No-Churn Corn Ice Cream Recipe: A Sweet Summer Surprise

When you think of summer desserts, your mind might jump to fruity popsicles, watermelon slices, or creamy scoops of vanilla or chocolate ice cream. But have you ever tried corn ice cream? Yes, No-Churn Corn Ice Cream is a thing—and it’s absolutely magical. This creamy, subtly sweet frozen treat brings out the natural sugars in corn and transforms them into something unexpectedly delightful. Best of all, it’s incredibly easy to make at home, no fancy ice cream maker required.

In this comprehensive guide, we’re diving deep into everything you need to know about No-Churn Corn Ice Cream. From its origins and benefits to a foolproof recipe, creative variations, and pro tips, you’ll walk away ready to impress guests (or just treat yourself) with this refreshing twist on homemade ice cream.

Let’s get scooping.

What Is No-Churn Corn Ice Cream?

No-Churn Corn Ice Cream is a homemade frozen dessert made primarily with corn, sweetened condensed milk, and whipped cream. It doesn’t require an ice cream machine, making it accessible for anyone with a blender and freezer. The result is a luscious, velvety texture with a unique corn flavor that’s both nostalgic and gourmet.

While corn might sound like an unusual ingredient for ice cream, it’s been used in desserts in various cultures for generations. In the Philippines, mais con hielo (corn with ice and milk) is a summer staple. In Latin America, corn is often featured in puddings and sweets. This recipe is a modern twist on those comforting classics.

Why You’ll Love This Recipe

There are plenty of reasons to fall in love with No-Churn Corn Ice Cream:

• Super Simple: With just a handful of ingredients and no special equipment, anyone can make it.
• Unique Flavor: It’s a surprising conversation starter and a flavor many find addictively good.
• Versatile: Enjoy it plain, or add toppings like crushed cookies, caramel drizzle, or even hot honey.
• Perfect for Summer: It’s cool, light, and satisfying—ideal for warm-weather cravings.
• Kid-Friendly & Adult-Approved: Everyone’s curious about the taste, and most end up loving it.

Ingredients You’ll Need

Here’s what makes this No-Churn Corn Ice Cream both simple and exceptional:

• 1 ½ cups corn kernels – You can use fresh, canned (drained), or even thawed frozen corn. Fresh corn offers the sweetest flavor.
• 1 can (14 oz) sweetened condensed milk – This is the base that provides sweetness and creaminess.
• 2 cups cold heavy cream – Whipped into stiff peaks, this gives the ice cream its fluffy, airy structure.
• 1 tsp vanilla extract – Adds warmth and balances the corn flavor.
• Pinch of salt – Just a touch enhances the sweetness and deepens the overall flavor.

Step-by-Step Instructions

Making No-Churn Corn Ice Cream is as easy as blending, whipping, folding, and freezing. Here’s how to do it:

1. Blend the Corn and Condensed Milk

Place your corn kernels and sweetened condensed milk in a blender or food processor. Blend until the mixture is very smooth.

Tip: If you prefer a smoother texture, strain the mixture through a fine mesh sieve to remove any remaining solids. This step is optional, but it does lead to a creamier final product.

2. Add Flavorings

Stir in the vanilla extract and a pinch of salt into the blended corn mixture. Set aside.

3. Whip the Heavy Cream

In a large, cold mixing bowl, whip the cold heavy cream using an electric mixer on high speed until stiff peaks form. This means the cream holds its shape when you lift the beaters.

4. Fold It All Together

Gently fold the corn mixture into the whipped cream. Be careful not to deflate the cream too much—you want to keep as much air in the mixture as possible to maintain a light, creamy texture.

5. Freeze

Pour the mixture into a loaf pan or any freezer-safe container. Cover it tightly with plastic wrap or a lid. Freeze for at least 6 hours or overnight until firm.

6. Scoop & Serve

Let the ice cream sit at room temperature for about 5 minutes before scooping. Enjoy it as is, or top with a drizzle of honey, toasted coconut, or crumbled cookies.

Tips for the Best No-Churn Corn Ice Cream

• Use fresh corn when available – It offers the best natural sweetness and depth of flavor.
• Don’t skip the salt – It enhances the overall flavor and keeps the sweetness balanced.
• Chill your mixing bowl – A cold bowl helps the cream whip faster and better.
• Avoid overmixing – Fold gently to keep the texture light and creamy.
• Try straining the corn mixture – For a smoother finish, especially if you’re serving picky eaters.

Creative Variations

One of the best parts of this recipe is how versatile it can be. Try these twists to make the No-Churn Corn Ice Cream uniquely yours:

1. Sweet Corn & Honey Ice Cream

Add 2 tablespoons of honey to the corn mixture before folding. Drizzle extra honey on top when serving.

2. Mexican Street Corn Ice Cream

Mix in a dash of chili powder and lime zest, and top with crumbled Cotija cheese for a bold, savory-sweet treat.

3. Coconut Corn Ice Cream

Replace half of the heavy cream with canned coconut cream for a tropical vibe. Add shredded toasted coconut for crunch.

4. Cornbread Ice Cream Sandwiches

Freeze the corn ice cream between two small slices of cornbread or cornbread cookies. A Southern-inspired delight!

5. Caramel Swirl Corn Ice Cream

Layer in ribbons of salted caramel sauce before freezing for an extra indulgent twist.

Serving Suggestions

• Plain and simple – Let the corn flavor shine on its own.
• With fresh fruit – Strawberries, blueberries, or grilled peaches pair beautifully.
• Topped with herbs – A tiny sprinkle of chopped basil or mint brings freshness and contrast.
• As a dessert taco – Spoon it into sweet taco shells with toppings like nuts, chocolate, or marshmallows.
• Drizzled with sauces – Chocolate syrup, dulce de leche, or butterscotch all work wonderfully.

Nutritional Insights

While No-Churn Corn Ice Cream is a dessert, it’s one with an interesting nutritional profile, especially when made with fresh corn:

• Corn brings natural fiber, folate, and small amounts of antioxidants like lutein and zeaxanthin.
• Heavy cream and condensed milk add richness and calories—perfect for a treat, but best enjoyed in moderation.
• No artificial ingredients or preservatives, making this better than many store-bought options.

Want to make it a little lighter? Try replacing half the heavy cream with Greek yogurt for added protein and a tangy twist.

Storage Tips

Homemade no-churn ice cream stores well in the freezer for up to 2 weeks. Here’s how to keep it fresh:

• Keep it covered tightly to prevent freezer burn.
• Use a loaf pan lined with parchment to make cleanup easy.
• Label your container with the date so you know when it was made.
• Let it soften slightly before scooping for the best texture.

Frequently Asked Questions (FAQs)

Is corn ice cream really sweet?

Yes, but naturally so. The corn brings its own sweetness, which is enhanced by the sweetened condensed milk. It’s not overly sugary—just well balanced.

Can I use frozen corn instead of fresh?

Absolutely. Just make sure it’s thawed completely and well-drained before blending.

How long does no-churn corn ice cream last?

It’s best enjoyed within 1 to 2 weeks, though it will technically keep longer if properly stored. For best flavor and texture, eat it fresh.

Can I make this recipe dairy-free?

Yes! Use coconut cream in place of heavy cream and sweetened condensed coconut milk (available in health food stores or online). The result will be tropical and rich.

Why strain the corn mixture?

Straining helps remove fibrous bits from the corn, leading to a smoother texture. It’s optional but recommended if you want a silky finish.

Can I add other mix-ins?

Of course! Crushed graham crackers, nuts, or caramel swirls all make great additions. Just fold them in before freezing.

Does the corn flavor overpower the ice cream?

Not at all. It’s subtle, sweet, and slightly nutty—more like a whisper of corn rather than a full-on corn explosion.

Conclusion: Why No-Churn Corn Ice Cream Deserves a Spot in Your Freezer

If you’re looking for a dessert that’s unexpected, easy to make, and totally delicious, No-Churn Corn Ice Cream is it. It’s the kind of recipe that makes people do a double-take—corn in ice cream? Really?—and then go back for seconds. With minimal ingredients, no churning required, and endless room for creativity, this frozen treat is a winner in every category.

It’s creamy. It’s cool. It’s corny in the best way. Whether you serve it at your next summer party, enjoy it solo on a hot afternoon, or whip up a batch just to try something new, No-Churn Corn Ice Cream is sure to surprise and delight.

Try it once, and you’ll understand why this recipe is making waves in kitchens everywhere.

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