Sweet Corn Ice Cream

Hey there, fellow ice cream enthusiasts! Have you ever had one of those moments when a flavor combination sounds so weird that you just have to try it? That was totally me the first time I heard about sweet corn ice cream. I mean, corn belongs on the cob at summer barbecues, right? Not in my dessert bowl! But let me tell you—after that first spoonful, I was completely sold. Sweet corn ice cream has this amazing ability to transform a humble vegetable into something magical that’ll have you scraping the bottom of your bowl and reaching for seconds.

I first tried sweet corn ice cream at a small ice cream shop during a road trip through the Midwest three summers ago. The owner practically insisted I try it, and being the food adventurer I am (or try to be, anyway), I couldn’t say no. Now I make it every August when the corn is at its sweetest, and my friends have gone from skeptical to requesting it for gatherings!

Recipe Snapshot

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Chill Time: 4 hours
• Total Time: 5 hours (mostly waiting)
• Servings: 8
• Calories: 285 per serving
• Difficulty Level: Intermediate

Why You’ll Love This Sweet Corn Ice Cream

Honestly, there’s something magical about transforming fresh summer corn into a velvety, sweet frozen treat. The flavor is subtle but distinct—imagine the sweetest corn you’ve ever tasted, but in smooth, creamy form. It’s like summer in a scoop!

I remember the first time I made this sweet corn ice cream for my family. My dad (the ultimate skeptic) gave me that “what-the-heck-are-you-making” look as I was cutting kernels off the cob in the kitchen. But the moment he tasted it? Total conversion. Now he asks for it every summer when corn season hits.

What makes this sweet corn ice cream recipe special is how it captures the essence of fresh corn. Many commercial versions (like the Korean or Philippine corn ice cream varieties) use corn flavoring or powder, but using actual fresh corn cobs infuses the most authentic flavor into your custard base.

And if you’re wondering if this will taste too “vegetable-y”—don’t worry. The natural sugars in corn actually make it perfect for dessert applications. It’s why corn has been used in sweet dishes across many cultures for centuries. Trust me on this one!

Ingredients You’ll Need

For this sweet corn ice cream recipe, quality ingredients make a difference. Here’s what you’ll need:

• 4 ears of fresh sweet corn (seriously, the fresher the better—I get mine from Wilson’s Farm stand down the road from me)
• 2 cups whole milk
• 1 cup heavy cream (I like the kind without additives—just pure cream)
• 3/4 cup granulated sugar (you might need a little more or less depending on how sweet your corn is)
• 4 large egg yolks (save those whites for an omelet tomorrow!)
• 1/4 tsp salt (kosher or sea salt works best)
• 1 vanilla bean, split and scraped (or 1 tsp pure vanilla extract in a pinch)
• 2 tbsp corn starch (this helps with texture, but you can skip it if you don’t have any)

For the corn, you really want the sweetest, freshest corn you can find. Those half-price ears that have been sitting at the grocery store for days? Probably not your best bet. I’ve found that bi-color sweet corn works amazingly well—it has just the right balance of sugar content.

If fresh corn isn’t available, you could use frozen corn kernels (about 3 cups), but I’ve gotta be honest with you—it’s just not quite the same. The recipe is still good, but you’ll miss out on the magic that comes from using the cobs to infuse the milk.

Step-by-Step Instructions

Preparing the Corn

1. Shuck your corn and remove as much of the silk as possible. (Those little strands are so annoying, aren’t they? I find that a clean, slightly damp dish towel helps grab them.)
2. Stand each ear upright in a large bowl (this contains the mess) and use a sharp knife to cut off the kernels. Don’t cut too deep—you just want the kernels, not the tough part they’re attached to. The first time I did this, I didn’t use a bowl and kernels went EVERYWHERE. My dog thought it was the best day ever as he helped “clean up,” but trust me—use a bowl!
3. After removing the kernels, don’t toss those cobs! We’re going to use them to infuse the milk with even more corn flavor. It’s kinda like making corn stock, but for dessert. Pretty cool, right?

Making the Base

4. In a medium saucepan, combine the milk, heavy cream, and corn kernels. Then add those reserved cobs, breaking them in half if needed to fit in your pan.
5. Heat this mixture over medium heat until it just begins to simmer—you’ll see little bubbles around the edge. Don’t let it boil! Then turn off the heat, cover, and let it steep for about 30 minutes. This infusion step is where the magic happens, so don’t rush it. I once got distracted by a phone call and let mine steep for almost an hour. It was actually even better! So if you have the time, a longer steep isn’t a bad thing.
6. While that’s steeping, whisk together your egg yolks, sugar, and salt in a large bowl until the mixture is pale yellow and slightly thickened. It should ribbon off the whisk when you lift it.
7. After the milk mixture has steeped, remove the corn cobs and discard them. Their work here is done!
8. Now, take about 1 cup of the warm corn-milk mixture and slowly whisk it into your egg yolk mixture. This is called “tempering” and it prevents the eggs from cooking too quickly and turning into scrambled eggs in your ice cream. (Been there, done that—not tasty!)
9. Once the egg mixture is warmed up, slowly pour it back into the saucepan with the remaining corn-milk mixture, stirring constantly.
10. If you’re using cornstarch, whisk it with 2 tablespoons of cold milk to make a slurry, then stir this into your mixture.
11. Cook over medium-low heat, stirring constantly (and I mean CONSTANTLY) with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of a spoon. When you run your finger through the coating, it should leave a clear path that doesn’t immediately fill in. This usually takes about 5-7 minutes. Whatever you do, don’t crank up the heat to speed this process. I got impatient once and ended up with sweet corn scrambled eggs. So gross.
12. Remove from heat and add the vanilla bean seeds (or extract). If you used a vanilla bean, you can toss the pod in too for extra flavor while it cools.

Finalizing and Freezing

13. Now you have two options for dealing with the corn kernels:
    • Option 1: Leave them in for texture (this is what I do!)
    • Option 2: Blend the mixture with an immersion blender, then strain through a fine-mesh sieve for a smoother result
14. Transfer your sweet corn ice cream base to a bowl, cover with plastic wrap (press it directly onto the surface to prevent a skin from forming), and refrigerate until completely chilled, at least 4 hours or overnight.
15. Once chilled, remove the vanilla bean pod if you used one, and churn in your ice cream maker according to the manufacturer’s instructions. It usually takes about 20-25 minutes to reach a soft-serve consistency.
16. Transfer to a freezer-safe container, press a piece of parchment paper directly on the surface (this prevents ice crystals), cover, and freeze until firm, at least 4 hours. So my first time making this sweet corn ice cream, I was too excited and dug in after only 2 hours in the freezer. It was more like sweet corn soup! Delicious, but definitely not ice cream. Patience is key here!

Variations & Storage

This basic sweet corn ice cream recipe is amazing on its own, but there are so many fun ways to customize it!

My sister (who’s obsessed with all things spicy) adds a tiny pinch of cayenne to her batch, and it’s surprisingly delicious—kind of like a frozen take on Mexican elote. My nephew, on the other hand, likes his with a blueberry swirl, which is gorgeous with the yellow ice cream base.

Here are some other variations to try:

• Add 1/2 teaspoon of ground cinnamon for a hint of warmth
• Swirl in some caramel sauce right before finishing the churning process
• Fold in some crushed butter cookies after churning for texture
• For a sweet corn ice cream sandwich, spread softened ice cream between two snickerdoodle cookies and refreeze

As for storage, this sweet corn ice cream will keep in the freezer for about 2 weeks in an airtight container. But honestly? At my house it never lasts more than a few days!

I once made a big batch for a barbecue and accidentally left it on the counter for about 30 minutes before serving. Instead of being a disaster, it actually turned into the perfect consistency—slightly soft but not melty. So if you find the fully frozen ice cream too hard, let it sit at room temperature for 10-15 minutes before scooping.

Frequently Asked Questions

What does sweet corn ice cream taste like?

Sweet corn ice cream tastes like the sweetest, creamiest corn you’ve ever had. It’s not vegetal at all—more like a vanilla ice cream with a subtle, sweet corn flavor that’s reminiscent of corn pudding or fresh corn muffins. There’s something nostalgic about it, even if you’ve never had it before! It’s sweet but not cloying, with a natural corn flavor that’s really unique.

What does the Korean corn ice cream taste like?

So, Korean sweet corn ice cream (like the popular Lotte brand) tends to be a bit more subtle than homemade versions. It often has a more pronounced vanilla flavor with corn as a background note. The texture is typically super smooth without any actual corn pieces. If you’ve had Korean corn ice cream bars, they’re usually a bit sweeter and have that characteristic frozen milk bar texture. This homemade version has a more authentic, pronounced corn flavor.

How to make corn ice cream?

Well, you’re looking at the recipe! But in short, you infuse milk and cream with fresh corn (both kernels and cobs), make a custard base with egg yolks, chill thoroughly, and churn in an ice cream maker. The key steps that you really can’t skip are the infusion process and the proper chilling before churning.

What does sweet corn flavor taste like?

Sweet corn has a natural sweetness (obviously!) with a slightly starchy, creamy quality. It’s got a unique umami component that balances the sweetness. When used in desserts like this sweet corn ice cream, the sugars in the corn caramelize slightly during cooking, adding depth to the flavor. It’s like the difference between corn flakes and fresh corn—there’s a brightness and freshness that’s really special.

How would you describe the taste of sweet corn?

Honestly, fresh sweet corn is like nature’s candy. It’s got this perfect balance of sweetness, creaminess, and that unmistakable “corn” flavor that’s hard to describe if you’ve never had it. In ice cream form, these qualities are amplified—the natural sugars in the corn blend beautifully with the dairy and added sugar. It’s familiar yet unexpected at the same time. Trust me, it’s way better than it sounds!

A Sweet Ending

You know what I love most about this sweet corn ice cream? It’s a conversation starter. Every time I bring it to a gathering, people are skeptical, then curious, then completely won over. There’s something so satisfying about watching someone’s expression change from “corn ice cream?!” to “oh my gosh, this is amazing!”

Last summer, I made this for my friend’s backyard movie night. As we sat under the stars watching the film, everyone kept pausing to comment on how surprisingly delicious it was. By the end of the night, I’d promised to email the recipe to at least five people.

If you’re still on the fence about trying sweet corn ice cream, I get it. But if you’ve made it this far in the article, I think you’re ready to take the plunge! And when you do make it, I’d love to hear how it turned out. Did you stick with the classic recipe or try one of the variations? Did your family give you the side-eye when you told them what you were making? Let me know in the comments!

Now excuse me while I go check if I have enough corn in the fridge to make another batch…