This 4-ingredient no churn sweet corn ice cream is so easy and delicious! The ice cream is creamy and sweet, plus you get pops of nutty corn kernels in every bite. It’s absolutely perfect for BBQs or as a dessert to end any meal!
I was inspired to make this recipe by one of my favorite Korean corn ice cream bars. I used to eat this all the time when I was younger. You may wonder, corn in ice cream? but it WORKS — it’s such an amazing combination!
What you’ll need to make this No-churn Sweet Corn Ice Cream:
- Heavy whipping cream
- Sweetened condensed milk
- Vanilla extract
- Cooked corn kernels: canned corn or corn cut from a cob both work great for this recipe.
- 1 cooked corn on the cob (optional for garnishing): I toasted the corn using a blow torch, just for garnishing 🙂
How to make this ice cream at home:
In a large mixing bowl, combine heaving whipping cream, vanilla extract, and sweetened condensed milk. Using an electric mixer, whip the cream mixture to form soft peaks.
Add the corn kernels to the whipped cream base and gently mix to combine.
Transfer the whipped cream mixture to a 9″x 5″ loaf pan and cover with plastic cling wrap. Place the loaf pan in the freezer for at least 4-6 hours.
Serve the ice cream with extra toasted corn kernels and cookie crumbs!
Video Tutorial
Other dessert recipes you may like:
- Mango Sticky Rice
- Pineapple Bun Toast
- Fluffy Brioche Donuts filled with Honey Lavender Custard
- Berry Dark Chocolate Mug Cake
- Dark Chocolate Mochi Brownies
Ingredients
- 2½ cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 cup corn kernels, cooked
- 1 corn on the cob, cooked (optional for garnishing)
Instructions
- In a large mixing bowl, combine heaving whipping cream, vanilla extract, and sweetened condensed milk. Using an electric mixer, whip the cream mixture to form soft peaks.
- Add the corn kernels to the whipped cream base and gently mix to combine.
- Transfer the whipped cream mixture to a 9"x 5" loaf pan and cover with plastic cling wrap. Place the loaf pan in the freezer for at least 4-6 hours.
- Serve the ice cream with extra cooked corn kernels and cookie crumbs!
