Honest Fare

Pretty Provisions and Notes from the Kitchen

Sweet Corn & Strawberry Swirl Ice Cream. Happy summer everyone! Here's an ice cream so creamy you'd never know it's egg free.

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Sweet Corn & Strawberry Swirl Ice Cream., Honest Fare by Gabrielle Arnold

Nothing says summer like corn. Running your teeth across juicy, sweet corn on the cob; getting it all over your chin and jammed between your front teeth for hours to come – that’s what I’m talking about.

Summer’s second to that would definitely have to be ice cream. So why not just get the best of both? My mind was first blown by the notion of sweet corn ice cream almost three years ago when someone was nice enough to leave a comment letting me know it existed after I’d gone on and on about how much I love corn and how I would even be willing to eat it for dessert (perhaps even in ice cream). I remember reading their comment and thinking “whhhhhat, corn ice cream exists?” I haven’t stopped thinking about corn ice cream since then, nor have I ever actually seen it in person anywhere. From time to time I do come across a rendition of corn ice cream online and imagine what it would taste like. So after all this time I finally conceded to the fact that I probably won’t get to try it unless I make it. And goodness, am I glad I finally did.

This stuff is insane. Yes, it tastes like corn, but it’s not weird or savory at all. The sweet and creamy corn flavor is subtle enough to keep it from being off putting and the little bits of corn give such great texture. I decided to layer in a simple strawberry sauce to brighten it up even more with a summer fruit component. I think it’s a perfect match. Once the ice cream is done and the strawberry sauce is cold, you can alternate layers in an airtight container for storage.

I also decided to go eggless with it. Not that I have anything against eggs; I just don’t miss them in my ice cream and prefer to keep things as simple as possible. I got grossed out one time making ice cream using eggs (the flavor and smell of the egg yolks was too overpowering) and since then I’ve stayed away from eggs in my ice cream altogether. Some people swear by that rich and custardy flavor and texture that eggs give, but it’s not necessary to get a fantastic and creamy ice cream! The egg keeps things from crystallizing, but it’s by no means the only solution. Some people use a tad of liquor and some use acid like lemon juice. I went with cornstarch because it’s easy to use and reliable. Plus, we’re making corn ice cream here so I figured may as well stick with the concept. Corn starch is used as a thickener in a lot of foods and sauces as well as jams/jellies. Just a couple teaspoonfuls dissolved in milk does the trick for the entire batch here.

The mix itself is very simple to make. You just cook the corn kernels in milk and cream and sugar, whisking to keep from burning sticking. Once the mix gets to room temp, you can pulse it 3-4 times in the blender to break open those kernels and release more of the natural corn flavor and starches.

You’ll want to cool it in the fridge and let it steep for a few hours so all that good corn flavor releases, and then strain the mix over a bowl. I added about half the chopped up kernels back into the mix so there would be some in the ice cream. All of them seemed like it would be too much, but half was just right in the end so you end up with a little bit of corn here and there.

The ice cream itself isn’t overly sweet (which I really like) so the strawberry swirl adds that extra hint of sweet/tartness, and as they melt together it’s pretty damn magnificent. What else can I say about this ice cream…? You just have to make it. And eat it like a crazy person, like I have been.

It’s so pretty!!!

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Makes about 1 quart ice cream. Once cool, let corn mixture steep in fridge for at least 3 hours. Corn starch is your secret ingredient in this eggless recipe. Use whipping cream instead of heavy cream if you want an even creamier texture!

You need:

For Ice Cream:

  • 2 ears fresh sweet corn
  • 2 cups milk
  • 1 1/4 cups heavy cream or whipping cream
  • 2 Tbs corn starch
  • 2/3 cup sugar
  • 1/4 tsp kosher sea salt

For Strawberry Swirl:

  • 1 cup chopped strawberries
  • 1/2 tsp white vinegar
  • Tiny pinch kosher sea salt
  • 1/4 cup sugar
  • 2 tsp corn starch


For Ice Cream:

  1. Mix 1/4 cup milk and corn starch together in bowl until fully dissolved. set aside. Remove corn from cob. Bring rest of milk, cream and sugar to simmer. Add corn and cook for 5 minutes, stirring to keep from sticking or boiling over.
  2. Remove from heat and let cool to room temp. Once at room temp, pulse 3-4 times in blender and place mixture in fridge to steep for at least 2-3 hours or as long as over night. The longer it steeps the stronger the corn flavor! Once cold, strain mix into a bowl, reserving half the corn kernels to add back into mix for nice texture.
  3. Put corn mixture and corn starch slurry in ice cream maker and follow instructions per your machine. Store ice cream in vessel in freezer until strawberry sauce is done.

For Strawberry Sauce:

  1. Place chopped strawberries, 2 Tbs of water, sugar and vinegar into pot and heat to a slow simmer. Cook until strawberries are soft and mixture gets juicy. Place a couple spoonfuls of that strawberry juice into a bowl and stir in corn starch until dissolved. Stir cornstarch mixture back into rest of sauce and remove from heat. Sauce will thicken as it cools. Place in fridge to become cold before adding to ice cream.
  2. Remove ice cream from freezer. Alternate layers of ice cream and swirl sauce in an air tight container for storage.



  1. Posted July 11, 2013 at 10:34 AM | Permalink

    I’ve been looking for a corn ice cream recipe and this one looks perfect!!! Just the right amount of corn to ice cream ratio :) Can’t wait to try it!

  2. Posted July 11, 2013 at 1:56 PM | Permalink

    Gorgeous! This ice cream is so pretty and looks amazing – such a perfect summer dessert.

  3. Posted July 11, 2013 at 4:17 PM | Permalink

    This sounds like an absolute delight!

  4. Posted July 12, 2013 at 10:06 AM | Permalink

    Stunning photos. I couldn’t help but dream of a variation based on my favorite breakfast – corn pancakes. These aren’t cornmeal pancakes but rather standard pancakes loaded with fresh cooked corn. With real maple syrup & a side of thick bacon it’s divine. Maple Corn Ice Cream?

  5. gabi
    Posted July 12, 2013 at 10:28 AM | Permalink

    A very decadent way to start the day, Donna!

  6. Posted July 12, 2013 at 11:24 AM | Permalink

    mind. blown.

  7. Jennifer Ann
    Posted July 12, 2013 at 11:27 PM | Permalink

    I love this! Several years ago, in was in Thailand, I think in the north at this point. It was incredibly sunny and hot. Soon after a bag of sweet iced coffee, I tracked down a frozen coconut bar from a street vendor. A bit of shock, confusion, and then delight to find kernels of sweet corn, and shelled peas. So perfect.

  8. Posted July 15, 2013 at 9:45 PM | Permalink

    Brilliant idea! I’d never have thought of this, but sweetcorn seems like a perfectly delicious candidate for ice cream.

  9. Posted July 18, 2013 at 4:11 PM | Permalink

    I love it. I have a corn ice cream recipe I wrote as well, but I use eggs and butter for creaminess. Your’s looks great even without eggs. Nice.

  10. Posted July 21, 2013 at 5:18 AM | Permalink

    that ice cream photo is so pretty! great recipe too :)

  11. Posted July 23, 2013 at 12:42 PM | Permalink

    I cannot wait to make this – I am half Thai and it is very common for us to have sweetcorn in icecream, and using coconut milk. Will let you know how it goes!

  12. Posted August 2, 2013 at 12:46 AM | Permalink

    Gabi, this is a beautifully summery ice cream! And since it has vegetables in it, well… I think I can justify eating twice as much! Thanks for the gorgeous idea. I never would’ve thought of adding corn to something sweet like this, but I can imagine just how wonderfully it’d work :) Love your blog. You have a new follower! x

  13. Posted August 5, 2013 at 10:13 AM | Permalink

    Beautiful pictures and I’m absolutely in love with sweet corn, so what an amazing idea! Gotta try this.. thank you!

  14. Posted August 15, 2013 at 11:43 AM | Permalink

    Yeah! Homemade ice creams, with sweet corn! My mind is now in the space!
    Thank you!

  15. Posted August 17, 2013 at 10:24 PM | Permalink

    I love your blog so much. as a new blogger, I started just this month, I draw inspiration from. Thanks for what you do.

  16. Posted August 19, 2013 at 2:49 PM | Permalink

    Wow corn ice cream! I’ve never tried making ice cream with corn in it, but this looks really good, especially after adding the strawberry sauce to it.

  17. jessica
    Posted August 28, 2013 at 4:01 PM | Permalink

    I made this ice cream the lazy way- I left in all the corn, and swirled the jam in just before the ice cream turned solid in the machine. It is soooo good!! The jam really makes it. Thank you for the excellent recipe!

  18. Madeline Moyle
    Posted April 7, 2014 at 1:02 PM | Permalink

    Would you be able to use soy milk to replace the regular milk, and soy cream to replace the whipping cream?

  19. gabi
    Posted April 15, 2014 at 12:30 PM | Permalink

    I do think kit would work, but I’m not sure what that would do to the texture. I suspect it may be a little icier.

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