No Churn Sweet Corn Ice Cream
When it’s hot outside, nothing hits the spot like homemade ice cream—and this No Churn Sweet Corn Ice Cream is unlike anything you’ve had before. It’s rich, creamy, and lightly spiced with cinnamon, with the natural sweetness of fresh summer corn shining through in every bite!
Why We Love This Sweet Corn Ice Cream Recipe
Sweet corn may not be your usual ice cream ingredient, but trust me—it works. The corn adds a subtle, earthy sweetness that’s perfectly balanced by a swirl of warm cinnamon, smooth vanilla, and a splash of tequila for just a little edge. And the best part? You don’t need an ice cream maker or any fancy equipment.
The base is incredibly easy—just whip the cream, stir everything together, and freeze. The corn is simmered with its cobs to extract maximum flavor, then blended into a puree to easily add to the ice cream. It’s unexpected, refreshing, and completely addicting—especially with a drizzle of caramel on top!
Ingredients You Need
- Sweet Corn: Fresh corn gives the ice cream its signature flavor and creamy texture! It is best to use fresh ears of corn in the summertime, but you can use frozen sweet corn in a pinch.
- Heavy Whipping Cream: Whips into stiff peaks for a light, airy base without needing an ice cream machine.
- Sweetened Condensed Milk: Adds creaminess and the perfect amount of sweetness!
- Salt: To balance out the flavors.
- Cinnamon: Adds warmth and spice to complement the corn.
- Vanilla: Rounds out the flavor and brings a classic ice cream vibe.
- Tequila: Optional, but adds a fun twist and helps keep the texture a little softer straight from the freezer.
How to Make No Churn Sweet Corn Ice Cream
- Prep the Corn: Carefully cut the kernels off the cobs. Transfer kernels and cobs in a medium saucepan over medium-high. Cover with 2 cups of water. Bring to a boil. Cook for 10 minutes until corn is tender. Remove from heat and let cool completely.
- Blend: Transfer kernels into a blender and blend until smooth. Strain using a fine wire-mesh strainer to ensure a smooth texture.
- Combine Ingredients: In a large cold bowl beat cream until stiff peaks form. Add condensed milk, corn mixture, cinnamon, vanilla, salt and tequila. Beat for another minute.
- Freeze: Pour the mixture into a loaf pan. Freeze for at least 12 hours.
- Serve & Enjoy: Serve corn ice cream with caramel sauce and enjoy!
Tips for Success
- Use fresh, in-season corn. The sweeter and fresher the corn, the better the flavor of your ice cream. Farmers market or just-picked corn is ideal!
- Simmer the cobs with the kernels. Boiling the cobs with the kernels helps infuse the water with more corn flavor, so don’t throw them out!
- Strain the blended corn well. For the smoothest texture, use a fine mesh strainer to remove any fibrous bits after blending the corn.
- Let it freeze fully. This ice cream needs a full 12 hours in the freezer to set up properly, so plan ahead for the best scoopability.
Serving Suggestions
This sweet corn ice cream is incredible on its own, but even better topped with a drizzle of caramel sauce or a sprinkle of crushed shortbread cookies. For a little crunch, try toasting some cornflakes or topping with candied pecans. It also makes a unique (and delicious!) topping for old-fashioned peach cobbler!
Frequently Asked Questions
Fresh corn delivers the best flavor and texture, but you can use frozen corn in a pinch. Just make sure to simmer it well. Canned corn isn’t recommended due to its softer texture and different flavor profile.
Nope! It’s totally optional. The tequila adds a slight warmth and helps keep the ice cream a little softer, but you can leave it out without affecting the overall recipe.
Stored in an airtight container, it will keep well in the freezer for up to 2 weeks. After that, it may start to develop some ice crystals or lose a bit of its texture.
Yes, as long as you omit the tequila. The rest of the ingredients are family-friendly and delicious for all ages.
More Dessert Recipes to Try
- No Bake Pretzel Cherry Chocolate Pie
- Cardamom Peach Cobbler Ice Cream
- Tiramisu Ice Cream Cake
- Balsamic Marinated Strawberries with Ice Cream
- Easy Blueberry Shortcake
Sweet Corn Ice Cream Recipe (No Churn)
Ingredients
- 2 ears fresh sweet corn
- 2 cups heavy whipping cream
- 1 can 14oz condensed milk
- Pinch of salt
- 1 tsp cinnamon
- 1 tsp vanilla
- 2 oz tequila
Instructions
- Carefully cut the kernels off the cobs. Transfer kernels and cobs in a medium saucepan over medium-high. Cover with 2 cups of water. Bring to a boil. Cook for 10 minutes until corn is tender. Remove from heat and let cool completely.
- Transfer kernels into a blender and blend until smooth. Strain using a fine wire-mesh strainer to ensure a smooth texture.
- In a large cold bowl beat cream until stiff peaks form. Add condensed milk, corn mixture, cinnamon, vanilla, salt and tequila. Beat for another minute.
- Pour the mixture into a loaf pan. Freeze for at least 12 hours.
- Serve corn ice cream with caramel sauce and enjoy!
