Homemade Corn Ice Cream

by

INGREDIENTS

  • 2 cups sweet corn kernels (boiled or steamed)
  • 1 cup sweetened condensed milk
  • 1 cup heavy cream (chilled)
  • 2 tablespoons melted butter or margarine
  • Optional: 1 tsp vanilla essence for extra flavor

INSTRUCTIONS

  1. Boil or steam the corn kernels until soft, then let them cool.
  2. Add corn kernels to a blender and blend until smooth (add a little cream if needed).
  3. Add sweetened condensed milk, heavy cream, and melted butter.
  4. Blend again until the mixture becomes smooth and creamy.
  5. Pour the mixture into a freezer-safe dish or container.
  6. Cover and freeze for about 3 hours or until fully set.
  7. Before serving, let it sit for 5–10 minutes to soften slightly, then scoop and serve.

TIPS

  • Blend corn very well for a smoother texture.
  • For extra creaminess, whip the heavy cream before mixing.
  • Adjust sweetness depending on taste.
  • Stir once after 1 hour of freezing for a softer texture.
  • Use fresh sweet corn for best natural flavor.

Leave a Comment