No churn corn ice cream cravings ever strike at like, eleven at night? Maybe it’s just me, but those summer nights scream for something sweet and cold, yet the idea of fiddling with an ice cream machine is… well, let’s call it a hard pass. If you’re curious about out-of-the-box flavors (like, have you ever wondered about fried chicken ice cream or cookie monster ice cream?), then you’ll probably love this homey, sweet-fresh treat. You don’t need fancy equipment, and honestly, the process is kinda fun. So if you want to whip up dessert that’ll convince friends you’re secretly running a five-star restaurant from your kitchen, you’re in the right place.
What does corn ice cream taste like?
Okay, so if you’ve got eyebrows flying up at the idea of no churn corn ice cream, you’re not alone. I used to side-eye it too. Turns out, this stuff is unexpectedly divine. Imagine vanilla ice cream, but upgraded with a mellow, sweet undertone that leans into the nuttiness and creaminess of good summer corn. Not candy-sweet, but like a sunny afternoon at a farm stand. Sometimes, I get a quick whiff of popcorn vibes, especially if I’m using roasted corn.
The first time I tried no churn corn ice cream at home, the freshness just wowed me. Like, slap-your-forehead-it’s-so-good. The corn flavor is gentle but really unique, and with the creamy base, it somehow just works (my aunt even said it beats her beloved sherbet—wild). If you want to mix things up, toss in a cinnamon swirl or a little spicy kick. It totally plays nice with those, pinky promise.
How to make no churn sweet corn ice cream ?
Ready for a confession? I used to think homemade ice cream needed a bajillion gadgets and hours of babysitting. Nope. This one’s foolproof (even for people who burn toast). All you need is a blender or food processor and a loaf pan. The heart of this recipe is simple: you blitz sweet corn until it’s creamy, then fold it into whipped cream and condensed milk. That’s the base. No churn means you seriously just freeze it, and boom—ice cream.
Here’s where you can make it your own. Swap out fresh corn for frozen if it’s the middle of winter or if your grocery bag bursts on the way home (happened… let’s not talk about it). Taste-test the mix before freezing; if you like it sweeter, add a spoonful of honey. For a twist, I’ll sometimes stir in toasted coconut flakes or even a splash of vanilla or rum extract. Honestly, it’s so customizable, I’ve lost track.
Ingredients for corn ice cream
- 2 cups sweet corn kernels (fresh or frozen both work, trust me)
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- Pinch of salt
Optional (but who’s stopping you?):
- A dash of cinnamon for warm vibes
- Butterscotch schnapps if you’re feeling cheeky
- Toasted coconut, berries, crushed cookies, honestly—get wild
Tips & Tricks for making perfect ice cream
Listen up, because these little moves can make or break your batch. First—chill everything. Seriously, cold cream whips up so much fluffier than warm. Don’t just dump and mix; fold gently when adding the corn puree to your whipped cream. It keeps things airy.
If you’re short on time, canned corn actually works (just rinse it well so you don’t end up with salty ice cream—ask me how I know). Let your ice cream set for at least five hours but overnight is perfection. Also, pressing plastic wrap directly onto the surface stops those weird icy bits.
I never thought anything could beat classic vanilla. Tried this no churn corn ice cream once and now my husband requests it every week. It’s got this crazy creamy texture and just a hint of summer sweetness. Make it!
I say: don’t overthink it, just enjoy the process (and the taste-tests are the cook’s treat).
Is butterscotch schnapps necessary for this recipe?
Quick answer: totally optional. Honestly, no churn corn ice cream shines just fine without it. But if you want to add a party flair, butterscotch schnapps brings a grown-up sweetness that kind of wakes up the corn. If little ones are eating, skip it—nobody will notice. Some folks like to add it for that caramel finish, but again, your kitchen, your rules.
I’ve made this recipe both ways, and it really depends on my mood whether to sneak some schnapps in or keep it simple. If you’re more of an experimenter, try tossing in a little next time and see what you think. Your neighbors might just knock for leftovers.
Common Questions
How long does it keep in the freezer?
Usually up to two weeks, if you store it in an airtight container. But honestly, it’ll vanish way before then.
Can I use canned corn?
Yep, just rinse the kernels really, really well so you don’t end up with salty no churn corn ice cream.
Can I make it dairy-free?
You can swap the cream for coconut cream and use dairy-free condensed milk—just keep in mind the flavor will change a bit, but it’s delicious still.
Got ideas for making it fancier?
Oh totally—swirl in berry jam, sprinkle with lime zest, or dust with chili powder for a crazy twist.
Do I need any fancy tools?
Nope! Just a blender, a bowl, and some sort of pan that fits in your freezer. (No ice cream machine is the best part.)
Time to Get Churnin’ (But, Not Really)
Who knew no churn corn ice cream could be so hands-off and, honestly, kind of addictive? You’ve got everything you need now—ingredients, common sense tips, panic-proof instructions, and ways to make it your own. Whether you keep it classic or spike it with something wild, this is one recipe that’ll surprise you in the best way. If you want more ideas or to compare tweaks, check out fun twists like Sweet Corn Ice Cream (Egg Free, No Churn!), No-Churn Roasted Sweet Corn Ice Cream, or even try it super simple with the 3-Ingredient Sweet Corn Ice Cream. Let your freezer do all the work and your tastebuds will thank you. Try this once—prepare to have everyone begging for the recipe.
No-Churn Sweet Corn Ice Cream
Base Ingredients
- 2 cups sweet corn kernels (fresh or frozen)
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 pinch salt
Optional Ingredients
- 1 dash cinnamon (for warm vibes)
- 1 splash butterscotch schnapps (optional for added flavor)
- toasted coconut, berries, crushed cookies (optional toppings)
Preparation
- Chill the heavy cream and mixing bowl in the freezer for a few minutes.
- In a blender or food processor, blend the sweet corn kernels until creamy.
- In a separate large bowl, whip the chilled heavy cream until it forms stiff peaks.
- Gently fold the corn puree into the whipped cream until combined.
- Add the sweetened condensed milk, vanilla extract, and a pinch of salt to the mixture, and fold gently until fully incorporated.
Freezing
- Transfer the combined mixture to a loaf pan and smooth the top.
- Press plastic wrap directly onto the surface to prevent ice crystals.
- Freeze for at least 5 hours, preferably overnight.
For a twist, try adding toasted coconut flakes or a splash of rum extract. If you prefer a sweeter ice cream, taste before freezing and add honey as desired. Make sure to rinse canned corn to avoid any salty flavor.