Sweet Corn Ice Cream Recipe

When summer rolls in and fresh sweet corn hits the market, I can’t resist turning it into something unexpected like this sweet corn ice cream recipe.

The first time I made it, I was surprised by how creamy, rich, and subtly sweet it turned out. The corn gives it a natural, earthy sweetness that pairs beautifully with the smooth custard base.

It’s not just another ice cream flavor; it’s a little taste of sunshine in every bite. I love making it for friends and family because it always sparks curiosity, and one spoonful is all it takes to win them over.

How To Make Sweet Corn Ice Cream Recipe?

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hours 15 minutes
Course: Dessert
Cuisine: American
Yield: About 1 quart (serves 6)

Equipment Needed

• Blender or food processor
• Medium saucepan
• Fine-mesh sieve or strainer
• Mixing bowls (including an ice bath)
• Ice cream maker (or loaf pan + freezer if no-machine)

Ingredients

• 3–4 ears fresh sweet corn (kernels + broken cobs)
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar (divided)
• 4–6 large egg yolks (depending on richness preference)
• ½–1 teaspoon kosher or table salt
• 1 teaspoon pure vanilla extract

Instructions

1. Infuse Corn Flavor

Cut kernels off the cobs, then break the cobs in half. In a saucepan, combine corn kernels, cobs, milk, cream, and half the sugar. Bring to a gentle simmer, stir, then turn off heat and let everything steep for ~1 hour to deepen corn flavor.

2. Strain and Puree

Remove and discard cobs, then blend or mash the corn-milk mixture until smooth. Strain through a fine sieve back into the saucepan, pressing to extract every drop of flavor.

3. Temper Eggs

In a bowl, whisk remaining sugar, egg yolks, and salt. Slowly drizzle in some hot corn-infused cream, whisking to temper. Then return everything to the saucepan.

4. Cook the Custard

Gently heat over medium-low, stirring constantly, until it thickens to coat the back of a spoon or registers ~170 °F.

5. Chill the Base

Remove from heat, stir in vanilla, then place saucepan into ice bath. Let cool, then refrigerate overnight (or at least 4 hours) for flavor development.

6. Churn & Freeze

Pour chilled base into ice cream maker; churn according to manufacturer’s directions until soft-serve consistency. Transfer to a freezer-safe container, press plastic wrap on top, and freeze until firm (~4–6 hrs).

Nutrition Facts (per serving)

· Calories: ~293 kcal

· Total Fat: 21 g

· Saturated Fat: 13 g

· Cholesterol: 180 mg

· Sodium: 150 mg

· Total Carbohydrates: 23 g

· Dietary Fiber: 1 g

· Sugars: 13 g

· Protein: 4 g

Serving Suggestions

I love serving my sweet corn ice cream recipe alongside something warm, like a slice of peach cobbler or blueberry pie, because that hot-cold mix feels magical.

Sometimes, I scoop it into a waffle cone and drizzle a little caramel on top for extra sweetness. Fresh berries also make a great pairing, adding a pop of color and tartness that balances the creamy corn flavor.

On special days, I sprinkle toasted corn kernels over the top for a nutty crunch that makes each bite even more exciting.

Tips & Variations

Tips

• Steep longer (even overnight) for deeper corn flavor
• If corn isn’t in season, frozen works—just adjust for moisture

Variations

• No-churn method: Use whipped cream + sweetened condensed milk + reduced corn puree, then freeze, stir, and refreeze—no ice cream maker needed.
• Coconut-corn fusion: Swap dairy for coconut cream and swirl in corn jam for a tropical twist.

Health Benefits

Sweet corn ice cream recipe might taste indulgent, but it still brings some goodness to the table. Fresh sweet corn gives me a natural boost of fiber, helping with digestion, and it’s also a source of vitamins like B and C that support my energy and immune system.

The natural sweetness from the corn means I can use less sugar, making it a little kinder on my diet. Plus, when I make it at home, I know exactly what’s going in—no artificial flavors or preservatives, just fresh, wholesome ingredients in every creamy scoop.

Note

If you don’t have an ice cream machine, don’t sweat it. You can freeze the base in a shallow pan and processor every hour until set—it works surprisingly well.

FAQ

Conclusion

Making sweet corn ice cream recipe always feels like capturing summer in a bowl for me. The creamy custard, infused with that subtle corn sweetness, is comforting yet refreshingly different from anything store-bought.

I love how each scoop reminds me of warm, sunny days and fresh produce at its peak. It’s a dessert that surprises people in the best way and keeps them coming back for seconds.

If you’ve never tried corn in ice cream before, I promise this recipe will change the way you think about dessert.

Sweet Corn Ice Cream Recipe

This sweet corn ice cream recipe turns fresh summer corn into a rich, creamy, and surprisingly elegant dessert. I infuse milk and cream with sweet corn kernels and cobs, then blend, strain, and cook it into a smooth custard base. After chilling and churning, it transforms into a silky ice cream with a subtle, natural sweetness and a hint of earthy corn flavor. It’s perfect for pairing with fruit pies, drizzling with caramel, or enjoying on its own. Every scoop feels like summer captured in a bowl.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6

Course: Dessert

Cuisine: American

Calories: 293

Ingredients Equipment Method Notes

Ingredients

  

• 3 –4 ears fresh sweet corn kernels + broken cobs
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar divided
• 4 –6 large egg yolks depending on richness preference
• ½ –1 teaspoon kosher or table salt
• 1 teaspoon pure vanilla extract

Equipment

• Blender or food processor
• Medium saucepan
• Fine-mesh sieve or strainer
• Mixing bowls (including an ice bath)
• Ice cream maker (or loaf pan + freezer if no-machine)

Method

 

Infuse Corn Flavor

1. Cut kernels off the cobs, then break the cobs in half. In a saucepan, combine corn kernels, cobs, milk, cream, and half the sugar. Bring to a gentle simmer, stir, then turn off heat and let everything steep for ~1 hour to deepen corn flavor.

Strain and Puree

1. Remove and discard cobs, then blend or mash the corn-milk mixture until smooth. Strain through a fine sieve back into the saucepan, pressing to extract every drop of flavor.

Temper Eggs

1. In a bowl, whisk remaining sugar, egg yolks, and salt. Slowly drizzle in some hot corn-infused cream, whisking to temper. Then return everything to the saucepan.

Cook the Custard

1. Gently heat over medium-low, stirring constantly, until it thickens to coat the back of a spoon or registers ~170 °F.

Chill the Base

Notes

If you don’t have an ice cream machine, don’t sweat it. You can freeze the base in a shallow pan and processor every hour until set—it works surprisingly well.