Food Recipes Desserts Frozen Desserts No-Churn Corn Ice Cream Be the first to rate & review! 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. By Jesse Houston Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Johnny Autry Active Time: 35 mins Total Time: 50 mins Yield: 6 to 8 Cook Mode (Keep screen awake) 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 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. 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. 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. Originally appeared: August 2020 Rate It Print