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Sweet Corn Ice Cream

Sweet Corn Ice Cream turns everyone’s favorite summer corn into a delicious dessert. Summer is the height of corn season and the height of ice cream season. This recipe captures the flavor of summer.

corn ice cream in a bowl

Nothing says summer like an ear of fresh sweet corn with butter and salt. Sometimes we get a windfall of corn in our farm share, which is wonderful because corn is one of those vegetables that I just can’t get too much of.

Once we’ve had our fill of simple buttered and salted corn I’ll make corn chowder, or corn pancakes or corn salad, or cut the kernels off the cob and freeze them to use later in the year.

Scroll through the step-by-step photos to see how to make the best Sweet Corn Ice Cream.

corn ice cream base
Steep the corn kernals and the cobs in the milk to get great corn flavor.
corn for ice cream flavoring
Puree the corn kernals.
corn ice cream base
The pureed corn is ready to go into the milk
making corn ice cream
After the custard is cooked, strain out the corn solids.

I love using fresh sweet corn in desserts too. I like desserts that bridge the gap between savory and sweet, and Sweet Corn Ice Cream has just a hint of savory from the fresh corn and plenty of sweet too. Visit this post for general information about making ice cream at home.

corn ice cream in a bowl
a spoonful of corn ice cream

I love Sweet Corn Ice Cream with warm blueberry cobbler, blueberry piepeach pie  or fried peach hand pies. Summer dessert perfection!!

Now that you’ve made this recipe what should you do with all the extra egg whites? Check out this collection of recipes that use extra whites for some great ideas.

If you love this recipe as much as I do, please consider leaving a 5-star review.

a dish of sweet corn ice cream

Sweet Corn Ice Cream

Yield: 1 quart
Prep Time: 30 minutes
Cook Time: 10 minutes
Chilling Time: 8 hours
Total Time: 8 hours 40 minutes

Super sweet summer corn is the perfect base for ice cream. Sweet with just a hint of savory.

Ingredients

  • 2 large ears of fresh corn
  • 1 Cup (8 oz, 240 ml) whole milk
  • 2 Cups (16 oz, 480 ml) heavy cream
  • 3/4 cup (6 oz, 168g) granulated sugar
  • 5 large egg yolks
  • 1 teaspoon real vanilla extract
  • 1/4 teaspoon table salt

Instructions

  1. Cut the kernels from the cobs. Puree the corn in a blender or food processor until smooth. Cut the cobs in 1/2.
  2. In a small saucepan combine the milk, cream and pureed corn, corn cobs and 1/2 of the sugar. Heat over medium-high until the milk is scalding, be careful not to let it boil over.
  3. Turn off the heat, cover the pot and allow to steep for 1/2 hour. Remove the cobs from the pot and set aside. Reheat the milk mixture to scalding.
  4. While the milk is heating, whisk together the yolks, the remaining sugar and the salt.
  5. Whisk the scalding milk into the yolk mixture then return the entire mixture to the saucepan. Heat over medium low, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon or spatula.
  6. Strain the custard through a mesh strainer, pressing on the corn solids to remove all the liquid, discard the solids. Stir in the vanilla and add the cobs back to the warm custard. Cool for at least 3-4 hours or overnight.
  7. Remove the cobs from the custard, scrape any cream clinging to the cobs back into the custard. Run in your ice cream machine according to the manufacturer's directions. Scoop the ice cream into a container, lay plastic wrap on the surface then cover the container. Freeze several hours of overnight until firm.

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Did you make this recipe?

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Megan

Friday 3rd of September 2021

This was absolutely delicious. I thought it would be after reading the comments. I would use less sugar next time. It was overly sweet to me, but that’s just my preference. It had a substantial corn flavor even though it only called for two ears! Way more corn flavor than I expected. Thank you for sharing this recipe. I will definitely make it again.

John

Wednesday 25th of August 2021

I made this and wanted it to be great, it sounded so good! But I got little fatty globules that make it taste almost grainy when I put it through the ice cream machine. Any ideas?

Eileen Gray

Wednesday 25th of August 2021

Did you strain the custard after cooking?

Cathy

Saturday 10th of July 2021

This was so delicious! We all loved it. Thanks for the recipe!

Lauren @ Sew You Think You Can Cook

Sunday 14th of August 2016

That final photo really makes me want a big spoonful of this corn ice cream!

Eileen Gray

Sunday 14th of August 2016

Thanks, Lauren!

Cindy

Wednesday 10th of August 2016

I never had corn as ice cream but it sounds so good!

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