Sweet Corn Ice Cream
2
- Prep Time10 min
- Total Time6 h 10 min
- Makes6 servings
Produced by Sun Ngo, Photography by Christie Vuong, Food Styling by Sage Dakota, Prop Styling by Nicole Billark.
This simple recipe from 2015 is summer in a scoop.—The Chatelaine Test Kitchen and Michelle Lucas Larving
Ingredients
1 cup 35% cream
1/2 300-mL can sweetened condensed milk
1/2 398-mL can creamed corn
Instructions
Using an electric mixer on medium, beat cream in a medium bowl until soft peaks form, 2 to 4 min. Reduce speed to low and beat in sweetened condensed milk and creamed corn until just combined. Mixture should be smooth and fluffy.
Scrape mixture into a container. Freeze until firm, 6 hrs. Serve immediately or cover surface with parchment and then plastic wrap and store for up to 3 days.
This recipe is part of a collection of our best ice cream recipes from the Chatelaine archives. Get the full lineup of scoops!
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