Food and Recipes Desserts Ice Cream Corn Ice Cream Will Melt Every Southern Heart 5.0 (1) Add your rating & review Corn ice cream, you say? What could that possibly be? It's a little bit like vanilla ice cream mixed with the sweetness and subtle grassiness of fresh corn. This corn ice cream is also a no-churn recipe, which means it's easier than any classic homemade ice cream ever dreamed of being. That's ideal when summer is rushing into fall and you're chasing the last beautiful drops of fresh, right-from-the-field corn and the satisfaction it provides in all forms—yes, even ice cream. By Tricia Manzanero Stuedeman Tricia Manzanero Stuedeman Tricia is a recipe developer and tester for Dotdash Meredith with a focus on baking and pastry as well as a passion for all things food-related. She has developed over 1,200 recipes, which have appeared both in magazines, online, and in cookbooks alike. Southern Living's editorial guidelines Published on September 3, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen Active Time: 3 hrs 30 mins Chill Time: 3 hrs Freeze Time: 6 hrs Total Time: 9 hrs 30 mins Servings: 6 Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen Ingredients 3 large (9 oz. each) ears fresh yellow corn 2 cups heavy whipping cream 1 (14-oz.) can sweetened condensed milk 1/8 tsp. table salt 2 Tbsp. light corn syrup 1/4 tsp. vanilla extract Fresh basil leaves, for garnish (optional) Directions Prepare corn: Cut kernels from corn to yield about 2 1/4 cups, reserving cobs. Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen Add corn kernels, reserved cobs, heavy cream, condensed milk, and salt to a large Dutch oven. Bring to a simmer over medium; reduce heat to medium-low, and simmer, stirring constantly until kernels are just tender, about 6 minutes. Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen Transfer to a large heatproof bowl; chill in refrigerator, uncovered and stirring occasionally, until cold, about 3 hours. Scrape and strain: Remove corn cobs, scraping any liquid back into bowl before discarding. Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen Strain corn mixture through a fine-mesh sieve into a large bowl, pressing to release as much liquid as possible. Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen Whisk in corn syrup and vanilla. Reserve kernels in an airtight container in refrigerator for garnish, if desired. Beat ice cream mixture: Beat cream mixture with an electric mixer on medium speed until aerated and fluffy, about 6 minutes. Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen Freeze ice cream: Spread mixture in a freezer-safe 9- x 5-inch loaf pan. Place a sheet of plastic wrap directly on the surface. Freeze until firm, at least 6 hours or up to 1 week. Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen Garnish scoops with reserved kernels and basil, if desired. Rate It Print