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Korean Corn Ice Cream: The Surprisingly Sweet Frozen Snack You’ll Crave


  • Author: Cassidy
  • Total Time: 2 hours
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A sweet and creamy Korean corn ice cream made with sweet corn, vanilla, and a crispy corn-shaped shell.


Ingredients

Scale

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