No-Churn Corn Ice Cream

No need to hunt down an ice cream maker for this simple no-churn ice cream—just the sweetest fresh summer corn you can find. Corn kernels get blitzed in a food processor then strained and simmered down into a sweet pudding that forms the base of this dreamy dessert. A drizzle of store-bought dulce de leche provides the perfect buttery-sweet finish.

No-Churn Corn Ice Cream Recipe
Photo: Johnny Autry
Active Time:
35 mins
Total Time:
50 mins
Yield:
6 to 8

Ingredients

  • 10 cups fresh yellow corn kernels (from 12 large ears)

  • 1 3/4 cups heavy cream

  • 1 cup sweetened condensed milk

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon kosher salt

  • Waffle cones (optional)

  • Dulce de leche or caramel sauce (optional)

Directions

  1. Working in batches, process corn kernels in a food processor until very juicy, about 15 seconds. Press processed corn through a fine wire-mesh strainer into a bowl to yield about 2 cups corn juice; discard solids.

  2. Transfer corn juice to a large nonstick skillet; bring to a simmer over medium-low, stirring constantly with a heatproof rubber spatula. Simmer, stirring constantly, until thickened to a pudding-like consistency and reduced to about 1 cup, 8 to 12 minutes. (When the spatula is dragged through the corn mixture, it will hold a line for about 2 seconds before flowing to fill the gap.) Remove from heat. Press corn mixture through a fine wire-mesh strainer into a large heatproof bowl; discard any solids. Let corn mixture cool to room temperature, stirring often, about 15 minutes.

  3. Beat cream, condensed milk, vanilla, and salt in a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold into corn mixture in 2 additions. Pour into a 9- x 5-inch loaf pan; press a piece of plastic wrap directly on surface of corn mixture. Freeze until firm, at least 12 hours. Serve scoops of sweet corn ice cream in waffle cones; drizzle with dulce de leche or caramel sauce, if desired.

Make Ahead

Ice cream can be made and frozen up 2 weeks ahead.

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