White Chocolate Corn Ice Cream Bars
No churn sweet corn ice cream bars dipped in white chocolate magic shell. Garnish with your choice of corn flakes cereal or toasted shredded coconut.
Servings: 16 bars
Corn Ice Cream:
- 12 oz (1 ½ cup) heavy cream, cold
- 10 oz (about ¾ cup + 2 Tbsp) sweetened condensed milk
- ¼ teaspoon kosher salt*
- 1 ½ teaspoon pure vanilla extract
- 1 Tablespoon light corn syrup or glucose syrup, optional*
- 14.75 oz canned creamed corn (no salt added)*
White Chocolate Magic Shell & Toppings:
- 10 oz (about 1 ½ cup) white chocolate chips
- 1 Tbsp coconut oil
- corn flakes cereal, as needed
- toasted sweetened shredded coconut, as needed
Corn Ice Cream:
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.
Insert wooden stick into ice cream bar molds. Fill molds with ice cream mixture. Use a mini offset spatula to level filling. Freeze for at least 6 hours, overnight is best.*See notes for link to make ice cream bars without mold.
White Chocolate Shell & Assembly:
Unmold frozen pops. Place on parchment lined baking sheet and return to freezer for 5-10 minutes.
In a medium bowl, combine white chocolate and coconut oil. Place bowl over a pot of filled with 2-inches of barely simmering water. Make sure the bowl does not touch the water. Melt white chocolate gently, stirring often to ensure even heating. Remove from heat, making sure to whip off any moisture from the bottom of the bowl.*Alternatively, gently melt chocolate and coconut oil mixture in the microwave. Heat for 20 second intervals at half power until smooth.
Pour melted chocolate into a drinking glass or bowl. Working quickly, dip frozen pop into melted chocolate. Allow any excess chocolate to drip off. Immediately sprinkle toasted coconut or cork flakes on top. Place on parchment line baking sheet and repeat with remaining pops.
Return assembled pops back to freezer for 5 minutes to solidify. *Corn flake topped bars should be enjoyed immediately.*Coconut topped bars can be kept in the freezer and saved for later. Wrap assembled frozen pops in plastic wrap and store in an airtight container in the freezer. Allow pops to rest at room temperature for 5 minutes before eating to allow to soften.
These corn ice cream bars will keep in the freezer for up to two weeks. Wrap assembled frozen pops in plastic wrap and store in an airtight container in the freezer. Allow pops to rest at room temperature for 5 minutes before eating to allow to soften.
- 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.
I used these classic size silicone molds purchased from Amazon to freeze the ice cream bars. They are sold in a pack of two molds making 4 bars per set. The recipe listed here makes 16 bars.
If you don't have silicone molds, follow the directions for these mocha ice cream bars. Freeze the ice cream mixture in a rimmed quarter sheet tray. The recipe will make 10 rectangular ice cream bars.