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A close up of a sweet corn ice cream sandwich.

Sweet Corn Ice Cream

Teri & Jenny
5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Chill & Freeze Time 12 hrs
Servings 16
Calories 272 kcal


  • 3 ears yellow corn, kernels removed from cobs
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup superfine sugar, divided
  • 6 egg yolks
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 16 Hawaiian rolls or sweet rolls of choice


  • Place corn kernels (and any excess corn milk), cobs, cream, milk, and half of sugar in a saucepan and simmer until sugar dissolves, about 5 minutes. Remove from heat, cover and allow mixture to steep for 1 hour.
  • Remove cobs, pour mixture into a blender and puree. Strain mixture through a fine sieve and pour back into the saucepan. Heat mixture until scalding.
  • Place remaining sugar, yolks and salt into a mixing bowl and whisk together until light and fluffy.
  • Once cream mixture is scalding, add 1 cup to yolk mixture, whisking to prevent the mixture from scrambling.
  • Add tempered yolk mixture to saucepan and whisk together. Allow mixture to scald until mixture thickens enough to coat the back of a spoon, 3 to 4 minutes.
  • Strain ice cream through a cheesecloth lined sieve into a mixing bowl. Place bowl into an ice bath and stir in vanilla extract.
  • Allow mixture to sit until room temperature. Cover ice cream and chill in the refrigerator for 8 to 12 hours (overnight).
  • Freeze ice cream according to your machine’s manufacturer’s instructions.
  • Scoop ice cream into split Hawaiian rolls and serve immediately.


  • *Makes 2 quarts


Calories: 272kcalCarbohydrates: 29gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 125mgSodium: 178mgPotassium: 50mgSugar: 17gVitamin A: 559IUVitamin C: 1mgCalcium: 45mgIron: 1mg
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