Can I use frozen corn instead of canned corn?

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.

Is an ice cream maker absolutely necessary?

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.

How sweet is this recipe?

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.

Can I make this ahead of time for a party?

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.

Can I make the dulce de leche ahead too?

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.

How do I make it extra chunky or super smooth?

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.

Corn Ice Cream - Nibbles and Feasts

Name: Corn Ice Cream
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8
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**

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

Scale

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**

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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.