By Shreya Sarpal
March 28, 2026
Corn in ice cream feels unexpected until it melts on your tongue - softly sweet, almost milky, with a quiet hint of roasted corn warmth. It’s the kind of flavour that lingers, gentle, nostalgic, and surprisingly hard to stop eating.
1 cup boiled sweet corn kernels 1 cup milk ½ cup fresh cream ¼ cup sugar 1 tbsp cornflour ½ tsp vanilla essence
Blend the boiled corn with milk until completely smooth, then strain to remove any grainy bits for a silky base.
Pour the mixture into a pan, add the sugar, and heat over low heat, stirring gently so it doesn’t stick to the bottom.
In a small bowl, mix cornflour with a little milk, add it in, and keep stirring until the mixture thickens slightly.
Take it off the heat, let it cool fully, then mix in cream and vanilla until smooth and rich.
Freeze for 6 - 8 hours, whisking once in between to break ice crystals, then scoop once set.