This is THE BEST no-churn corn ice cream! It requires no eggs and no ice cream machine! To produce the creamiest, most delectable sweet corn ice cream you’ve ever had, I use two secret ingredients. Serve in waffle cones or bowls prepared from scratch.

What does corn ice cream taste like?

It really tastes like cold buttery sweet corn in the greatest manner. I’m having trouble describing the flavor since all I can think of is that it tastes like corn!

Is corn ice cream yellow?

Traditional corn ice cream recipes with an egg yolk custard base will be bright yellow.

Since the egg yolk mixture is missing in this no-churn recipe, the final result is a light yellow rather than a vibrant yellow.

Do you want it to be more yellow? Many droplets of yellow food gel paste!

What kind of corn should I use?

• To keep things simple, I recommend a 15.25 ounce can of corn that has been drained and any liquid has been eliminated.
• Nevertheless, you may alternatively use 2 cups thawed and drained frozen corn.
• You may alternatively use 2 cups fresh corn kernels chopped straight from the cob.

4 cup kernels from a medium ear of corn. 2-3 The number of corn kernels you receive from a single ear of corn varies depending on size, but on average, you’ll get approximately 1

How to get creamy ice cream without eggs

No-churn ice cream recipes are also ideal for those who do not want to deal with the hassle of producing a custard foundation using egg yolks: heating to a simmer (not a boil), filtering through a strainer, heating again, gently and slowly adding in the eggs to avoid scrambled eggs

It takes longer, may be fiddly, and is not a choice for those who are allergic to eggs (hello, Anne!).

I have (and love) my KitchenAid ice cream bowl attachment (aff link), but no-churn recipes are simple to create and ideal for those without special equipment.

I have two perfect methods for producing creamy no-churn ice cream:

• Sweeteners are used to give sweetness and taste. Sweetened condensed milk: Since it is comprised of milk and sugar, it substitutes for sugar.
• A tiny quantity of vodka added to ice cream prevents it from freezing solid! Don’t worry, you won’t taste the vodka. We’ve all experienced the agony of scooping ice cream from the freezer. For the same effect, you may also use white rum or light corn syrup.

Ingredients for corn ice cream

• Heavy cream: Use only heavy cream or heavy whipping cream. It is not the same as whipping cream, which has a lower fat content and will not generate the same outcomes. I’m not sure who named them, but I’d want to speak with them.
• Sweetened condensed milk is a fantastic ingredient that adds sweetness and texture to recipes.
• Vodka: Prevents the ice cream from freezing solid; don’t worry, you won’t be able to taste it. You may also use light corn syrup or white rum instead.
• Clear vanilla extract: Although I generally recommend using vanilla bean paste (aff link) or pure vanilla extract in this recipe, I like the taste of clear vanilla extract.
• This is my secret ingredient that takes this corn ice cream recipe to the next level! It truly brings out the richness of taste, and I can’t suggest keeping a bottle of butter emulsion on hand enough. They also produce a delectable butter vanilla emulsion.
• Kosher salt: To balance out the sweetness, but also because it’s corn ice cream! What is corn without some salt?
• The star of the show is canned corn! Before adding sweet corn to the ice cream, the can is drained and pureed. You may also use thawed frozen corn, creamed corn, or fresh corn kernels from cobs.

How to make corn ice cream

1. Put a big mixing bowl (ideally metal) in the freezer for at least 10 minutes to get it as cold as possible.
2. Drain the canned corn and place it in a blender (affiliate link) or food processor. It is not necessary to blend until a smooth puree is generated.
3. Optional, but highly recommended for the smoothest, creamiest results: Put the corn puree in a fine mesh sieve (aff link) placed over a medium bowl and push through the sieve to extract as much of the corn juice as possible. You may also use cheesecloth (affiliate link) for this step. Throw away any residual corn solids.
4. Combine heavy cream, sweetened condensed milk, vodka, vanilla, butter emulsion, and salt in a chilled basin. Begin beating ingredients together on low speed with the whisk attachment of an electric stand or hand mixer (aff link). Gently raise the speed to high and beat the mixture until stiff peaks form.
5. Fold in corn liquid with a spatula until evenly incorporated.
6. Put the mixture in a freezer-safe container, such as a 9×5 loaf pan. Place in the freezer for at least 8 hours, ideally overnight, with an airtight cover or wrapped in plastic wrap.
7. Scoop, plate, and devour!

Mix-ins for corn ice cream

• A filling swirl of fruit puree, such as blackberry, blueberry, raspberry, strawberry, cherry, or rhubarb. I like to leave a little amount of my corn puree in the ice cream for an occasional crunchy texture, but that’s just my personal opinion!
• A large salted caramel swirl, similar to my No Churn Salted Caramel Swirl Ice Cream.

Other serving ideas

• Add dulce de leche, butterscotch sauce, or caramel syrup to your corn ice cream.
• A sprinkling of crushed macadamia nuts or chopped white chocolate on top is a delicious addition.
• A scoop of corn ice cream on a fruit pie may be delicious.
• Try topping warm cornbread with corn ice cream, and you’ll thank me later.
• Serve in waffle cones or bowls prepared from scratch.

I understand that maize ice cream may seem strange or unique, but I hope you are fascinated enough to try it!