Who says ice cream has to be ordinary? If you’re craving something sweet and creamy with an unexpected twist, homemade corn ice cream might just become your new favorite dessert. This refreshing, dairy-free treat is perfect for hot summer afternoons or anytime you want to wow friends and family with a flavor that’s both nostalgic and uniquely delicious.

In this guide, you’ll learn exactly how to whip up your own batch—from prepping the corn to blending and freezing it into scoopable perfection. Ready to chill out with something extraordinary? Let’s do it.

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Ingredients

Main Ingredients	Quantity
Fresh corn (1 ear)	For best flavor and texture
Sweetened condensed milk	395 g (14 oz)
Heavy cream (or substitute with coconut cream)	200 g (7.05 oz)
Margarine	1 teaspoon

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Instructions

Step 1: Cook and Prep the Corn
Boil the ear of corn for 5–7 minutes or grill it for a slightly smoky flavor. Skip the salt—it can dull the sweetness. Let the corn cool, then slice off the kernels and set them aside.

Step 2: Blend it Smooth
In a blender, combine corn kernels, sweetened condensed milk, heavy cream, and margarine. Blend on high for 3–4 minutes until the mixture is silky and uniform.

Step 3: Freeze in Two Phases

• Initial Chill: Pour the blended mixture into a glass dish or an ice cream maker. Freeze for about 3 hours until it begins to firm up.
• Whip it Up: Remove and beat the semi-frozen mixture with a mixer until it doubles in volume. This step adds air for that light, creamy texture.
• Final Freeze: Transfer it back to the freezer for another 3–4 hours to fully set.

Step 4: Scoop & Serve
Once fully frozen, your corn ice cream is ready to shine. Scoop it into cones or bowls and top with your favorites—crushed nuts, fresh berries, or a drizzle of chocolate.