This Sweet Corn Ice Cream recipe is one I created for a print magazine, and I am sharing it with you today while fresh summer corn on the cob is in season. If you’ve never had Sweet Corn Ice Cream, you are in for a treat. Silky, smooth, and ultimately delicious. Paired with tangy and fresh berries, this dessert will quickly become your summer go-to.

a pink and white china bowl with two scoops of creamy corn ice cream and mixed berries on top

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Why We Love Corn Ice Cream

It may seem weird to infuse ice cream with corn, but it has actually been a favorite flavor in Central and South America for generations. Helado de Elote is coming into its own here in the States too and I am hoping you’ll try my simple recipe in your own kitchen!

It is a recipe I developed for Parents magazine a few years ago. The buttery yellow color and subtle fresh corn flavor are shockingly great.

I love to top this ice cream with fresh berries such as blueberries and blackberries. The sweetness of the corn and cream pairs well with the tangy and sourness of the fresh berries. If you want to get extra festive, you can turn this ice cream into ice cream sandwiches. I love pairing it with these Peanut Butter Cookies!

corn ice cream in a pink and white dish with fresh berries on top

Corn Ice Cream Ingredients

  • Corn on the cob: Use fresh ears of corn to make ice cream. You’ll use kernels to make the ice cream custard. I find this method below to be quicker and has even more sweet corn flavor.
  • Unflavored gelatin: I added unflavored gelatin to this ice cream which gives it velvety mouth feel without added fat and calories. Most ice cream recipes have higher fat content due to full-fat dairy, which is why they don’t all have gelatin in them. You can find gelatin at your local grocery store in the baking section.
  • Cream & milk: I used mostly low-fat milk and a little bit of heavy cream in order to save a little on calories (don’t worry, it’s still super creamy and delicious!). Feel free to use a milk that has a higher fat percentage if you’d like (like 2% or whole), or more heavy cream instead. It’s totally up to you. I like to buy local organic cream and milk when I can to ensure I get the best and creamiest ice cream!
  • 3 egg yolks
  • 1 cup sugar
  • Pinch salt

Note From Chef Katie: When I made corn ice cream while working as a pastry chef, I used corn cobs in the ice cream base! The following method I created is much simpler for a home cook and works better for a small batch at home. If you want to try the corn cob method, you can add them to the scalded milk mixture too.

How To Make This Corn Ice Cream Recipe

Step 1: Make ice cream mixture

Place the corn kernels in a blender with milk and puree until they’re finely ground. Transfer the mixture to a large saucepan and cook over medium-high heat, stirring occasionally until steaming. Separately, whisk the yolks and sugar in a medium bowl. Slowly pour the steaming milk into the sugar mixture, whisking constantly. Return the milk mixture to the saucepan and stir over medium heat with a wooden spoon until the mixture is slightly thickened and a thermometer registers 175 to 180 degrees F. To test if it’s ready, dip a wooden spoon in and run your finger across it. The line should remain clearly. Transfer the mixture to a bowl and refrigerate until cold, 4 to 12 hours.

Step 2: Bloom gelatin

Add the cream to a small saucepan. Sprinkle the gelatin over the cream and let it sit until softened/“bloomed”, about 5 minutes. Heat the cream and gelatin mixture over medium-low heat, stirring constantly until the gelatin is dissolved (do not boil). Stir the gelatin mixture into the chilled corn mixture.

Step 3: Strain Ice Cream Base

Strain the corn mixture through a fine-mesh sieve. Press down on the excess solids to extract all liquid. Stir in salt.

Step 4: Freeze & serve

Transfer the ice cream mixture into an ice cream maker. Freeze in the ice cream maker according to the manufacturers instructions. Serve with fresh berries and enjoy!

the corn ice cream in a bowl with blueberries and blackberries on top

FAQs and Expert Tips

What is the substitute for gelatin?

If you don’t like using gelatin, the typical substitute is agar agar powder. Agar agar can be replaced in a 1:1 ratio, meaning that since this recipe calls for 1½ teaspoons gelatin, you would use 1½ teaspoons agar agar. The steps would remain the same.

How do you make ice cream without an ice cream maker?

If you don’t have an ice cream maker you can use the no-churn method instead. Once the ice cream mixture is finished, transfer it to a bread pan or 5-cup container. Freeze for about 45 minutes, then remove, and transfer the semi-frozen ice cream to a blender or food processor. The key is to break up any semi-frozen parts (think of it like a very thick smoothie). Transfer it back to the container and continue to freeze until solid, another 4 to 5 hours. Check out this amazing no-churn Chocolate Avocado Ice Cream too!

How long can corn ice cream be kept in freezer?

Since homemade ice cream is prone to freezer burn, it’s best to eat it within the first week or two (which wasn’t a problem for me, and I doubt it’ll be a problem for you).

How should I store my homemade corn ice cream?

When making the ice cream, try to store it in a container with a lid. Place a piece of plastic wrap between the ice cream and the lid, which helps keep the ice cream surface from any extra air in the container (which prevents freezer burn).

Additional Corn Recipes to Try

If you love unusual sweets, try our Watermelon Sorbet made with pureed frozen chunks of watermelon and this Matcha Ice Cream with green tea!

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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corn ice cream in a pink and white dish with fresh berries on top

Corn Ice Cream Recipe

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5 from 5 reviews

  • Author: Katie Webster
  • Total Time: 24 hours
  • Yield: 10 servings 1x
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Description

This recipe was developed by Katie Webster for Parents Magazine

Ingredients

Units Scale
  • 3 ears of corn, kernels sliced off, about 2 1/4 to 2 1/2 cups kernels
  • 2 3/4 cups low-fat milk
  • 3 egg yolks
  • 1 cup sugar
  • 1 1/2 teaspoon unflavored gelatin
  • 1/2 cup heavy cream
  • Pinch salt

Instructions

  1. Place kernels in a blender with milk and puree until corn kernels are finely ground. Transfer to a large saucepan and cook over medium high heat, stirring occasionally until steaming. Whisk yolks and sugar in a medium bowl. Pour steaming milk into the sugar mixture whisking constantly. Return the milk mixture to the saucepan and stir over medium heat with a wooden spoon until the mixture is slightly thickened and a thermometer registers 175 to 180 degrees F. To test if it’s ready, dip a wooden spoon in and run your finger across it. The line should remain clearly. Transfer the mixture to a bowl and refrigerate until cold, 4 to 12 hours.
  2. Sprinkle gelatin over the cream in a small saucepan to soften/“bloom” about 5 minutes. Heat mixture over medium-low heat stirring constantly until the gelatin is dissolved. Do not boil. Stir the gelatin into the corn mixture.
  3. Strain the corn mixture through a fine mesh sieve. Press down on solids to extract all liquid. Stir in salt.
  4. Freeze in ice cream maker according to manufacturers instructions.

Notes

If you’re in the market for an ice cream maker, I really love my Cuisinart Ice Cream Maker. It was reasonably priced, relatively small and not very difficult to use.

Alternate Instructions:

If you don’t have an ice cream maker you can use the no-churn method instead. Once the ice cream mixture is finished, transfer it to a bread pan or 5-cup container. Freeze for about 45 minutes, then remove, and transfer the semi-frozen ice cream to a blender or food processor. The key is to break up any semi-frozen parts (think of it like a very thick smoothie). Transfer it back to the container and continue to freeze until solid, another 4 to 5 hours.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Small Appliance
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1/2 cup each
  • Calories: 209
  • Sugar: 25 g
  • Sodium: 67 mg
  • Fat: 5 g
  • Saturated Fat: 4 g
  • Carbohydrates: 33 g
  • Fiber: 1 g
  • Protein: 5 g

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