You know that moment when sweet corn hits peak season and suddenly you buy way too much at the farmers market? Yeah… that’s exactly how this sweet corn ice cream with honey recipe was born in my kitchen.
I stared at six extra ears of corn and thought, “What if I turned this into dessert?” Not cornbread. Not chowder. Ice cream. And honestly? It turned out so ridiculously creamy and naturally sweet that now I make it every single summer.
If you’ve never tried homemade corn ice cream, stick with me. It sounds unusual, but it tastes like sunshine in a bowl.
Why Sweet Corn Ice Cream Actually Works
Ever noticed how fresh summer corn tastes almost like candy? That natural sweetness makes it perfect for dessert. When you blend sweet corn with cream and raw honey, it creates this silky, custard-like base that feels gourmet but totally approachable.
Top-ranking recipes usually mention three key things:
- Use peak-season sweet corn
- Infuse the corn cobs for extra flavor
- Strain for ultra-smooth texture
I tested all three techniques. Trust me, they matter.
The real magic? The corn doesn’t taste “vegetable-y.” It tastes warm, buttery, and lightly floral from the honey. IMO, it’s more interesting than vanilla but just as comforting.
Ingredients You’ll Need
Let’s keep it simple but intentional. Quality ingredients make this recipe shine.
- 4 ears fresh sweet corn (about 2 cups kernels)
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup raw honey
- 4 egg yolks
- ¼ teaspoon sea salt
- Optional: 1 teaspoon vanilla extract
That’s it. No weird stabilizers. No mystery powders.
If you want consistent results, I strongly recommend using a solid ice cream maker like the Cuisinart ICE-21P1 1.5-Quart Frozen Yogurt and Ice Cream Maker on Amazon. It’s affordable, reliable, and honestly a game-changer for homemade ice cream. You can check it out here:
https://amzn.to/4qHDo6W
I’ve used mine for years and it still churns like a champ.
Let’s Talk Corn: Picking the Best for Ice Cream
How to Choose the Sweetest Corn
Grab ears that feel heavy and firm. The husks should look bright green and slightly damp. When you peel back a tiny bit, the kernels should look plump and glossy.
Avoid dry or dented kernels. They won’t blend smoothly.
Fresh corn makes the difference between “interesting dessert” and “why did I do this?”
Step-by-Step: How I Make Sweet Corn Ice Cream
Step 1 – Extract That Corn Flavor
First, slice the kernels off the cob. Don’t rush this part.
Then toss both the kernels and the stripped cobs into a saucepan with the heavy cream and milk. Yes, the cobs go in too. They hold tons of flavor.
Heat gently until it steams. Don’t boil it. Let it simmer on low for about 15–20 minutes.
Your kitchen will smell like sweet summer cornfields. It’s kind of dreamy 🙂
Remove the cobs and blend the kernels directly into the warm cream mixture. Blend until completely smooth.
Then strain it through a fine mesh sieve. This step gives you that velvety texture.
A good strainer makes life easier. I use the OXO Good Grips Fine Mesh Strainer:
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It catches every bit of fiber without clogging.
Step 2 – Make the Custard Base
Whisk the egg yolks with honey and salt until slightly pale.
Slowly pour the warm corn cream into the yolks while whisking constantly. Go slow. You don’t want scrambled eggs.
Return everything to the saucepan and cook over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a spoon.
This usually takes about 5–7 minutes.
If you want to be precise, use a digital thermometer like the ThermoPro TP03A Instant Read Thermometer:
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Aim for around 170–175°F.
Step 3 – Chill and Churn
Pour the custard into a bowl and chill it completely. I usually let it sit in the fridge for at least 4 hours, but overnight works even better.
Cold base = smoother ice cream. Always.
Then churn according to your ice cream maker’s instructions. Mine takes about 20 minutes.
Transfer to a freezer-safe container and freeze for 2–3 hours to firm up.
Try not to eat it straight from the machine. (I fail at this every time.)
Flavor Variations I’ve Tried (and Loved)
Once you nail the base, you can play around.
Brown Butter Corn Ice Cream
Add 2 tablespoons browned butter to the custard. It tastes nutty and decadent.
Honey Lavender Corn
Steep culinary lavender in the cream before adding corn. Subtle and floral.
Corn & Blueberry Swirl
Fold in homemade blueberry compote before freezing. Sweet meets tangy.
Ever thought corn and berries would be best friends? Neither did I. But here we are.
Tips for Ultra Creamy Texture
After many batches (and a few icy disasters), here’s what I learned:
- Strain thoroughly
- Chill completely before churning
- Don’t skimp on fat
- Use fresh corn, not canned
Canned corn changes the flavor and texture. Frozen corn works in a pinch, but fresh is king.
Also, store your ice cream in an airtight container like the Tovolo Glide-A-Scoop Ice Cream Tub:
https://amzn.to/4rE2XHn
It helps prevent freezer burn and makes scooping easier. Small detail, big difference.
Serving Ideas That Wow Guests
You can keep it simple with a cone. Or you can get fancy.
- Serve with grilled peaches
- Drizzle extra honey and flaky sea salt
- Pair with warm cornbread
- Add candied bacon for a sweet-savory twist
Last summer, I served this at a backyard BBQ. Everyone looked skeptical at first. Then they asked for seconds.
One friend literally said, “Wait… why is this so good?” Best compliment ever.
Storage and Make-Ahead Tips
Homemade sweet corn ice cream keeps well for about 1 week.
Press plastic wrap directly on the surface before sealing. That prevents ice crystals.
If it freezes too hard, let it sit on the counter for 5–10 minutes before scooping.
Patience pays off.
Why Honey Makes a Difference
You could use sugar. Sure.
But honey adds floral depth and helps create a softer texture because of its natural invert sugars.
I prefer raw wildflower honey. It enhances the corn’s natural sweetness instead of overpowering it.
Plus, honey just feels more summery, right?
Common Mistakes to Avoid
Let’s save you from frustration.
- Overheating the custard
- Skipping the straining step
- Not chilling long enough
- Using low-fat dairy
Ice cream demands full fat. This isn’t the time to be shy.
Ingredients
Method
- Slice kernels from corn. Add kernels and cobs to saucepan with cream and milk.
- Heat gently and simmer 15–20 minutes. Remove cobs.
- Blend mixture until smooth. Strain thoroughly.
- Whisk yolks with honey and salt.
- Temper yolks with warm corn cream.
- Cook over medium-low heat until custard thickens (170–175°F).
- Chill completely (at least 4 hours).
- Churn in ice cream maker.
- Freeze 2–3 hours before serving.
Notes
- Always strain the blended corn mixture.
- Chill the base completely before churning.
- Use fresh sweet corn for best flavor.
- Let ice cream sit 5–10 minutes before scooping.