This no churn corn ice cream simply uses a handful of ingredients and requires no special equipment. Quick and easy ice cream flavor for summertime!
Have you ever had corn ice cream? It’s a very popular flavor throughout Southeast Asia and South America.
Corn is hardly considered a dessert ingredient in American cuisine. With the exception of caramel popcorn and kettle corn, corn is usually reserved for entrees and side dishes.
Corn often stirs up images of summer grilled corn, bowls of creamy corn chowder, or hot from the oven cornbread.
Easy Homemade Corn Ice Cream
Add corn ice cream to your list of summer ice cream flavors!
Corn ice cream is very popular in Asian countries like the Philippines, Thailand, and Malaysia. The Philippines has numerous versions of frozen corn treats like corn ice candy, mais queso (corn and cheese ice cream), and mais con yelo (layered corn and shaved ice dessert).
It is a classic flavor in Central and South America, probably due in part to maize (corn) being first cultivated in this area many centuries ago.
This no churn corn ice cream uses a handful pantry staple ingredients. This recipe does not use fresh corn, rather relies on canned cream corn for flavor and texture.
(Ice cream recipe featuring FRESH CORN coming up soon!)
No churn ice cream first gained popularity back in 2017. Dulce de leche ice cream was my first foray into this exciting frozen treat technique.
Who knew the mixture of whipped heavy cream and canned sweetened condensed milk could mimic the texture of machine churned ice cream?!
No Churn Ice Cream Ingredients:
Heavy cream is a standard ingredient in classically churned ice cream. Cream is the thick fatty part of milk that rises to the top.
The fat content of heavy cream ranges from 35-40%. Heavy cream is also labeled as heavy whipping cream. This product is different from whipping cream, which has a slightly lower fat percentage.
For best results, use super chilled heavy cream.
Sweetened Condensed Milk
Canned sweetened condensed milk has two ingredients: milk and sugar. To make this product, milk is boiled until much of the water content has been evaporated. Sugar is added and the mixture is cooked until thick and creamy.
It is easy to make homemade condensed milk. However, I perfect to simply use the canned version.
Kosher Salt & Vanilla
Kosher salt and pure vanilla extract add flavor to the ice cream base.
A pinch of salt in desserts helps to bring out the sweetness. Use pure vanilla extract. Stay away from imitation vanilla.
This recipe uses canned creamed corn. Contrary to its name, creamed corn does not contain cream.
Creamed corn is a mixture of corn kernels in a mixture of water (usually water steeped or flavored with corn cobs), sugar, and thickener (usually cornstarch).
Canned cream corn gives this ice cream its corn flavor. It will also provide the ice cream with little bits of corn for texture.
Light Corn Syrup
This is a highly recommended, but optional ingredient. Light corn syrup or glucose syrup is an invert sugar that helps prevent the ice cream from freezing completely solid.
Traditionally churned ice cream recipe contain egg yolks which help to keep the ice cream soft and creamy. Light corn syrup acts in the same way.
How to make corn ice cream using hand mixer or whisk
1.Cream whips easiest and fastest when chilled. For quick results, also freeze your mixing bowl and whisk attachment (or hand whisk) before use. Pour cold heavy cream into chilled bowl.
*NOTE: During the warm summer months, it’s a good idea to keep heavy cream, condensed milk, and creamed corn chilled. Store in the fridge until ready to use, or place in the freezer for a few minutes before mixing together.
2.Add in condensed milk, salt, and vanilla. Use electric beaters or whisk to mix ingredients together.
*NOTE: To ensure creamy, easy to scoop ice cream you can add one to two tablespoons of light corn syrup or glucose syrup. Light rum or vodka is also a good option. This helps to prevent mixture from freezing completely solid.
3.Whip mixture to firm or stiff peaks. This means the mixture should stand straight up when the whisk or beaters are lifted.
4.Add in canned creamed corn. Gently fold to combine. Be careful not to overmix. Over agitation can cause whipped cream to separate or weep.
5.Transfer mixture to a freezer safe container such as a 9×5-inch loaf pan. Cover with plastic wrap and place in the freezer for at least 4 hours, up to overnight.
Let corn ice cream sit at room temperature for 5 minutes before scooping and serving. Enjoy immediately!
Serve this no churn corn ice cream in waffle or sugar cones. It serve scoops in a cup and sprinkle corn flakes on top!
No Churn Corn Ice Cream
- 12 oz (1 1/2 cup) heavy cream, very cold
- 10 oz (about 3/4 cup + 2 Tbsp) sweetened condensed milk
- ¼ teaspoon kosher salt *
- 1 ½ teaspoon pure vanilla extract
- 1 Tbsp light corn syrup or glucose syrup optional
- 14.75 oz canned cream corn (no salt added)*
- In a large chilled bowl, combine cold heavy cream, sweetened condensed milk, salt, vanilla, and optional light corn syrup. Whip to firm or stiff peaks.
- Gently fold in creamed corn.
- Transfer to a freezer safe container, preferably a 9×5-inch loaf pan. Cover well with plastic wrap. Place in the freezer for at least 4 hours up to overnight.
- Remove from freezer and let sit at room temperature for 5 minutes before scooping and serving.
- Heavy cream is also labeled as heavy whipping cream. This is different from “whipping cream,” which has slightly less fat content.
- Can omit kosher salt if canned cream corn contains salt.
- There are two versions of canned cream corn. One contains salt, another version is listed as “no salt added.” If you canned creamed corn has salt in the ingredients, omit the salt listed in the recipe.
- Light corn syrup is optional. This helps to ensure a creamy, easy to scoop ice cream by preventing the mixture from freezing completely solid. Other options include: glucose syrup, light rum, or vodka.
- Keep ice cream well covered in the freezer for up to two weeks. Ice cream will easily pick up freezer odors and flavors. Keeping ice cream well sealed will also prevent freezer burn.
Reader Questions and Reviews
This looks so good. Have you made this with cheese? Any recommendations? Thank you so much.
I just made this yesterday and it is so good! Top it with caramelized bacon and you have a really special treat!
Nice touch with the caramelized bacon!! Sounds delicious!
Easy recipe. Taste really good. Love it!❤️ It is a little icy but I don’t mind. I added 1 tablespoon of glucose syrup. Maybe I should add another tablespoon next time?
Thanks for trying the recipe! The ice could also be from the water in the creamed corn. If you want it creamier, adding more glucose/corn syrup will help!
Super easy to make. Had this icecream in Puerto rico this year. Can’t wait to dig into it tomorrow.
One thing I did when making this ice cream was, I blitzed the corn with my hand blender, for a smoother texture. Next time I make this I will be using fresh sweet corn. I will keep you posted on that.
This recipe is amazing. I read a comment about the icecream turning icy so I added 2 tbsp of light corn syrup and substituted kosher salt for himalayan salt and let me tell you it was delicious I’m in love with this recipe. I’m definitely making this again I’m thinking about making an icecream cake with it.
I am thinking of trying this out with coconut milk and condensed coconut milk to make it dairy free. Any suggestions or tips before I go for it?