Description
A sweet and creamy Korean corn ice cream made with sweet corn, vanilla, and a crispy corn-shaped shell.
Ingredients
1 cup sweet corn (fresh or canned)
1/2 cup condensed milk
1 cup heavy cream
1 tsp vanilla extract
Pinch of salt
Corn-shaped wafer shells or waffle cones
Instructions
1. Blend the corn until smooth. Strain if desired.
2. Whisk corn puree with condensed milk, cream, vanilla, and salt.
3. Churn in ice cream maker until soft-serve consistency.
4. Spoon into corn-shaped wafer shells.
5. Freeze 2–4 hours until firm before serving.
Notes
Use yellow sweet corn for the best flavor.
If you can’t find corn shells, use classic waffle cones.
Add a thin layer of chocolate to the shell for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: Korean
Nutrition
- Serving Size: 1 piece
- Calories: 220
- Sugar: 18g
- Sodium: 55mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Korean corn ice cream, sweet corn dessert, Asian frozen treat