This no-churn con ice cream is infused with the fresh flavor of summer.

What could that possibly be?

It’s a little bit like vanillaice creammixed with the sweetness and subtle grassiness offresh corn.

Southern Living Corn Ice Cream in a bowl to serve sprinkled with fresh corn and basil leaves

Credit:Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

What Does Corn Ice Cream Taste Like?

Corn ice cream offers an unexpected, delightful flavor profile that showcases the vibrant flavor of fresh summer corn.

For longer storage, wrap as tightly as possible, or transfer to a container with a tight-fitting lid.

Southern Living Corn Ice Cream ingredients

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Using an airtight container will reduce the likelihood of freezer burn.

each)ears fresh yellow corn

2cupsheavy whipping cream

1(14-oz.

Scrape and strain:

Remove corn cobs, scraping any liquid back into bowl before discarding.

Southern Living Corn Ice Cream cutting the kernels from the ears of corn

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Whisk in corn syrup and vanilla.

Reserve kernels in an airtight container in refrigerator for garnish, if desired.

Freeze ice cream:

Spread mixture in a freezer-safe 9- x 5-inch loaf pan.

Southern Living Corn Ice Cream infusing the cream with the corn

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Place a sheet of plastic wrap directly on the surface.

Freeze until firm, at least 6 hours or up to 1 week.

Garnish scoops with reserved kernels and basil, if desired.

Southern Living Corn Ice Cream removing the cobs from the cream mixture

Credit:Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

It typically relies on whipped cream and condensed milk for its creamy, rich texture.

Southern Living Corn Ice Cream straining the corn kernels from the cream mixture

Credit:Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

Southern Living Corn Ice Cream whipping the cream mixture until fluffy

Credit:Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

Southern Living Corn Ice Cream covering the ice cream with plastic wrap

Credit:Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen