No-Churn Sweet Corn Ice Cream

Make this creamy no-churn sweet corn ice cream with simple ingredients and no ice cream maker. Includes protein swaps, serving ideas, and summer tips.

Every summer, I somehow end up buying more sweet corn than we can possibly eat.

It starts innocently enough. A few ears for dinner. Maybe some for the grill over the weekend. Then I spot another beautiful pile of sweet corn at the farmers market and suddenly I’m carrying home “just a few more.”

This recipe happened because of those “few more.” Instead of making another batch of buttered corn, I wondered, What if it became dessert instead?

I know.

Corn… in ice cream?

Stay with me.

If you’ve never tried no-churn sweet corn ice cream, you’re in for one of those recipes that sounds a little strange until the first spoonful. Sweet corn is naturally sugary when it’s in season, and once it’s blended into a creamy ice cream base, it adds a subtle buttery flavor that’s rich without being overpowering.

It’s familiar, a little unexpected, and somehow tastes exactly like summer. Best of all, you don’t need an ice cream maker.

Why Sweet Corn Works So Well in Ice Cream

Fresh summer corn is already sweeter than most people realize. When you gently cook the kernels with cream, they release their natural sweetness and that unmistakable corn flavor. It isn’t overly “vegetable-like” at all. Instead, it reminds me of warm cornbread, vanilla, and sunshine rolled into one.

The result is creamy, lightly sweet, and just different enough to make everyone ask,
“Wait…what’s in this?”

That’s usually followed by another spoonful.

How to Make No-Churn Sweet Corn Ice Cream

1. Infuse the corn flavor

Combine the sweet corn, ½ cup heavy cream, and almond milk in a saucepan.
Bring everything to a gentle boil, then reduce the heat and let it simmer for about 20 minutes. This allows the cream to absorb all that wonderful sweet corn flavor.

2. Blend until smooth

Allow the mixture to cool slightly.
Add the vanilla extract and egg yolks, then blend until smooth. If you enjoy a little texture, you can leave a few tiny pieces of corn behind.

3. Whip the cream

Using a stand mixer or hand mixer, whip the remaining heavy cream together with the sweetened condensed milk until stiff peaks form.
This is what gives the ice cream its light, fluffy texture without needing an ice cream machine.

4. Fold and freeze

Gently fold the blended corn mixture into the whipped cream.
Transfer everything into a freezer-safe container, smooth the surface, cover, and freeze overnight.

The hardest part of this recipe is waiting.

Want a Higher-Protein Version?

If you’re making this a little more often than summer probably recommends, here are a few easy swaps.

For extra protein:

• Blend in ½ scoop of unflavored or vanilla protein powder.
• Replace part of the heavy cream with plain Greek yogurt.
• Blend cottage cheese until completely smooth before adding it to the mixture.

To lighten it up a little:

• Use lite sweetened condensed milk.
• Replace part of the heavy cream with milk or unsweetened oat milk.
• Coconut milk also works well if you’re looking for a dairy-free variation with a slightly tropical flavor.

The texture changes slightly, but it’s still wonderfully creamy.

My Favorite Ways to Serve It

This ice cream doesn’t need much. A simple scoop in a bowl is honestly enough. But if you’re feeling a little fancy, try serving it with:

• Toasted coconut flakes
• Fresh berries
• Roasted peaches
• Crushed cornflakes for a little crunch
• A drizzle of honey or salted caramel
• A tiny sprinkle of Tajín for a sweet, salty, slightly spicy finish

It also pairs surprisingly well with warm cornbread if you’re leaning fully into the corn theme.

A Few Tips Before You Start

• Fresh summer corn gives the sweetest flavor, but frozen corn works beautifully year-round.
• Don’t skip the overnight freeze. The texture becomes much creamier once it’s fully set.
• Taste the corn first. Really sweet corn means you may not need anything extra.

Super G’s Version
“You’re telling me this is made from corn?”
That was the first question.

The second was,
“Can you make another batch before this one disappears?”

I’ll take that as a five-star review.

One More Scoop Before Summer Ends

Some recipes become family favorites because they’re familiar.
Others become favorites because they surprise us.

This no-churn sweet corn ice cream definitely falls into the second category.

If summer had a flavor, I think it might taste a little like this. Sweet, creamy, a little nostalgic, and worth making at least once while sweet corn is at its peak.
Who knows? You may find yourself buying “just a few more” ears of corn next time you’re at the market.

Originally published in 2015. Updated in 2026 with new photos, improved instructions, and additional cooking tips.

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