilled ice cream. 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.
Sweet Corn Ice Cream is a treat all on its own, scooped on an ice cream cone, in a bowl, or just eaten with a spoon right out of the container! 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.
If you are feeling ambitious, spread graham crackers with the 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!
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 over night.
Try It and Share
I hope you give this Simple 3-Ingredient 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!
Simple 3-Ingredient Sweet Corn Ice Cream (no eggs)
- ice cream maker
- stick blender
- 2 ears sweet corn
- 2 cups heavy whipping cream
- 1 14oz. can sweetened condensed milk
- crushed ice cream cones, corn flakes, caramel sauce, caramel corn
- 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.
Don't hesitate to drop a comment with any questions you might have about this recipe!