Sweet Corn + Blueberry Ice Cream (No-Churn or Ice Cream Maker Required!)

You don't need an ice cream maker to make this absolutely delicious, summery sweet corn ice cream with blueberry swirls. No churn required! Toss some blueberry honey compote into a creamy, silky sweet corn ice cream mixture and freeze until it's time to enjoy.

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no churn sweet corn ice cream with blueberry compote swirls

I know a lot of us don’t even look at the dessert menus when we dine at restaurants, but for me, taking a glimpse of the dessert menu is a must. Of course I love to eat something sweet when I’m done my meal, but the real reason I scope out the dessert menu is because they can have some surprising, unique and delicious creations that I’ve never heard of before. Simply put: dessert menus inspire me and get my sweet imagination going. They help me learn about what unconventional textures, flavors and ingredients can be used for sweets. Now, looking is one thing… but, if I order dessert at a restaurant, it’s because I see a dish that’s so creative and so unique that I genuinely can’t understand or imagine the flavor without trying it. I will never order a brownie sundae or vanilla ice cream scoops when I dine out, but I will order the funky stuff like a balsamic strawberry cobbler or a corn husk meringue and mousse. To this day, one of the most eye-opening dessert experiences I have had was at a restaurant called Cosme in Manhattan’s Flatiron district. They served that last dish I just described: corn husk meringue and corn mousse. When I tried it, I was wowwed by the power that corn can have in a dessert. Speaking of corn, corn flakes are also fantastic in desserts. Have you seen that Momofuku Milkbar cereal ice cream floating around your Instagram? Well, that also harnesses the power of corn (well, corn flakes in this case) to provide a buttery richness and a nostalgic cereal taste to a classic soft serve. Needless to say, I love corn in my dessert. I also am an ice cream fanatic. Yet, I still can’t find sweet corn or cereal milk ice cream in the frozen section at my grocery store! So, I figured I would try to make my own. But there’s a catch: I don’t have an ice cream maker. And to be honest, you probably don’t either. That’s why this is a no-churn, no ice cream maker required kind of recipe.

I added blueberry compote to my corn ice cream because I also love blueberries. Put corn and blueberries together and it’s absolute flavor insanity (in my opinion.) If you aren’t a blueberry person, just skip the bloobs in this recipe. You will still love it. As always, I recommend you watch my recipe tutorial before you get started, because visuals are always the best aid in my opinion! While you’re at it, feel free to *~subscribe to my channel.~* Ok let’s begin!

5 from 1 vote

Sweet Corn Ice Cream with Blueberry Swirls (No Churn)

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Ingredients

Sweet Corn Ice Cream

▢ 3 4-inch pieces frozen sweet corn on the cob can also use fresh
▢ 2 cups heavy cream
▢ 4 oz. cream cheese softened
▢ 14 oz. sweetened condensed milk there's usually 14 oz. in 1 can

Blueberry Compote

▢ 1 1/2 cup frozen blueberries
▢ 2 tbsp honey can sub for granulated sugar
▢ 2 tbsp water
▢ 2 tsp lemon juice

Equipment

aluminum cake pan
loaf pan or baking pan
fine mesh strainer or cheese cloth
hand mixer or standing mixer

Directions

Put an aluminum cake pan into the freezer.
In a sauce pan, bring the heavy cream to a boil and then adjust the heat to low. Place the frozen corn directly into the cream and let them steep for 10 minutes, until the milk has a slight corn flavor and has a slightly light yellow color.
Remove the corn from the cream. Hold each piece still with tongs and use a knife to slice all of the kernels off.
Place the cob and kernels back into the cream and let it steep for another 15-20 minutes.
Discard the cobs, then pour the kernels and cream into a blender and blend until puréed. If you don't have a blender or just don't feel like blending the corn and cream, just strain the cream from the corn. Your ice cream will have a slight corn flavor and less of a yellow color, but it will still be good!
Place a fine mesh trainer over a bowl and pour the corn cream purée into a strainer, until the strainer is halfway full of the corn mixture. Use a large spoon to move the mixture around the strainer, and strain the cream liquid from the mashed corn bits. If you don't have a fine mesh strainer, a cheese cloth also works here.
Once the cream is fully strained, discard the corn mash/chunks. Remove the aluminum cake pan from the freezer and pour the cream into the pan. Place the cream-filled pan back into the freezer for another 10-20 minutes, until the cream reaches at least room temperature or cooler.
While the cream mixture is cooling down in the freezer, let's make the blueberry compote! Two options if you don't want to make the blueberry compote: 1) Skip it. 2) Pour a little (1-2 tsp) water over some frozen blueberries in a bowl, so that they bleed some of their color into the water. Then, you can pour this watered blueberry mixture over the corn ice cream and swirl it the same way that you would with the compote. I've done both versions and they're both fantastic. If you want to do this, read the rest of the instructions and just pour the blueberry water mixture on top of the ice cream once its transferred to the loaf pan, right before you put it into the freezer.
For the blueberry compote, heat a sauce pan over medium heat. Add the blueberries, water, honey and lemon juice. Heat for about 5-8 minutes, until the liquid is reduced and slightly syrup-y.
Once the cream mixture is cooled, pour it into a mixing bowl. Using a hand mixer, mix on high until the cream feels thicker and slightly whipped, about 2 minutes. This cream mixture will not develop stiff peaks like whipped cream. This is due to the fact there is corn liquid in it, which changes the structure.
Add the cream cheese and sweetened condensed milk, and continue to mix on high for 3 minutes, until thick and whipped. The consistency should feel slightly airy, creamy and thick.
Pour the corn mixture into a loaf pan. Then, pour as much or as little blueberry compote onto the ice cream as you would like and lightly swirl with a spoon. I recommend using a quarter or half of the mixture, and keeping the extra compote in the fridge. You can use it on toast, or you can use it as a topping on the ice cream.
Cover the ice cream with cling wrap or wax paper and let it freeze for at least 4 hours, or overnight. Enjoy!

https://youtu.be/0fJFT-8yxa8

Dinner Party Menu

First on the menu is an outstanding pumpkin risotto with stracciatella, crispy sage, and shiitakes. Paired with it is a maple dijon pork tenderloin (or chicken thighs). For dessert, enjoy an apple cider bread pudding with creme anglaise and caramel.

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