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 often stirs up images of summer grilled corn, bowls of creamy corn chowder, or hot from the oven cornbread. 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.
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.
Ingredients
This no churn corn ice cream uses a handful of ingredients. This recipe does not use fresh corn, rather relies on canned cream corn for flavor and texture.
Heavy Cream
Heavy cream is standard in classically churned ice cream. Cream is the thick fatty part of milk that rises to the top. 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 prefer 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.
Creamed Corn
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). It will also provides 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 contain egg yolks to keep the ice cream soft and creamy. Light corn syrup acts in the same way.
Make Ice Cream Using Mixer
*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.
*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.
Serve corn ice cream in waffle or sugar cones. Pile the scoops in a cup and sprinkle corn flakes on top! Or, serve in a dessert tortilla bowl to build the ultimate ice cream sundae!
Recipe Variation
White Chocolate Corn Ice Cream Bars: Freeze this no churn corn ice cream in silicone molds to create bars! Frozen bars are dipped in white chocolate and topped with crunchy corn cereal and toasted coconut.
Mais Con Yelo: Layered Filipino dessert consisting of sweet corn, sweetened shave ice, corn flake cereal and vanilla ice cream. Serve it with corn ice cream for more flavor!
More Ice Cream Recipes
- Strawberry Cheesecake Ice Cream
- Maple Hazelnut Ice Cream
- Coconut Sundae Cones
- Honey Lavender Ice Cream
No Churn Corn Ice Cream
Ingredients
- 12 oz heavy cream, (1 ½ cup)very cold
- 10 oz sweetened condensed milk, (about ¾ cup + 2 Tbsp)
- 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)*
Instructions
- 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.
Notes
Ingredient Notes:
- 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.
Storage:
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Hi Maryanne!
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?
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.
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.
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!
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!
This looks so good. Have you made this with cheese? Any recommendations? Thank you so much.