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.
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.
Why you’ll love this
Unique Flavor Experience
This No churn Corn Ice Cream recipe offers a unique twist on traditional ice cream flavors. The combination of sweet and creamy ice cream with a homemade corn caramel creates a delightful taste that is both comforting and refreshing.
Creamy and Smooth Texture
This Iced dessert boasts a velvety and smooth texture that is both indulgent and satisfying. The delightful creaminess is testament to the signature semifreddo consistency that uses rich and creamy egg yolks alongside the whipped cream to create this smooth corn ice cream.
Easy to Make at Home
Despite its unique flavor, this Corn Ice Cream recipe is surprisingly easy to make in the comfort of your own kitchen. Thanks to using either fresh or frozen corn cobs and other easy to source ingredients.
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.
Equipment needed to make this
Blender: To blend the corn cobs and water to create the base of your corn caramel.
Saucepan: A small saucepan is best to cook your caramel as well as the base of the double boiler for the eggs.
Hand or stand mixer: To whip the eggs, a hand mixer is best to really give them volume as they heat in the double boiler or bain marie. The cream can also be whipped with a mixer, however, this can be done by hand.
Freezerproof tin: The tin used here was a 6 inches/15 centimeters cake tin as this makes approximately 1 liter of iced dessert.
More no churn iced desserts you'll love
White Chocolate Cherry Semifreddo
Strawberry Shortbread Semifreddo
How to make No Churn Corn Ice Cream:
For the 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.
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!
No Churn Corn Ice Cream
- Prep Time: 30 minutes
- Total Time: + freeze time 4 hours 30 minutes
- Yield: Serves 6
- Category: Frozen
Description
This No Churn Corn Ice Cream recipe uses fresh corn to create a corn caramel and folds it into a creamy egg and whipped cream base for a perfect soft serve iced dessert.
Ingredients
Corn caramel
123 grams / 1 ½ cups fresh or frozen corn
90 milliliters / ⅓ cup + 2 teaspoons water
100 grams / ½ cup superfine/caster sugar
80 grams / ¼ cup honey
Semifreddo
2 eggs, room temperature
1 egg yolk, room temperature
1 teaspoon vanilla extract
304 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
Recipe by Roamingtaste
Nutrition
- Calories: 337 calories per serve
Keywords: sweetcorn recipe, creamy no churn ice cream
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