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Corn Ice Cream

Prep time: 10 min

Freeze time: 4-5 hours

makes 8 servings


  • 12 oz (1 1/2 cup) heavy cream, very cold

  • 10oz (3/4 cup + 2 tbsp) sweetened condensed milk

  • 1/4 tsp pure vanilla extract

  • 1 tbsp light corn syrup, rum, vodka, or glucose syrup (optional)

  • 14.75oz canned cream corn (salt-free)

  • chocolate shavings (or a whole chocolate bar, chopped)

  • thin vanilla wafer cookies or waffle ice cream cones

vegan note: use unflavored vegan heavy cream. Coconut heavy cream won't work here as it will flavor the ice cream.


  1. In a large chilled bowl, combine cold heavy cream, sweetened condensed milk, salt, vanilla, and optional light corn syrup. Whip to firm or stiff peaks.

  2. Gently fold in creamed corn.

  3. Transfer to a freezer-safe container, preferably a loaf pan or any round pan. Cover well with plastic wrap. Place in the freezer for at least 4 hours up to overnight.

  4. Remove from freezer and let sit at room temperature for 5 minutes before serving. When ready to serve to imitate the Lotte corn ice cream topping with the chocolate shavings and either scope onto a waffle cone or add crumple wafer cookies (like Trader Joes) in a bowl and enjoy!


  • If your can of cream corn has salt added, you can omit the salt in the recipe.

  • Light corn syrup is optional. This helps to ensure a creamy, easy-to-scoop ice cream by preventing the mixture from freezing completely solid.

  • Other options include: glucose syrup, light rum, or vodka

  • You can also add 1/3 cup of whole corn kernels for more of a bite (no salt).

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