Why you’re gonna LOVE this!
When sweet, summer corn is at its peak, you’ve got to try this Sweet Corn Ice Cream. It’s earthy, slightly rich and oh so nostalgic. I toasted the husks and silk ahead of making the base. This step adds such a great layer of flavor, but is optional! I also swirled my Mango Passion Fruit Curd in the ice cream after it was churned and while that’s not required it lends such a nice accent of summer!
Please ignore how little the scoops of ice cream are in these pictures! Looking back at them I’m not sure what I chose such a small ice cream scoop because who doesn’t fill the waffle cone with a much ice cream as possible? I do remember worrying more about keeping the “husk bows” on the cones while I was styling the pictures, so let’s say that’s what it was, haha!
Let Me Introduce You!
I used Maizly Corn Milk as the base for this sweet corn ice cream, an obvious choice given that it is made from non GMO corn and adds some great fiber. Maizly is new to the US in 2025 after a very successful brand launch in Europe. It preforms beautifully and better than most other dairy free/non-dairy milk alternatives I’ve tried over the years. In fact you can have a peek at my Black Sesame Matcha Muffins to see how well it works in baked goods.
Brands to Shop For!
Brands used from the FoodSocial Market — be sure to use code: backporchpaleo for discount, thank you in advance, as I do get a small kickback when you shop via the FoodSocial Market. am.Niccoli Vanilla Salt – Maizly Corn Milk
What is FoodSocial?
In recent years, I’ve been sharing most of my recipes over on FoodSocial . It’s a recipe sharing platform with an online Market “baked” right in. You can not only view my recipes there, but you can also shop the ingredients directly from the recipe itself. Be sure to use the code: backporchpaleo when you shop for a discount. I do earn a small affiliate kickback, so I’ll say thank you in advance. As ingredients have been increasingly more expensive in recent years, supporting my recipe creation efforts this way means a lot to me.
Sweet Summer Corn Ice Cream
Course: DessertDifficulty: Easy4
servings30
minutes45
minutesthe new ice cream of summer!
Ingredients
2 cups Corn, 2–3 ears of corn – kernels, cobs, husks & silks
32 oz Cornmilk – Maizly
3/4 cup Granulated White Sugar
4 whole Egg Yolk, reserve whites for another use
2 Tbsp Honey – optional, for added sweetness
1/2 tsp Vanilla Extract
1/4 tsp Vanilla Baking SALT – am.Niccoli
1/2 – .75 cup Mango Lilikoi (passion fruit) Curd, optional
Directions
- Preheat your oven to 300°, rinse and pat the husks and silk dry. Spread on a baking sheet and toast for 35-45 minutes, turning occasionally, until golden and fragrant. Keep an eye on them, they can go from toasty to burnt quickly.
- Cut kernels off the cobs and add them along with the cobs and the toasted husks/silk to a large enough pan to accommodate the cobs. Add milk, sugar, vanilla and salt. Bring to a gentle simmer (no need to boil) then cover, turn off the heat and let it steep for 45 minutes or so.
- Strain this mixture through a fine mesh sieve, pressing down the solids (discard or compost those) into a clean bowl, set aside.
- Whisk egg yolks in a medium sized saucepan until slightly thicker and paler in color. Temper eggs by adding about ¼ cup of the warm milk mixture to the pan with the eggs and whisk well to bring the eggs up in temperature, repeat the same thing with another ¼ cup. Once the eggs are tempered add the rest of the warm milk to the pan and whisk to combine.
- Cook over medium-low heat, stirring constantly, until mixture thickens up a bit and you see a few “fat bubbles” Remove from heat. Stir in honey (if using), vanilla and salt, whisking well to combine.
- Pour into an airtight container and allow to cool for 15-20 minutes, then place a piece of plastic wrap on the surface to prevent a skin from forming. Chill at least 4 hours or optimally overnight.
- When ready to churn, process the mixture in your ice cream maker following the manufacturer’s directions. When fully churned, transfer to a freezer safe container.
- If you’re going to swirl in the passion fruit mango curd, add a few spoonfuls on top of the ice cream and swirl into the ice cream, working it in as desired. Place in the freezer for a few hours to firm up.
- When ready to enjoy, remove from the freezer for about 5-7 minutes, then scoop into serving bowls or waffle cones, adding more curd on top if desired. You can also serve with grilled peach slices or toasted coconut.
