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+ servings
Sweet corn ice cream in a bowl with a cone on top.

Sweet Corn Ice Cream Recipe (No Churn)

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!
Prep Time 15 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 6

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!

Video

Keyword no churn sweet corn ice cream, sweet corn ice cream
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