Jeni’s Sun-Popped Corn Ice Cream 🌽☀️ (Sweet & Salty Summer Scoop)

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. 🌞🍦🌽