Jeni’s Sun-Popped Corn Ice Cream 🌽☀️ (Sweet & Salty Summer Scoop)
JojoM adapted from Jeni Britton Bauer
A nostalgic sweet corn ice cream from Jeni Britton Bauer—creamy, eggless base infused with sun-popped corn for a sweet, salty, and summery flavor.
A Nostalgic Scoop of Summer 🌽☀️
Jeni’s Sun-Popped Corn Ice Cream is a sweet-and-salty delight that captures the essence of summer. Using her signature eggless base, this recipe infuses fresh (or sun-popped) corn into the cream, creating a naturally sweet, creamy ice cream that feels both nostalgic and gourmet. If you’ve ever had sweet corn at a summer fair, this frozen treat will bring those memories right back in a scoop! 🍦✨
Why You’ll Love This Corn Ice Cream 💛
- Unique flavor – creamy, sweet, and savory in one bite.
- Eggless recipe – Jeni Britton Bauer’s base guarantees a smooth, custard-like texture without eggs.
- Perfect balance – a touch of salt enhances the natural sweetness of corn.
- Summery nostalgia – like biting into buttered corn on a warm day, but in ice cream form!
Tips for the Perfect Scoop 🥄
- Lightly toast your corn kernels before steeping for a deeper, roasted flavor.
- Always strain the base well—it makes the ice cream silky and smooth.
- Add a sprinkle of flaky sea salt just before serving to highlight the sweet-salty balance.
Serving Ideas 🍨
This ice cream is delicious on its own, but you can also:
- Pair it with a drizzle of caramel sauce for extra indulgence.
- Serve alongside fruit pies (peach, blueberry, or cherry) for a summer-inspired dessert spread.
- Sprinkle on toasted cornflakes or popcorn for added crunch and fun texture.
Frequently Asked Questions ❓
Can I use canned corn instead of fresh?
Yes—while fresh corn has the best flavor, canned or frozen works too. Just make sure it’s drained well and simmered in the milk mixture.
Do I really need to strain the mixture?
Absolutely. Straining removes bits of corn skin, ensuring your ice cream stays velvety smooth.
Nothing says summer quite like this nostalgic Sun-Popped Corn Ice Cream—creamy, salty-sweet, and bursting with flavor. It’s proof that simple ingredients, when treated with care, can create unforgettable desserts. 🌞🍦🌽
Jeni’s Sun-Popped Corn Ice Cream 🌽☀️ (Sweet & Salty Summer Scoop)
JojoM adapted from Jeni Britton BauerA nostalgic sweet corn ice cream from Jeni Britton Bauer—creamy, eggless base infused with sun-popped corn for a sweet, salty, and summery flavor.
Chef's Tips
Toast corn kernels lightly before steeping to deepen flavor.
Strain base well for a silky texture.
Sprinkle a pinch of sea salt when serving to highlight the sweet-salty balance.
Tools Used
Medium Saucepan
Whisk
Ice Cream Maker
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Ingredients
Corn-Infused Base
Instructions
Infuse the Base
- 1
In a small bowl, whisk 2 tbsp milk with cornstarch to make a slurry.
- 2
In another bowl, whisk softened cream cheese with salt until smooth.
- 3
In a saucepan, combine remaining milk, cream, sugar, corn syrup, and corn kernels.
- 4
Bring to a boil, simmer 10 minutes, then blend until smooth.
- 5
Strain through a fine mesh sieve to remove solids.
- 6
Return liquid to pan, whisk in cornstarch slurry, and boil 1 more minute until slightly thickened.
- 7
Slowly whisk hot mixture into cream cheese, then stir in vanilla.
Chill & Churn
- 1
Chill corn base quickly in an ice bath for 30 minutes.
- 2
Pour chilled mixture into ice cream maker and churn until thick and creamy.
- 3
Transfer to container, press parchment against surface, and freeze at least 4 hours before serving.
Comments & Reviews
Rachel
6/22/2025
Sweet, salty, and creamy—the corn flavor really shines through. Such a fun summer treat!
Kevin
7/25/2025
Reminds me of sweet corn at the fair. Smooth texture with just the right balance of saltiness.
Naomi
9/12/2025
Never thought corn could taste so good in ice cream. A keeper!
Nutrition Facts
Serving Size: 1/2 cup (about 100 g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
