No Churn Corn Ice Cream

4.50 from 2 votes

Fans of sweet corn will love this summer ice cream flavor! This no churn corn ice cream simply uses a handful of ingredients and requires no special equipment.

Yield: 9x5-inch loaf pan

Prep Time10

Freeze Time4

Total Time4 10

Course: Dessert

Cuisine: American, Filipino

Servings:

Author: Maryanne Cabrera

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 9x5-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