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.
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.
Gently fold in creamed corn.
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.
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).