No-Churn Sweet Corn Ice Cream

Total Time:
6 hr 40 min
20 min
6 hr
20 min

8 servings

  • 3 ears corn, kernels removed and cobs reserved
  • 2 cups heavy cream
  • One 14-ounce can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • Pinch of fine salt
  • Caramel-coated popcorn, for garnish, optional
Watch how to make this recipe.
  • Special equipment: a 9-by-5-by-3-inch loaf pan

  • Combine the corn kernels and cream in a medium saucepan over medium heat. Break the corn cobs into pieces and add them to the pot. Bring the mixture to a simmer, then reduce the heat to low. Gently simmer the mixture 15 minutes, stirring occasionally, then remove from the heat and let cool completely.

  • Discard the corn cobs and pour the rest of the cream mixture into a blender. Blend on high until mostly smooth, about 1 minute. Strain into a bowl and refrigerate until cold, 1 to 2 hours.

  • In a stand mixer fitted with the paddle attachment, whip the cream mixture on high speed until it forms soft peaks, 1 to 2 minutes. (Note that this will not whip to quite the volume of regular whipped cream because of the corn, but it will get to soft peaks.)

  • Whisk together the sweetened condensed milk, vanilla and salt in a large bowl. Fold about half of the whipped cream mixture into the sweetened condensed milk mixture with a rubber spatula, then fold the lightened mixture into the whipped cream until well blended. Pour into a 9-by-5-by-3-inch loaf pan and cover with plastic wrap. Freeze until firm, about 4 hours.

  • To serve, scoop into glasses or bowls and garnish with caramel coated popcorn, if desired.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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    This recipe is featured in:

    Summer Entertaining Guide