No-Churn Corn Ice Cream – Creamy, Sweet & Unexpected
Prep time: 20 minutes active + 6–8 hours freezing
Serves: 6–8 scoops
The transformation of ice cream from corn is something silently amazing. The sweet summer corn creates a creamy (though not too sweet) flavored ice cream that is reminiscent and yet unexpected -- a nice warm jalebi or after a spicy meal. It is a homemade, no-churn ice cream that is easy in every kitchen: no ice-cream machine, no fuss, only a few steps, and great taste.
Ingredients
- living,1 cup corn kernels (approximately 150 g) fresh or frozen and flushed.
- 1 cup full-fat milk (240 ml).
- 1 cup heavy cream / whipping cream (240 ml).
- 1 can sweetened condensed milk (395 g).
- 1 tsp vanilla extract.
- Sprinkle of salt.
Optional garnish: some roasted corn kernels/ 2 tbsp caramelised corn pieces.
Corn 150 grams, milk 240 ml, cream 240 ml, condensed milk 395 grams (If you like just metric, then: corn 150 grams, milk 240 ml, cream 240 ml, condensed milk 395 grams.)
Step-by-step guide
1. Make corn-flavoured milk
Put the corn kernels and milk in a small pan. Bring to a gentle simmer for 8–10 minutes so the corn releases its sweet flavour. Turn off and let it cool a bit.
2. Blend and strain
Blend the corn + milk until smooth, then push through a fine sieve or muslin to get a silky corn milk. You’ll have about 1 cup of corn-flavoured milk. (Reserve a spoonful of mashed corn if you like tiny kernels in the ice cream.)
3. Mix condensed milk and flavour
In a bowl, combine the sweetened condensed milk, vanilla, and a pinch of salt with the cooled corn milk. Taste — it should be sweet but balanced.
4. Churn the cream
Refrigerate a bowl and a whisk (or a mixer). Whisk the chilled cream to soft peaks- which is when the cream retains its shape but slumps. Do not over-whip; this makes the texture grainy.
5. Fold gently
Loosen the condensed-corn mixture by folding in one-third of the whipped cream; then fold in the other two-thirds, gently until blended. In case you saved some roasted bits of corn, fold them in now.
6. Freeze
Pour into a loaf tin or an airtight container. Press cling film directly on the surface to prevent ice crystals. Freeze for at least 6–8 hours, preferably overnight.
7. Serve
Remove from freezer 8–10 minutes before scooping so it softens a bit. Use an ice-cream scoop dipped in hot water for clean scoops.
Put the corn kernels and milk in a small pan. Bring to a gentle simmer for 8–10 minutes so the corn releases its sweet flavour. Turn off and let it cool a bit.
2. Blend and strain
Blend the corn + milk until smooth, then push through a fine sieve or muslin to get a silky corn milk. You’ll have about 1 cup of corn-flavoured milk. (Reserve a spoonful of mashed corn if you like tiny kernels in the ice cream.)
3. Mix condensed milk and flavour
In a bowl, combine the sweetened condensed milk, vanilla, and a pinch of salt with the cooled corn milk. Taste — it should be sweet but balanced.
4. Churn the cream
Refrigerate a bowl and a whisk (or a mixer). Whisk the chilled cream to soft peaks- which is when the cream retains its shape but slumps. Do not over-whip; this makes the texture grainy.
5. Fold gently
Loosen the condensed-corn mixture by folding in one-third of the whipped cream; then fold in the other two-thirds, gently until blended. In case you saved some roasted bits of corn, fold them in now.
6. Freeze
Pour into a loaf tin or an airtight container. Press cling film directly on the surface to prevent ice crystals. Freeze for at least 6–8 hours, preferably overnight.
7. Serve
Remove from freezer 8–10 minutes before scooping so it softens a bit. Use an ice-cream scoop dipped in hot water for clean scoops.
Tips for silky texture
- Soft peaks only: Over-whipping cream leads to a grainy texture. Stop when peaks gently fold over.
- Cold everything: Chill your bowl and beaters in the fridge for 15–20 minutes. Cold cream whips better.
- Avoid crystals: Press plastic wrap on the surface before freezing; this reduces ice crystals.
- Halfway stir (optional): After 2–3 hours, open and stir quickly with a fork to break forming crystals — this gives a creamier texture without a churner.
- Use good condensed milk: It’s the binder here — quality matters for flavour and smoothness.
Variations (easy & delicious)
1. Honey drizzle, roasted almond
Sprinkle each scoop with good, chopped roasted almonds and then top with a teaspoon of good honey. There is the sweetness of honey; the bite of almonds.
2. Chili–lime topping (Indian twist)
In a small bowl, combine 1 tsp lime zest, a pinch of chilli powder (to taste), and some flaky salt. Sprinkle over the scoop for a tangy, slightly spicy contrast — it’s addictive with corn.
3. Jaggery-caramel swirl
Melt 3 tbsp jaggery with 1 tbsp water until syrupy; drizzle into the mixture before freezing and swirl with a knife for ribbons of caramel.
4. Coconut-corn
Replace ½ cup milk with thick coconut milk for a tropical version; pairs well with toasted coconut flakes.
Serving ideas
- Serve with warm puris or hot gulab jamun for a contrast.
- Add a crumble of roasted jaggery for texture.
- Make small paramess (mini pots) for parties and let guests add their own toppings.
Quick guide on troubleshooting
- Too icy? Thaw a bit before scooping, or fold in another small amount of whipped cream and refreeze.
- Too sweet? Next time, use a bit less condensed milk or a pinch more salt.
- Any cinnamon flavour? Roast kernels slightly and simmer using fresh corn in order to intensify flavour.
Try it, take a pic, and post it-- friends love home cooked experiments! Have you found this helpful? Please share on WhatsApp, Instagram, or Facebook and subscribe to the blog to get more easy no-churn desserts, Indian twist, and seasonal recipes. Prefer to see some more variations or a printable recipe card? Just tell me what topping you want, and I will email back a quick printable one.
