Lake Isle Press

Cinnamon Corn Ice Cream with Blueberries

A spicy, sophisticated twist on plain old vanilla. Wow your guests with this refreshing treat!

Cinnamon Corn Ice Cream with Blueberries


  • 4 ears corn, shucked
  • 3 1/2 cups whole milk
  • 2 cinnamon sticks
  • Pinch of fine grain sea salt
  • 1/2 cup turbinado or raw sugar
  • 1/4 vanilla bean, split and seeded
  • 3 tablespoons cornstarch
  • Blueberries, for garnish


Cut the kernels off the cob, reserving the cobs.  Blend the kernels with 1 cup milk in a food processor until smooth.

In a large pot over low heat, combine the corn-milk mixture, 2 cups milk, and the corn cobs.  Bring to a simmer over low heat then add the cinnamon sticks, salt, sugar, and vanilla pod and seeds.  Simmer for 20 minutes, uncovered.  Remove from heat.  For more flavor, let this mixture steep overnight in the refrigerator.  With tongs, remove the cobs, vanilla pod, and cinnamon sticks.

Mix together the remaining 1/2 cup milk with the cornstarch.  Whisk it into the pot with corn-milk mixture and bring to a boil to thicken the mixture.  Once it starts to boil, reduce the heat and let it simmer for 5 minutes, stirring gently.  Remove from heat and let cool to room temperature.

Follow instructions on your ice cream maker to freeze.  Serve topped with fresh blueberries.

Culinista Tip: Make this up to one week in advance.  Store in an airtight container in the freezer.

Wait, I don’t have an ice cream maker…
Don’t despair!  Mix it up with milkshakes!  Omit the cornstarch and add 1 scoop of vanilla ice cream to 1/2 cup of the corn base and blend for each serving.

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