No-Churn Sweet Corn Ice Cream
Ingredients
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
Instructions
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.
Notes
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.