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no churn corn ice cream

No Churn Corn Ice Cream

  • Author: Sylvie Taylor
  • Prep Time: 30 minutes
  • Total Time: + freeze time 4 hours 30 minutes
  • Yield: Serves 6
  • Category: Frozen


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.


Corn caramel
123 grams / 1 ½ cups fresh or frozen corn
90 milliliters / 1/3 cup + 2 teaspoons water
100 grams / ½ cup superfine/caster sugar
80 grams / 1/4 cup honey
2 eggs, room temperature
1 egg yolk, room temperature
1 teaspoon vanilla extract
304 grams / 1 1/4 cups - 1 tablespoon heavy cream


Corn caramel

  1. Place the corn and 2 tablespoons of the water into a blender and pulse until fine.
  2. Sieve the juice into a small saucepan, discarding the pulp.
  3. 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.
  4. Set aside to cool completely.

Corn Semifreddo

  1. 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.
  2. Set aside to cool.
  3. Spoon the corn caramel into the eggs and fold to combine until smooth.
  4. Whip the cream until soft peaks are just reached and then fold into the corn egg mixture mixture.
  5. Pour into a freezer proof dish and freeze for at least 4 hours or overnight.
  6. Remove and allow to soften slightly.
  7. Scoop up and serve in bowls or ice cream cones.
  8. Enjoy!


Recipe by Roamingtaste


  • Calories: 337 calories per serve

Keywords: sweetcorn recipe, creamy no churn ice cream