I love making corn ice cream because it combines the natural sweetness of fresh corn with the creaminess of a perfectly whipped base. It’s surprisingly simple and fun to prepare, making it a treat that’s worth the effort!
A Sweet, Creamy Corn Dessert
I use a blender with a cooking function, which conveniently cooks the corn while blending it into a smooth juice.
This saves me an extra step, but if you’re using a regular blender, no worries—you can simply cook the corn first and then blend it until smooth.
For an even creamier texture, I recommend straining the blended mixture to remove any remaining solids. This little step ensures the ice cream has the perfect velvety consistency.
What I love most about this recipe is how realistic the ice cream looks—it really resembles fresh corn!
I used a corn-shaped mold to achieve this effect, and the result is just delightful.
Of course, if you don’t have corn-shaped molds, any mold will work perfectly fine.
If you’re looking for more inspiration, check out some of my other ice cream creations, like Strawberry Ice Cream, Oreo Ice Cream, and Biscoff Ice Cream. Once you’ve made your corn ice cream, scoop it generously into homemade waffle cones.
The sweet and crunchy cones complement the creamy texture of the ice cream perfectly. My kids can’t get enough—they absolutely adore it! Watching them enjoy this treat makes all the effort worthwhile, and I promise it will bring smiles to your family too!
Why You‘ll Love This Recipe
- It’s made with fresh ingredients, ensuring a natural and vibrant corn flavor.
- Minimal effort is needed for an elegant dessert that looks and tastes like it came from a gourmet shop.
- You can customize the molds for fun shapes, making it even more enjoyable to share with family and friends.
Ingredients
- 2 fresh corn cobs
- 100ml water
- 200g heavy cream
- 20g granulated sugar
Instructions
Corn Preparation
- Remove the husks and silk from the corn. Using a knife, scrape the kernels off the cobs and place them into a blender.
- Add 100ml water to the blender. Blend the corn until smooth. If your blender has low power, blend multiple times to ensure there are no large particles.
- Strain the blended mixture through a fine sieve into a container, removing any solids to get smooth corn juice. Set aside.
Whipping the Cream
- In a clean, dry bowl, pour in 200g heavy cream and add 20g granulated sugar.
- Start whipping the cream with an electric mixer on low speed. Once streaks begin to form, increase to medium-high speed.
- Whip until the cream forms stiff peaks. Be careful not to overwhip, as this can lead to separation.
Combining Ingredients
- Slowly pour the prepared corn juice into the whipped cream while mixing on low speed.
- Use an electric mixer on low speed to gently blend the corn juice and whipped cream together until well combined. Transfer the mixture to a piping bag.
Shaping and Freezing
- Pipe the mixture into corn-shaped molds. If using standard popsicle molds, insert sticks before filling.
- Leave a small amount of space at the top of the molds to allow for expansion during freezing.
- Freeze for at least 4 hours or until fully set.
Frequently Asked Questions
Can I use canned or frozen corn instead of fresh corn?
Yes, but fresh corn offers the best flavor. If using canned or frozen, ensure they are unsweetened and adjust the water amount slightly.
How long can I store the ice cream?
You can store the ice cream in the freezer for up to 2 weeks. Keep it sealed in the molds or airtight containers to prevent freezer burn.
What if I don‘t have a piping bag?
You can use a spoon to carefully fill the molds or cut the corner of a plastic storage bag as a substitute.
Why is my ice cream not creamy?
Ensure the cream is properly whipped to stiff peaks before mixing. Also, avoid overmixing the cream and corn juice, as this can cause the mixture to deflate.
Easy Corn Ice Cream Recipe
Ingredients
- 2 fresh corn cobs
- 100 ml water
- 200 g heavy cream
- 20 g granulated sugar
Instructions
Corn Preparation
- Remove the husks and silk from the corn. Using a knife, scrape the kernels off the cobs and place them into a blender.
- Add 100ml water to the blender. Blend the corn until smooth. If your blender has low power, blend multiple times to ensure there are no large particles.
- Strain the blended mixture through a fine sieve into a container, removing any solids to get smooth corn juice. Set aside.
Whipping the Cream
- In a clean, dry bowl, pour in 200g heavy cream and add 20g granulated sugar.
- Start whipping the cream with an electric mixer on low speed. Once streaks begin to form, increase to medium-high speed.
- Whip until the cream forms stiff peaks. Be careful not to overwhip, as this can lead to separation.
Combining Ingredients
- Slowly pour the prepared corn juice into the whipped cream while mixing on low speed.
- Use an electric mixer on low speed to gently blend the corn juice and whipped cream together until well combined. Transfer the mixture to a piping bag.
Shaping and Freezing
- Pipe the mixture into corn-shaped molds. If using standard popsicle molds, insert sticks before filling.
- Leave a small amount of space at the top of the molds to allow for expansion during freezing.
- Freeze for at least 4 hours or until fully set.