Corn Ice Cream Recipe


Corn Ice Cream Recipe

How To Make Corn Ice Cream

Corn ice cream is a summer sweet treat in the Philippines. It mixes sweet corn and creamed corn with a vanilla ice cream base.

Prep: 45 mins
Freeze: 6 hrs
Total: 6 hrs 45 mins


  • 2 cup cream
  • cup milk
  • cup sugar
  • 400 g creamed corn, 1 can
  • 4 egg yolks, lightly beaten


  1. In a sauce pan combine cream, milk, creamed corn and sugar. Heat slowly while continuously mixing until it reaches nearly boiling point (do not boil) and sugar is completely dissolved.
  2. Place egg yolks in a mixing bowl then slowly pour around a cup of the heated cream mixture while whisking.
  3. Pour egg mixture to the sauce pan then continue to heat while continuously mixing. Dip a tablespoon and see if liquid sticks to the back side, if it does then you can now turn the heat off.
  4. Place in a heat proof container and let it cool down, once cooled down place in the fridge for at least four hours.
  5. Prepare your ice cream maker and pour the cream mixture. Churn according to ice cream manufacturer’s instruction.

  6. Ice cream can be eated at this stage. For a firmer ice cream, freeze for at least 6 hours.


  • Sugar: 35g
  • :
  • Calcium: 104mg
  • Calories: 419kcal
  • Carbohydrates: 44g
  • Cholesterol: 184mg
  • Fat: 26g
  • Fiber: 1g
  • Iron: 1mg
  • Monounsaturated Fat: 8g
  • Polyunsaturated Fat: 1g
  • Potassium: 182mg
  • Protein: 5g
  • Saturated Fat: 15g
  • Sodium: 189mg
  • Vitamin A: 1116IU
  • Vitamin C: 3mg
Nutrition Disclaimer
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