If you’re looking for a new frozen taste sensation that will knock your socks off, look no further. This unbelievably delicious No Churn Sweet Corn Butterscotch Ice Cream will do just that!
Are you rubbing your eyes in disbelief and trying to wrap your head around this ice cream flavor combination? You’ll just have to trust me on this one when I tell you this No Churn Sweet Corn Butterscotch Ice Cream is simply the BEST ice cream I’ve ever made, (or even tasted) in a very long time!!!
As we all know, summertime is sweet corn time. I don’t know anyone who doesn’t enjoy digging into a roasted ear of corn that’s dripping with butter! Since sweet corn is naturally full of sugar, I thought it would be fun to roast a few ears and then pair it with some rich, heavy cream, a can of sweetened condensed milk, a splash (or two) of buttery butterscotch schnapps, and a touch of vanilla. In the words of the great Ina Garten (Barefoot Contessa) “How bad can that be?”
No Churn Sweet Corn Butterscotch Ice Cream is perfect to serve all during the summer months when sweet corn is at its peak of freshness. And since making it doesn’t require an ice cream maker, anyone at all can make and serve this delicious ice cream whenever the mood strikes, and the sweet corn is calling your name. I’m all ears! 🙂 Corny humor!
*Note – Making this ice cream is very easy and doesn’t require any special skills. However, it does take time to infuse the cream with the corn cobs, and it does take a good bit of time for the chilling of the ingredients, and the freezing of the ice cream until it’s ready to serve. It’s best to plan on making this ice cream the day before you plan on serving it.
Here’s how easy No Churn Sweet Corn Butterscotch Ice Cream is to make:
Shuck 4 ears of corn. Place them on a baking sheet and roast in a 375 degree oven for 40-45 minutes. Cool and remove the kernels to a bowl and add a pinch of salt. Break two cobs in half, and discard the other two.
Place the two broken cobs into a medium sauce pan along with heavy cream. Bring the mixture to a very low simmer, over low heat (do not boil), and allow the corn cobs to steep in the heavy cream for approximately 15 minutes. Remove from the heat and add butter. Remove the corn cobs from the pot and discard. Cool the cream mixture and then refrigerate the cream and the corn kernels for at least 2 hours (or overnight).
When the the cream is fully cooled, whip with a stand mixer fitted with the whip attachment or hand mixer until stiff peaks form.
In a large bowl, stir together the sweetened condensed milk and butternut schnapps.
Add the whipped cream into the sweetened condensed milk and gently fold the ingredients until fully incorporated.
Gently stir the cooled corn kernels into the ice cream mixture. Pour the ice cream mixture into a 9″ x 5″ loaf pan and freeze for at least 4 hours or until firm. Serve and enjoy!
For more delicious no-churn ice cream recipes, check out these 18 No-Churn Ice Cream recipes for every celebration from Brit & Co.
- 4 ears sweet corn shucked and silks removed
- 2 cups heavy cream
- 1 tablespoon butter
- ½ teaspoon salt
- 2 tablespoons butterscotch schnapps
- 1 teaspoon pure vanilla extract
- 1 can 15 ounces sweetened condensed milk
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Preheat oven to 375 degrees.
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Place the shucked ears of corn on a baking sheet and roast in a preheated oven for 40-45 minutes.
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Remove the corn from the oven and cool until your comfortable able to handle it without being burned.
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Using a sharp knife or kernel removing tool, remove all the kernels from the corn an place in a bowl. Stir the salt into the kernels and place in the refrigerator to chill.
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Break two of the corn cobs (kernels removed) in half and place them in a medium saucepan.
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Add the heavy cream to the saucepan and bring the cream to a very low simmer over very low heat. Do NOT boil.
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After about 15 minutes, remove the pan from the heat and add the butter to the pot.
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Allow the cream to cool and remove the corn cobs. Discard the cobs.
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Refrigerate the corn infused cream for at least 2 hours, or over night is best.
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Once chilled, whip the cold cream in the bowl of a stand mixer, or with a hand mixer on high speed until stiff peaks form (being careful not to over beat the cream).
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Meanwhile add the sweetened condensed milk to a large bowl.
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Stir the butterscotch schnapps and vanilla extract to the sweetened milk and stir to combine.
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Gently fold the whipped corn cream into the sweetened milk mixture until thoroughly combined.
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Gently stir in the corn kernels.
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Spoon the ice cream mixture into a 9″ x 5″ loaf pan and freeze at least 4 hours.
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Serve and enjoy!
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sharp knife or kernel removing tool (to remove corn kernels)
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Baking sheet (for roasting corn)
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medium saucepan (for infusing the cream with the corn cobs)
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large bowl (for mixing the ice cream)
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medium bowl (for the corn kernels)
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stand mixer or hand mixer and another large bowl (for whipping the cream)
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tongs (for removing the cobs from the warm cream)
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wooden spoon or spatula (for stirring the ice cream)
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9″ x 5″ loaf pan (for freezing the ice cream)
Plan ahead when making this ice cream. It’s not at all difficult but for the best flavor roasting the corn is key, and making sure the cream mixture is completely chilled before whipping is really important to a creamy, delicious ice cream.
I do hope you’ll try make my No-Churn Sweet Corn Butterscotch Ice Cream. I served mine last night to family and friends that we had over for dinner. At first, you could see that they were all a bit leery about what I was trying to feed them, but after the first spoonful, I had everyone commenting that this may be their new favorite ice cream flavor! SCORE!
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!
Thanks for the recipe Renee! I looooooove butterscotch and would adore this ice cream! Plus there’s a veggie – score!
Corn and butterscotch? I am so intrigued, I need to make this ASAP.
I’ so in love with this unique flavor!
This sounds amazing…I love trying new ice cream flavors.
This is so creative and I love it! I am going to have to try it soon!
What a fabulous idea! Love these flavors!
wow. this is quite intriguing! corn in ice cream?!! well I’ll just have to try it!
This is such a unique flavor! I love all the flavors alone, going to have to try this and see. Butterscotch should definitely be used in more recipes!
I love the corn and butterscotch combo!! So summery and delish. When can I come over? 🙂
Wow what a unique flavor profile! This is so far out of the box. Bravo!
Now this is a combination I am going to have to try for myself!
You are literally making me drool. This looks like one awesome ice cream!
Nope, not rubbing my eyes in disbelief…if we can have caramel corn, why not this???
Oh. my. gosh.! I’m totally in awe at this flavor combination, Renee, it sounds absolutely amazing!! SO trying this!
I adore sweet corn ice cream…and butterscotch sounds like the PERFECT addition!
So, I’ve never had corn ice cream but I’ve heard great things about it! Also, I’m so excited that there is Butterscotch in this!!
I LOVE making ice cream in the summer (well, the winter too…haha) but I seriously love the available of fresh corn to make it, even more, summer. That little drizzle of schnapps in there takes it above and beyond!