Instructions
Step 1: Cook and Prep the Corn
Boil the ear of corn for 5–7 minutes or grill it for a slightly smoky flavor. Skip the salt—it can dull the sweetness. Let the corn cool, then slice off the kernels and set them aside.
Step 2: Blend it Smooth
In a blender, combine corn kernels, sweetened condensed milk, heavy cream, and margarine. Blend on high for 3–4 minutes until the mixture is silky and uniform.
Step 3: Freeze in Two Phases
Initial Chill: Pour the blended mixture into a glass dish or an ice cream maker. Freeze for about 3 hours until it begins to firm up.
Whip it Up: Remove and beat the semi-frozen mixture with a mixer until it doubles in volume. This step adds air for that light, creamy texture.
Final Freeze: Transfer it back to the freezer for another 3–4 hours to fully set.
Step 4: Scoop & Serve
Once fully frozen, your corn ice cream is ready to shine. Scoop it into cones or bowls and top with your favorites—crushed nuts, fresh berries, or a drizzle of chocolate.
