With a taste like toasted corn flakes, this No Churn Corn Ice Cream recipe uses fresh corn to create a corn caramel (you can also 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
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 itโs 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:
Step 1: Blend: The corn and 2 tablespoons of the water into a blender until fine.
Step 2: Strain: The juice into a small saucepan, discarding the pulp. Toss in the sugar and remaining water and simmer until thickened and sticking to the back of a spoon. Set aside to cool completely.
Step 3: Double boiler: Beat the eggs, extract and sugar until thick and pale.
Step 4: Whip it: Whip the cream until soft peaks form.
Step 5: Stir together: Stir the cream and corn caramel together. Then stir the egg mixture and caramel cream until well combined.
Step 6: Freeze: Pour the creamy custard into a freezer proof dish and smooth out. Freeze for 4 hours or preferably overnight.
Step 7: Scoop and serve: Allow to sit at room temperature until you can scoop. Serve up and dig in!
More no churn iced desserts you'll love
No Churn Corn Ice Cream
Ingredients
Corn caramel
- 123 grams / 1 ยฝ cups fresh or frozen corn
- 90 grams / โ cup + 2 teaspoons water
- 100 grams / ยฝ cup superfine/caster sugar
- 80 grams / ยผ 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 ยผ 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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