If you’ve never tried corn ice cream, get ready for a delicious surprise. This homemade version is made entirely in the blender using only four simple ingredients. It’s rich, creamy, and has that sweet, slightly nutty flavor that makes every scoop unforgettable. Perfect for hot summer days or whenever you crave something unique and refreshing.
Ingredients
- 1 ear of corn
- 395 grams (14 oz) sweetened condensed milk
- 200 grams (7.05 oz) heavy cream
- 1 teaspoon margarine
Instructions
-
Cook the corn:
Boil the corn without adding salt. Once cooked, remove all the kernels from the cob. -
Blend the mixture:
Place the corn kernels, sweetened condensed milk, heavy cream, and margarine in a blender. Blend on high speed for about 3 to 4 minutes until smooth and creamy. -
First freeze:
Pour the blended mixture into a glass dish and freeze for about 3 hours. -
Whip for lightness:
After freezing, transfer the mixture to a mixer and beat on high speed until it doubles in volume. This step helps make the ice cream lighter and creamier. -
Final freeze:
Return the whipped mixture to the freezer for another 3 to 4 hours, or until firm. Once ready, decorate and serve as desired.
Tips for Perfect Corn Ice Cream
- For a smoother texture, strain the blended mixture before freezing.
- You can replace margarine with butter for a richer flavor.
- Add a little vanilla extract or cinnamon for a subtle twist.
- Top with caramel sauce or crushed nuts before serving for extra flavor.
Storage
Store the ice cream in an airtight container in the freezer for up to two weeks. Before serving, let it sit at room temperature for a few minutes to soften slightly for easy scooping.
Final Thoughts
This homemade corn ice cream proves that simple ingredients can create something truly special. With just a blender and a few pantry staples, you’ll have a smooth, creamy, and flavorful dessert that’s sure to impress family and friends.
