Sweet Corn and Blueberry Ice Cream

Sweet Corn and Blueberry Ice Cream is a great way to cool down with a delicious treat! This ice cream tastes like summer, and you can make the season last a little longer with this recipe.

It’s still summer, folks, and there’s definitely time to enjoy frozen treats like Sweet Corn and Blueberry Ice Cream. All of us in Phoenix are thinking, “Will these crazy-high temperatures ever let up?” Until they do, ice cream to the rescue!

I was hanging out with a friend recently, and of course we talked about the recipes we’ve each been whipping up.

She recently got into making ice cream. Her brother sent her a cookbook and she was working her way through it, one delicious frozen treat at a time. I’ll say there were a few unusual flavor combinations and that got me thinking.

Sweet Corn and Blueberry Ice Cream

Thinking about it, it seemed that sweet corn might make a fun flavor for ice cream, and I was right! I thought I might be the only person who thought so, but soon discovered I wasn’t alone! There are a lot of corn ice cream recipes out there!

The flavor of summer’s sweet corn definitely shines through in this Sweet Corn and Blueberry Ice Cream. And it just tastes like summer!

The blueberry swirl added a fruity touch, and in fact, I might even suggest making extra and drizzling it over the top when you serve the ice cream.

I wish my photos would have shown the pretty, pale yellow ice cream a little better, but the blueberry swirl washed the color out a bit.

If you love the flavor of corn, try this frozen treat for yourself – it’s a little different from traditional flavors, but it’s super-fun. I say serve up as much of summer’s sweet corn as possible right now!

To date, of all the ice cream I’ve made – including this one – none have included eggs in the recipe. I’ll give it a go one of these days, but all my ice cream recipes have been super-tasty without them.

More of my ice cream recipes:

Peach, Lavender & Blackberry Ice Cream 
No-Churn Lemon Pie Ice Cream 
No-Churn Plum & Gingersnap Cookie Ice Cream  
No-Churn Cherry-Chocolate Chip Espresso Ice Cream 

If you’re looking for a simple salad to make with corn, I think this one from I Heart Naptime looks amazing! Another that I make ALL THE TIME is my Mexican Street Corn Salad. I even make this in the winter (with canned or frozen corn). It’s like elotes in a bowl! 

While we’re still enjoying the season, be sure to get your scoop on and make this Sweet Corn and Blueberry Ice Cream. It’s a little different, and definitely delicious!

Patricia - Grab a Plate

Yields Serves 4-6

Sweet Corn and Blueberry Ice Cream

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Ingredients

• 1-1/2 cups heavy cream
• 3/4 cups whole milk
• 3/4 cups sugar, plus 2 tablespoons
• Two ears sweet corn, kernels cut off the cob (reserve cobs)
• 1/4 teaspoon salt
• 1 tablespoon corn syrup
• 2 cups blueberries
• 2 teaspoons lemon juice
• 2-3 tablespoons water

Instructions

1. Before starting the recipe, make sure that you’ve added the bowl of your ice cream maker to the freezer, usually overnight, according to your machine’s directions.
2. Add the milk, heavy cream, 3/4 cup sugar, and salt to a medium-sized pan over medium-high heat. Stir until the sugar dissolves.
3. Add the corn kernels and the cobs to the pan and bring the mixture just to a boil.
4. Remove from the heat, stir in the corn syrup, then add a lid to the pan and let it stand for at least 30 minutes then throw away the cobs.
5. Discard the cobs and add the milk/cream mixture to the refrigerator to cool.
6. As the milk and cream mixture is cooling, add the blueberries to a saucepan with the lemon juice and about 3 tablespoons of water over medium heat.
7. Depending on how sweet the blueberries are, add 1-2 tablespoons of sugar to the pan.
8. Cook, stirring, until the berries burst, and the mixture begins to bubble. Remove from the heat.
9. Use a fine mesh strainer to strain the blueberries, smoothing out as much of the liquid as you can.
10. Discard the remaining skins of the blueberries. Let the blueberry sauce cool.
11. Be sure the milk and cream mixture is cool, then you can add it to the frozen bowl of the ice cream maker.
12. Follow your ice cream maker instructions to churn the mixture (I let mine run for about 20 minutes).
13. Pour half the ice cream mixture into a freezer-safe container. Layer half the blueberry mixture over the ice cream. Repeat with the remaining ice cream and blueberry mixture.
14. Use a knife to swirl the blueberry mixture into the ice cream.
15. The ice cream will be very soft, so if you’d like a harder consistency, add a lid to the container and freeze for at least 2 hours.

Notes

Before starting the recipe, make sure that you’ve added the bowl of your ice cream maker to the freezer, usually overnight, according to your machine’s directions.

This recipe yields about 5 cups using a 1.5-quart ice cream maker.

7.8.1.2

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