With a taste like toasted corn flakes, this No Churn Corn Ice Cream recipe uses fresh corn to create a corn caramel (you could simply use the caramel on top of plain old store-bought vanilla ice cream) and folds it into a creamy egg and whipped cream base for a perfect soft serve iced dessert.
Table of Contents
Perfect for a summer day or a fun twist on a classic dessert, this No Churn Corn Iced dessert will delight with its creamy texture and sweet corn flavor. And the little flecks of corn in this dessert glisten beautifully, though you'll probably be too busy scooping it up to notice.
Ingredients and substitutions for No Churn Corn Ice Cream
- Corn: Fresh or frozen corn work perfect here because we blend them until fine anyhow, though frozen will be harder to blend so you might want to allow 5 minutes to defrost a little.
- Eggs: Whipped the eggs with the sugar gives our semifreddo the volume and richness that compliments the cream and works particularly well with the corn flavor.
- Sugar: The best sugar here is superfine or caster sugar which adds the sweetness without any additional flavor.
- Heavy Cream: The heavy cream makes for a nice controllable whipped cream gives our no churn iced dessert it’s signature texture. I have not tried making this with coconut whipped cream, so cannot recommend.
See recipe card for quantities.
How to make No Churn Corn Ice Cream:
Blend: The corn and 2 tablespoons of the water into a blender until fine.
Strain: The juice into a small saucepan, discarding the pulp. Adding the sugar and remaining water.
Simmer on low: Until thickened and it sticks to the back of your spoon. Set aside to cool completely.
1
Beat it: Beat the eggs, extract and sugar until pale and fluffy over a double boiler.
2
Whip it: Whip the cream until soft peaks form.
Fold: Fold the cooled corn caramel through the cream.
Custard and cream: Fold the cream through the custard until smooth.
Freeze: Pour the creamy custard into a freezer proof dish and smooth out. Freeze!
Soften: When ready to serve, remove and allow to stand for 10 mintues at room temperature.
Scoop and serve: Scoop up into serving bowls and dig in!
More no churn iced desserts you'll love
No Churn Corn Ice Cream
Ingredients
Corn caramel
- 123 grams / 1 ½ cups fresh or frozen corn
- 90 grams / ⅓ cup + 2 teaspoons water
- 100 grams / ½ cup superfine/caster sugar
- 80 grams / ¼ cup honey
Semifreddo
- 110 grams / 2 large eggs room temperature
- 18 grams / 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 264 grams / 1 ¼ cups - 1 tablespoon heavy cream
Instructions
Corn caramel
- Place the corn and 2 tablespoons of the water into a blender and pulse until fine.
- Sieve the juice into a small saucepan, discarding the pulp.
- Toss in the superfine sugar, honey and remaining water and cook on low heat, simmering until thickened and it sticks to the back of your spoon, approximately 12 minutes.
- Set aside to cool completely.
Corn Semifreddo
- Place the eggs, yolk, extract and sugar into a heatproof bowl over a double boiler on medium heat and whip until thickened and pale, approximately 12 minutes.
- Set aside to cool.
- Spoon the corn caramel into the eggs and fold to combine until smooth.
- Whip the cream until soft peaks are just reached and then fold into the corn egg mixture mixture.
- Pour into a freezer proof dish and freeze for at least 4 hours or overnight.
- Remove and allow to soften slightly.
- Scoop up and serve in bowls or ice cream cones.
- Enjoy!
Notes
- Corn: Fresh or frozen corn work perfect here because we blend them until fine anyhow, though frozen will be harder to blend so you might want to allow 5 minutes to defrost a little.
- Freezerproof tin: The tin used here was a 6 inches/15 centimeters cake tin as this makes approximately 1 liter of iced dessert.
Nutrition
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