Corn Ice Cream
This is a sponsored recipe by Real California Milk: All opinions are my own. Thank you for supporting the brands that make this website possible.
Sweet Nostalgia with a Creamy Twist: Corn Ice Cream with Dulce de Leche
Nothing says summer like a sweet, creamy treat. This Corn Ice Cream with Dulce de Leche delivers all the nostalgic flavors of elotes and paletas with a modern twist that feels both indulgent and familiar. Made with golden corn and enriched with Real California Milk, Real California Sweetened Condensed Milk, and Real California Heavy Whipping Cream, this dreamy dessert is a tribute to Mexican street food culture and California’s world-class dairy. The warm notes of cinnamon, the creamy richness, and the option to customize texture make it the ultimate summer delight.
Related Recipe: Avocado Ice Cream
Using Real California dairy products isn’t just a commitment to quality, it’s a celebration of sustainability and family-owned farms. Every scoop is layered with tradition and responsibly sourced ingredients. Whether you’re serving it straight from the churn or unmolding it from fun popsicle molds, this corn ice cream delivers rich flavor, silky texture, and a comforting sweetness
Ingredient Variations
- This recipe is best made with Real California Milk products, but you can still explore some playful twists without compromising the integrity of the ingredients:
- Fresh Corn Option: If sweet corn is in season, swap canned corn for fresh, grilled corn kernels for added depth and a slight charred flavor.
- Mix-ins: Fold in crushed Mexican cookies (like Marias), roasted corn niblets, or toasted coconut after churning.
- Fruit Twist: Add a swirl of strawberry preserves or mango purée before freezing to create ribboned layers of fruit.
Serving Suggestions
This ice cream was made for festive gatherings and sunny days. Here are some creative ways to serve it:
- Classic Style: Serve it in a bowl with a spoonful of warm dulce de leche on top.
- Paleta Vibes: Freeze into molds and serve on sticks with a sprinkle of cinnamon sugar or crushed nuts.
- Cone Upgrade: Use sugar cones dipped in chocolate and crushed pepitas for a fun presentation.
- Dessert Nachos: Scoop onto a bed of cinnamon-sugar tortilla chips and drizzle with dulce de leche for a shareable summer treat.
- A La Mode: Top a slice of warm cornbread or a cinnamon bun with a scoop of corn ice cream for a cozy-meets-cool pairing.
Storage Tips
If you’re making this in advance or storing leftovers, follow these tips to keep your ice cream at its best:
- Refrigerate Before Freezing: Let the blended mixture cool completely in the fridge before churning or freezing. This helps preserve the texture.
- Use Airtight Containers: Store ice cream in a shallow, airtight, freezer-safe container with a piece of parchment pressed directly onto the surface to prevent ice crystals.
- Shelf Life: Best consumed within 1–2 weeks for optimal flavor and texture.
Freezing Variations
Whether you’re using an ice cream maker or going the no-churn route, here are a few freezing methods:
- Ice Cream Maker: After churning, transfer to a freezer-safe loaf pan, cover, and freeze for 2–3 hours until scoopable.
- No-Churn Version: Pour blended mixture into a shallow pan, freeze for 3 hours, fluff with a fork, and repeat until firm and creamy.
- Mold It: Pour into silicone popsicle molds, freeze overnight, and serve with mini drizzle packets of dulce de leche for an on-the-go treat.
- Mini Sandwiches: Freeze in a sheet, cut into rounds, and sandwich between Mexican cinnamon cookies.
FAQs
Yes! Just be sure to thaw and drain the corn thoroughly. You can also give it a quick sauté in butter to enhance flavor before adding to the mix.
Not at all. The no-churn method (freezing and scraping) works well. It may not be quite as airy, but it’s still deliciously creamy.
The sweetness is balanced. The corn and Real California Sweetened Condensed Milk add a natural richness, and the dulce de leche drizzle gives you control over the final sweetness.
Absolutely! You can prepare and freeze it up to a week in advance. Just let it sit at room temperature for 5–10 minutes before serving to soften slightly.
Yes. Homemade dulce de leche can be stored unopened in the fridge for up to 2 weeks. Just make sure the can is completely cooled before refrigerating.
It’s up to you! Blend the corn mixture briefly for chunky texture or thoroughly (then strain) for a silky-smooth version. The cinnamon notes will shine either way.
Whether you’re hosting a summer BBQ, planning a backyard fiesta, or simply looking for a way to cool off, this Corn Ice Cream with Dulce de Leche brings bold flavor and California pride to your table. So scoop generously, drizzle liberally, and enjoy the sweet side of summer with every bite.
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Corn Ice Cream
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8 1x
Description
Nothing says summer like a sweet, creamy treat. This Corn Ice Cream with dulce de leche delivers all the nostalgic flavors with a modern twist.
Ingredients
- 1 cup Real California Whole Milk
- 1 (4-inch) cinnamon stick
- 3 cups canned yellow corn, drained
- 1 ½ cups Real California Heavy Whipping Cream
- 1 cup Real California Sweetened Condensed Milk
- ½ teaspoon vanilla extract
- dulce de Leche for serving**
Instructions
- Combine milk and cinnamon stick in a medium saucepan over low heat; 2 minutes. Do not boil.
Add corn, heavy whipping cream and sweetened condensed milk. Bring to a low simmer; 8 minutes. - Remove from heat to cool. Stir in vanilla extract. Remove and discard cinnamon. Transfer to a blender or blend with immersion blender until desired corn texture. (You can also strain mixture if you want your ice cream to be smooth).
- Transfer to an ice cream maker and churn for 25 minutes. At this point you can enjoy your corn ice cream or transfer to molds. Freeze ice cream in molds overnight. Unmold and serve with dulce de leche.
*If an ice cream maker is not available, pour mixture into a freezer-safe container. Freeze for 3 hours, scrape to fluff with a fork then return container to freezer until completely frozen.**How to make dulce de leche
- Remove the label from a 14-ounce can of Real California sweetened condensed milk. Clean and thoroughly remove the label glue.
- Place the can on its side in a 5qt. Dutch oven. Fill with water 2 inches above can. Can must be fully submerged 2 inches below water throughout the cooking process.
- Place pot over high heat. Bring to a boil then reduce heat to a simmer. Simmer for 2 ½ hours, checking can is submerged the entire time. When evaporation occurs, add boiling water.
- Remove can with tongs and place on wire rack to cool completely (about 4 hours). Do not attempt to open can while still hot. Hot, pressurized caramel can spray if not cooled completely.
