Sweet Corn Ice Cream

Total Time

Prep: 40 min. + chilling Process: 15 min. + freezing

Makes

4 cups

Updated: Jun. 27, 2023
You have to give this novel sweet corn ice cream a try. It’s actually made with corn, sweetly flavored by vanilla extract and maple syrup. I plan to make this surprising treat every summer.—Diana Burrink, Crete, Illinois
Sweet Corn Ice Cream Recipe photo by Taste of Home

Ingredients

  • 2 cups 2% milk
  • 3/4 cup sugar
  • 1/2 cup maple syrup
  • 4 large egg yolks, lightly beaten
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 teaspoon vanilla extract

Directions

  1. In a large heavy saucepan, heat the milk, sugar and syrup until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly.
  2. Cook and stir over low heat until mixture reaches 160°. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in corn and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
  3. Strain custard, discarding corn. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Sweet Corn Ice Cream Tips

Can you use homemade cream-style corn to make corn ice cream?

This summer dessert recipe calls for a can of cream-style corn, which is made with corn, water, sugar and a thickener. Homemade cream-style corn is typically made with added butter and milk or cream, which wouldn't be a good substitute for the canned version. So, it's best to stick with canned cream-style corn for superior results.

What do you serve with corn ice cream?

Serve sweet corn ice cream plain or with blackberry brandy sauce, sliced fresh strawberries or butter pecan syrup for extra crunch.

How long will corn ice cream last?

It's best to eat homemade ice cream within 2 to 3 weeks for the best quality. Store it in the freezer container of your choice. Check out our guide to how to make professional-quality ice cream at home to make sure your batch turns out perfectly!

Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1/2 cup: 222 calories, 4g fat (2g saturated fat), 97mg cholesterol, 172mg sodium, 45g carbohydrate (36g sugars, 1g fiber), 4g protein.