Dairy-Free Sweet Corn Ice Cream

For a few summers now, I have seen recipes float around for corn in ice cream. Come to find out, this isn’t exactly a new concoction – it’s been around for quite a while. But it was new to me. While I’m not accustomed to corn in sweet dishes, I do like my cornbread a tad sweet, and I love creamed corn, so the thought of corn in ice cream wasn’t too much of a stretch. So when fat, fresh corn cobs showed up everywhere in the farmer’s market, I couldn’t let the season pass me by once more. I knew it was time to try this for myself.

Dairy-free, of course.

I grabbed two large fresh, luscious organic corn cobs from some of my favorite farmers and tucked them into my bag. By about 4 PM that day, my ice cream was already in the freezer, chilling and getting ready for an after-dinner treat.

And a treat it was. A bite of the cool cream was full of corn-y goodness, permeated with a touch of citrus from the orange liqueur and lime. The balance of flavors was nice, if I do say so myself.

Mind you, I don’t really eat corn often. I find I feel better with less grains, and corn is included in that group. However, once in a while, I indulge. And what better way to indulge than to grab the freshest, local organic cobs you can find – and then throwing them in ice cream?

No, I can’t think of anything better at the moment either.


Sweet Corn Ice Cream (Gluten-Free, Dairy-Free), adapted from Rick Bayless

2-3 ears fresh sweet corn

1 1/2 c non-dairy milk (I used unsweetened almond milk)

2 egg yolks

3/4 c sugar or sweetener of choice

1 can coconut milk (full-fat)

1/2 t ground cinnamon

2 T orange liqueur, such as Cointreau

1 T freshly squeezed lime juice

Cut the kernels off of the corn cobs and measure out 2 cups. Place kernels and almond milk in a blender and puree until smooth. Set aside.

Set up a double boiler (or do as I do – place a stainless steel bowl over a small saucepan with an inch or so of water and bring to a boil, then reduce to a simmer). Whisk the egg yolks and sugar together, and add this and the corn mixture from the blender to the double boiler bowl. Whisk almost continuously over the simmering water until the mixture is thick, about 20 minutes. (It should coat the back of a spoon.) If your mixture has any curdles/chunks, strain the mixture through a fine-meshed strainer. (I didn’t do this)

Fill a larger bowl halfway with ice. Place the smaller bowl into the center of the ice and whisk regularly until cool.

Whisk in the can of coconut milk, the cinnamon, the Cointreau, and the lime juice. Process with an ice cream maker according to the ice cream maker directions. Scrape into a container and place in the freezer for several hours to firm up.


Summer is almost over! What summer foods or recipes are you hoping to try before the season is gone? Share at Udi’s Gluten-Free Living Community!



  1. says

    What a neat idea! I LIKE IT! :) My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! You can find this week’s link up here: http://vegetarianmamma.com/gluten-free-fridays-recipe-party-2/
    Also be sure to link up your blog on our Gluten Free Bloggers directory. You can reach the directory by clicking the “glutenfree bloggers” tab on our blog! Thanks, Cindy :)

  2. says

    I’ve been so curious by corn ice cream lately – ever since watching Master Chef a few weeks ago. They got all freaked out by having to use corn in a dessert recipe, and I had tons of ideas – like ice cream :)

    I haven’t tried eggs in ice cream yet, must do.

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