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Sweet Corn Ice Cream


  • Stand up mixer or hand mixer


  • 2 cups Heavy whipping cream
  • 14 oz Sweetened condensed milk
  • 1 Tablespoon Butter
  • 1 tsp Vanilla extract
  • 4 ears Corn
  • 2 Tablespoons Butterscotch schnapps


  • Place the bowl, whisk attachment and pan into the refrigerator for a couple of hours or freezer for 20-30 minutes to chill.
  • Steam your corn for 7-10 minutes. Once they are steamed, let them cool enough to remove the corn from the cob.
  • Remove the corn from the cob and set aside for later.
  • Cut the cobs in half and place them into a pot with heavy whipping cream. Heat for 15 minutes on a low heat. Do not allow the pot to boil.
  • Remove the corn and add the butter. Stir then place the cream into a glass container. Cool the cream in the refrigerator for at least 2 hours.
  • Once it is cool add the heavy whipping cream into the large bowl and whip the heavy cream until firm peaks.
  • In a separate large bowl, pour the sweet condensed milk, vanilla extract and butterscotch schnapps. Mix them together until well blended.
  • Fold in the condensed milk in the whipped cream using a spatula 1/3 of the mixture at a time. Fold it in gently until completely mixed.
  • Add the whipped cream mixture to the pan that you had in the freezer.
  • Cover and place into the freezer for 6 hours or overnight. Then enjoy!