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Sweet Corn Ice Cream with Blueberry Swirl

Sweet Corn and blueberries come together for a fresh summer ice cream, adapted from Jeni's Splendid Ice Creams at Home (Sweet Corn and Black Raspberry)
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Ice Cream
Cuisine: American
Servings: 6
Author: Angela Roberts


  • 1 ear sweet corn husked
  • 4 teaspoons corn starch
  • 2 cups whole milk divided (using 2 tablespoons and then remaining)
  • 1 cup heavy cream
  • 1 1/2 ounces cream cheese softened (3 tablespoons)
  • 1/4 teaspoon fine sea salt (more for final touches)
  • 1/2 cups sugar original is 2/3 cups
  • 1 tablespoon light corn syrup original is 2 tablespoons

Blueberry Sauce (recipe here)


    • 4 quart sauce pan or larger
    • whisk
    • medium size stainless or heat proof bowl
    • gallon size zip lock type bag
    • large stainless steel bowl with ice for ice bath
    • ice cream machine


    • Slice kernels off cobb, squeeze the corn milk into a bowl. Reserve corn and liquid.
    • Whisk cream cheese and salt in medium bowl. Reserve.
    • Make slurry with corn starch and 2 tablespoons of the whole milk.
    • Combine remaining milk, cream, sugar, corn, corn juice, corn syrup in 4 quart pot.
    • Bring to boil. Boil four minutes.
    • Strain this liquid through a sieve, discarding the corn.
    • Bring back to a boil for one minute. Gradually whisk in the corn starch. Remove from heat.
    • Pour into the bowl with the cream cheese. Whisk until incorporated.
    • Pour ice cream liquid into a plastic zip lock bag.
    • Chill over an ice bath for 30 minutes. Get mixture very cold.
    • Take through your ice cream machine.
    • When it's time to freeze, layer the sweet corn ice cream with the blueberry sauce.
    • Freeze for a minimum of 4 hour.


    I reduced the sugar and corn syrup from original recipe because my corn was very sweet and I'm not fond of super sweet ice cream. At first I reduced only the corn syrup by half, but it was still too sweet, so then I reduced the sugar by 1/3.