Summer Sweet Corn Ice Cream & Fresh Blueberry Drizzling Sauce
Before you go any further: You’re going to need an ice cream maker for this recipe. Make sure you have one on hand before you start—and if you don’t have one, I recommend picking one up ASAP, because this recipe alone is worth it.
I’m from the Midwest and LOVE corn, but I owe my first sweet corn ice cream experience to Argentina.
If you’re like me and you’re from the Midwest, you probably like sweet corn… but I'd be willing to bet you’ve never had it in ice cream before! Sweet corn ice cream is actually a classic and well-loved ice cream flavor in many Latin American cultures. If you’ve been here for a while, you might know that I lived in Argentina in high school—and I’ve loved this ice cream (and lots of other foods) ever since.
My Sweet Corn Ice Cream recipe is perfect for anyone who loves the savory, subtly fruity flavor of a ripe ear of sweet corn (and has a sweet tooth). It’s also great for adventurous types who like to try something new every once in a while!
Here are a few tips on how to make the best sweet corn ice cream.
When I make my version of Sweet Corn Ice Cream, I use a traditional ice cream base made with whole milk, cream, and eggs. I like to add fresh sweet corn kernels right off the cob—and don’t you dare throw those stripped cobs away! When you simmer the cobs in the ice cream base, even more of that delicious sweet corn flavor is extracted into your ice cream.
My favorite tip on how to make the best sweet corn ice cream? Drizzle it with blueberry sauce!
Although this ice cream stands well on its own, it also lends itself to a nice fresh blueberry sauce. What a perfect combo for a late summer treat! You can find the sauce recipe directly after the ice cream recipe below.