25 September 2025

Sun-Popped Corn Ice Cream

Name: Sun-Popped Corn Ice Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 480 ml Whole milk; 15 g Cornstarch (plus 1 tsp); 43 g Cream cheese, softened; 0.5 g Fine sea salt; 300 ml Heavy cream; 130 g Granulated sugar; 30 ml Light corn syrup; 150 g Fresh corn kernels (or sun-popped corn); 5 ml Vanilla extract

RecipeShare Test Kitchen

5.0(3 ratings)

A sweet-salty corn ice cream with toasted cereal notes and a creamy base that highlights summer corn flavor.

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Servings

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 Mixing Bowls Ice Cream Maker

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Ingredients

Servings

6 servings1×

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Ingredient amounts update instantly.

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.

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Everything you want to know about this recipe.

Sun-Popped Corn Ice Cream

Corn can make excellent ice cream when the flavor is concentrated enough to taste intentional instead of merely sweet. The best versions pull out both the natural sweetness and the toasted grain side of corn.

Flavor Profile

A little salt is especially important here because it helps separate the corn flavor from the dairy and makes the scoop taste more vivid.

Ingredient Highlights

Steeping or infusing the corn into the base gives the flavor a smoother profile than folding kernels directly into the churn. That keeps the texture cleaner and more consistent.

Serving Notes

Serve this as a conversation-starting summer flavor, especially with berry desserts or simple butter cookies. It is unusual, but its sweet-savory balance makes it easier to like than the concept suggests.

What Makes Corn Work In Ice Cream

Corn has enough natural sweetness to sit comfortably in a dairy base, but it needs to be concentrated so the flavor reads clearly once frozen. Infusing the base pulls out both the sweeter and more grain-like notes, which is what makes the scoop feel intentional instead of novelty-only.

Salt is particularly important here because it sharpens the corn flavor and helps separate it from the cream. Without that contrast, the scoop can taste flatter than it should.

Texture Notes

Straining the base is what keeps the texture smooth and polished. Bits of corn skin stand out quickly in frozen desserts, so a cleaner base usually gives the best result.

Serve it in modest scoops, especially if it is part of a tasting or dessert spread with other flavors.

Nutrition Facts

Serving Size: 1/2 cup (about 100 g)

Calories 23512%

% Reference Intake*

Total Fat 13g19%

Saturated Fat 8g40%

Trans Fat 0g

Cholesterol 40mg

Sodium 75mg

Total Carbohydrates 28g11%

Dietary Fiber 1g

Sugars 24g27%

Protein 4g8%

* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.

FAQs

Can I use canned corn instead of fresh?

Fresh corn is best for flavor, but canned or frozen corn can work if well drained and simmered in the milk mixture.

Do I need to strain the mixture?

Yes, straining ensures a creamy texture without bits of corn skin.

Community Reviews

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5.0

3 ratings

100%

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Naomi
· 12 Sept 2025
Never thought corn could taste so good in ice cream. A keeper!
Kevin
· 25 Jul 2025
Reminds me of sweet corn at the fair. Smooth texture with just the right balance of saltiness.
Rachel
· 22 Jun 2025
Sweet, salty, and creamy—the corn flavor really shines through. Such a fun summer treat!

Browse this topic

Seasonal and Special Release Ice Cream Flavors

A topic hub for limited-time scoop styles built around autumn produce, winter spices, festive sorbets, mint, corn, and other seasonal flavor ideas.

7 recipes • Updated 09/03/2026

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Sun-Popped Corn Ice Cream

Flavor Profile

A little salt is especially important here because it helps separate the corn flavor from the dairy and makes the scoop taste more vivid.

Ingredient Highlights

Steeping or infusing the corn into the base gives the flavor a smoother profile than folding kernels directly into the churn. That keeps the texture cleaner and more consistent.

Serving Notes

What Makes Corn Work In Ice Cream

Salt is particularly important here because it sharpens the corn flavor and helps separate it from the cream. Without that contrast, the scoop can taste flatter than it should.

Texture Notes

Straining the base is what keeps the texture smooth and polished. Bits of corn skin stand out quickly in frozen desserts, so a cleaner base usually gives the best result.

Serve it in modest scoops, especially if it is part of a tasting or dessert spread with other flavors.