If you’re up for a new and exciting ice cream flavor, look no further than this seasonal Sweet Corn Ice Cream with Blueberry Swirl!  With a creamy, rich, and smooth texture, and a summery sweetness that can’t be beat, this might be your new favorite!  

Sweet Corn Ice Cream with Blueberry Swirl- so seasonal and summery!

I’m seriously on a mad ice cream tear and there’s no end in sight!  This is my fifth ice cream recipe this season.  We cannot get enough.  I just heard that July is officially “Ice Cream Month,” as per whoever decides these things, and I had no idea.  Although of course it makes perfect sense.  However, I see no reason why the ice cream recipes should end just because it’s now August.

If anything I’m going to step up the ice cream production even more, because I have so many ideas that just NEED to be squeezed in before we start getting heavy into apple and pumpkin world.

This one here- my husband has been bugging me to make this for soooooo long!  I’m talking over a year.

It all started when we popped into this cool little authentic Mexican ice cream shop.  He was so curious, he just had to order the sweet corn ice cream.

Sweet Corn Ice Cream with Blueberry Swirl- so seasonal and summery!

I know it sounds a little unusual, but trust me, it’s a thing.  A very delicious thing.  Think “cereal milk.”  Are you with me?

At the Mexican ice cream shop, they recommended sprinkling a little cinnamon sugar or chili powder on top of your scoop.  He did both, because duh.

Heaven on a spoon!  I am telling you.

But he had an even better idea.  Blueberry swirl!  Yeah man!

Blueberries and corn are a match made in heaven.  You know what they say, “if it grows together, it goes together.”  And that couldn’t ring more true than in the case of fresh summer blueberries and sweet corn.  Hubby was definitely on to something there!

Sweet Corn Ice Cream with Blueberry Swirl- so seasonal and summery!

He could not have been more right, and there’s not a better time to make it than right now.  The corn and blueberries are insanely good right this very moment.  You need to go pick some up asap, if you don’t already have a bunch in your fridge!

The smooth, creamy, rich texture of this ice cream is to-die-for.  Nothing beats homemade ice cream and it’s not at all hard to make.  Just plan ahead a bit, get everything nice and chilled, and click on over to KitchenAid’s blog, The Kitchenthusiast, for this sweet and seasonal recipe.

Sweet Corn Ice Cream with Blueberry Swirl- so seasonal and summery!

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Sweet Corn Ice Cream with Blueberry Swirl
Prep Time
40 mins
Cook Time
15 mins
Chill Time:
8 hrs
Total Time
8 hrs 55 mins
 

If you’re up for a new and exciting ice cream flavor, look no further than this seasonal Sweet Corn Ice Cream with Blueberry Swirl! With a creamy, rich, and smooth texture, and a summery sweetness that can’t be beat, this might be your new favorite!

Course: Dessert
Cuisine: American
Keyword: Blueberry, ice cream, sweet corn, swirl
Servings: 8 servings
Calories: 383 kcal
Ingredients
  • 1 cup fresh blueberries
  • 2/3 cup granulated sugar
  • 1/2 cup water
  • 2 teaspoons freshly squeezed lemon juice
  • 8 large egg yolks
  • 2/3 cup granulated sugar
  • 1/8 teaspoon kosher salt
  • 1 1/2 cups milk
  • 1 1/2 cups heavy whipping cream
  • 4 ears fresh sweet corn
  • 2 teaspoons vanilla extract
Instructions
For the blueberry swirl
  1. Place the blueberries, sugar, and water in a small pot and cook over medium-low heat until thick and syrupy (about 5-10 minutes).

  2. Remove from heat and stir in the lemon juice.
  3. Cool completely before swirling into sweet corn ice cream (recipe below).
For the sweet corn ice cream
  1. Freeze the the canister of an ice cream maker overnight.

  2. Place the yolks, sugar, and salt in a medium heat-safe bowl and whisk together until combined.
  3. Cut the corn kernels from the cobs (you should have about 3 cups, or 480 grams, of corn kernels) and break the cobs in half.
  4. Place the corn kernels, cobs, milk, and cream in a medium pot, and bring the mixture to a simmer over medium low heat, then reduce to a simmer and allow to steep for 10-15 minutes.

  5. Pour the hot milk mixture through a fine-mesh sieve into a large liquid measuring cup. Discard the cobs and reserve the corn for another use.
  6. Pour the hot milk mixture into the yolk mixture in a thin, slow stream, while whisking.
  7. When all the hot milk has been incorporated into the yolk mixture, transfer your combined ingredients back the medium pot and cook over low heat, whisking constantly, until it has thickened slightly.

  8. Transfer the mixture back to the heat-safe bowl, cover, and chill overnight.
  9. Pour the chilled custard into the frozen ice cream maker and churn the custard until it’s the consistency of soft-serve (about 15 minutes).

  10. Transfer a third of the ice cream to a loaf pan, then add in a third of the blueberry swirl. 
  11. Repeat twice more, swirling in to create a marble effect, then freeze overnight.

Nutrition Facts
Sweet Corn Ice Cream with Blueberry Swirl
Amount Per Serving
Calories 383 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 12g 60%
Cholesterol 261mg 87%
Sodium 83mg 3%
Potassium 127mg 4%
Total Carbohydrates 40g 13%
Sugars 37g
Protein 5g 10%
Vitamin A 20%
Vitamin C 3.1%
Calcium 10.4%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
Sweet Corn Ice Cream with Blueberry Swirl- so seasonal and summery!