No-Churn Sweet Corn Ice Cream - From Our Mexico Trip With Friends - Glen And Friends Cooking
No-Churn Sweet Corn Ice Cream - From Our Mexico Trip With Friends - Glen And Friends Cooking is a easy Mexican recipe that serves 6. 540 calories per serving. Recipe by Glen And Friends Cooking on YouTube.
Prep: 1 hr 24 min | Cook: 4 hrs 15 min | Total: 5 hrs 59 min
Cost: $6.00 total, $1.00 per serving
Ingredients
- 2 cup Fresh Sweet Corn Kernels (Removed from about 2 medium cobs)
- 1 cup Whole Milk (Full‑fat for richer flavor)
- 2 cup Heavy Whipping Cream (35% fat, chilled)
- 1 can Sweetened Condensed Milk (14 oz can)
Instructions
Remove Corn Kernels
Using a sharp knife, cut the kernels off two fresh corn cobs into a bowl; you should have about 2 cups of kernels.
Time: PT10M
Cook Corn and Milk
Add the corn kernels and 1 cup whole milk to a saucepan. Heat over medium‑low heat, stirring occasionally, for about 15 minutes until the corn softens and the milk is infused with corn flavor.
Time: PT15M
Temperature: medium-low heat
Blend the Mixture
Transfer the hot corn‑milk mixture to a blender. Blend on high for 1–2 minutes until completely smooth.
Time: PT2M
Strain the Corn Milk
Place a fine mesh strainer over a large bowl and pour the blended mixture through, using a spoon to gently press the liquid through. Discard the remaining solids.
Time: PT5M
Chill the Corn Milk
Cover the bowl and refrigerate the strained corn milk until completely cold, at least 1 hour.
Time: PT1H
Whip the Cream
In a clean mixing bowl, whip 2 cups heavy cream with a hand mixer until stiff peaks form, about 5 minutes.
Time: PT5M
Combine All Components
Measure 1 cup of the chilled corn milk. In the bowl with whipped cream, add the corn milk and one 14‑oz can of sweetened condensed milk. Fold gently until just combined.
Time: PT2M
Freeze the Ice Cream
Transfer the mixture to a freezer‑safe container, smooth the top, cover, and place in the freezer for 3–4 hours, or until firm. For an extra‑smooth texture, stir once after 2 hours.
Time: PT4H
Nutrition Facts
- Calories
- 540
- Protein
- 6 g
- Carbohydrates
- 70 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk, Dairy
Ingredient Substitutions
- Instead of Fresh Sweet Corn Kernels: Frozen corn kernels (thawed)
- Instead of Whole Milk: Half‑and‑half
- Instead of Heavy Whipping Cream: Double cream
- Instead of Sweetened Condensed Milk: Evaporated milk plus sugar
Equipment Needed
- Saucepan
- Blender
- Fine Mesh Strainer
- Mixing Bowl
- Hand Mixer or Whisk
- Freezer‑Safe Container
- Measuring Cups
- Spatula
Critical Steps — Do Not Skip
- Cook corn and milk on low heat to extract flavor without scorching.
- Strain thoroughly to remove all solids and prevent grit.
- Whip the cream to stiff peaks but not butter.
- Fold ingredients gently to keep the mixture airy.
Chef Tips from the Video
- For an extra burst of corn flavor, lightly toast the kernels before blending.
- Add a pinch of sea salt to the corn‑milk mixture to enhance sweetness.
Troubleshooting
Ice cream is gritty.
Make sure the corn milk is fully strained through a fine mesh strainer; press gently and avoid forcing solids through.
Ice crystals form during freezing.
Ensure the corn milk is thoroughly chilled before folding with whipped cream and keep the freezer temperature at –18 °C (0 °F). Stir once midway through freezing if needed.
Ice cream is too soft after freezing.
Leave it in the freezer an additional hour; if still soft, increase the amount of heavy cream by ¼ cup.
Storage
Refrigerator: Store leftovers in an airtight container for up to 5 days.
Freezer: Can be kept frozen for up to 1 month; let soften 10‑15 minutes before scooping.
Room temperature: Do not store at room temperature; ice cream will melt and lose texture.
Make-Ahead Tips
- The corn milk can be prepared up to step 4 and refrigerated for up to 2 days.
- Whipped cream can be made ahead and folded into the mixture just before freezing.
Frequently Asked Questions
What is the cultural significance and history of sweet corn ice cream in Mexican cuisine?
Corn has been a staple in Mexican food for millennia, and modern Mexican chefs have begun turning it into desserts like sweet corn ice cream, blending traditional flavors with contemporary techniques.
What are traditional regional variations of corn‑flavored ice cream in Oaxaca?
In Oaxaca, street vendors sometimes serve corn‑flavored helados made with fresh corn, cinnamon, and piloncillo, while home cooks may add a touch of vanilla or lime for brightness.
How is sweet corn ice cream traditionally served in Mexico?
It is often served in small cups or cones, sometimes garnished with a drizzle of caramel, a sprinkle of toasted corn kernels, or a dusting of cinnamon for extra texture.
During which celebrations or occasions is corn‑based ice cream enjoyed in Mexican culture?
Corn desserts are popular during Día de los Muertos and local festivals (ferias) where vendors showcase innovative corn treats, including ice cream, to highlight the grain’s importance.
What authentic ingredients are essential for a traditional Mexican sweet corn ice cream versus acceptable substitutes?
Authentic recipes use fresh sweet corn, whole milk, and Mexican‑style sweetened condensed milk; substitutes can include frozen corn, half‑and‑half, or evaporated milk with added sugar, though flavor may vary slightly.
What other Mexican dishes pair well with sweet corn ice cream?
It pairs beautifully with warm churros, cinnamon‑sugar empanadas, or a drizzle of cajeta (goat‑milk caramel) over fresh fruit salads for a balanced sweet‑savory experience.
How has sweet corn ice cream evolved in contemporary Mexican dessert trends?
Chefs have moved from simple corn‑flavored sorbets to richer, cream‑based versions like this no‑churn recipe, incorporating modern techniques while keeping the corn’s natural sweetness front and center.
What are the most common mistakes to avoid when making sweet corn no‑churn ice cream?
Common errors include not fully straining the corn milk (causing grit), using warm cream (which prevents proper freezing), and over‑whipping the cream into butter.
Why does this recipe use a fine mesh strainer instead of a regular sieve?
A fine mesh strainer removes the tiniest corn particles that cause gritty texture, ensuring the final ice cream is silky and smooth.
What does the YouTube channel Glen And Friends Cooking specialize in?
Glen And Friends Cooking focuses on travel‑inspired, hands‑on cooking classes and recipes that highlight authentic regional dishes while making them accessible to home cooks.
Last updated: August 22, 2026
