Sweet Corn-Blueberry Buttermilk Ice Cream

I think I've hit the ice cream jackpot...I can't tell you how fantastic Sweet Corn-Blueberry Buttermilk Ice Cream is, as weird as it might sound. However, it never sounded weird to me. I mean there is nothing new about sweet corn ice cream, I just wanted blueberry in it.

Have you ever had a sweet corn and blueberry salad? It's amazing, just as I knew this ice cream would be. First of all, the ice cream turns this beautiful lavender color and is flecked with pieces of frozen corn and sweet blueberries. It's almost savory-sweet, but it's not. In fact it's the perfect amount of sweetness. I want you all to try it so badly.

I have to say, I started making this ice cream at 10PM (in my favorite ice cream maker), it seems to be the only time these days when I have cooking availability. For some crazy reason (oh yeah, it's summer), my boys were still awake. They asked what type of ice cream I was making, I purposefully told them "corn" ice cream, just to see their reaction. You should have seen the horror in their faces. Corn! They couldn't believe it. I love scaring them.

This is also a "no-custard" recipe, but does require a few pre-steps, like chilling your ingredients, cooking your corn and blueberry mixture. It's all so worth it and really isn't a big deal at all.

The ice cream is tangy and full of texture and is just so, so good!! I'm sure Ben and Jerry's will be begging me to license the recipe....ha-ha.

I hope you are all having a great summer, keeping cool and enjoying life.

If you feel like getting really crazy, serve this ice cream on the side of a slice of classic blueberry pie. You won't be sorry you did. Perfect pairing.

Print Recipe

Sweet Corn-Blueberry Buttermilk Ice Cream

Recipe from: Created by Noble Pig | Serves: 1-1/2 quarts


  • 3 ears fresh corn, husks and silk removed
  • 1-1/2 cups fresh blueberries
  • 1/4 cup sugar
  • 1 Tablespoon fresh lemon juice
  • 2 cups heavy cream
  • 1 cup full-fat buttermilk
  • 1 (14 ounce) can sweetened condensed milk, cold


  • Heat a large pan of water until boiling. Place shucked corn into water for 3 minutes. Remove to a plate until cool enough to handle. Holding one end of the corn, cut off all the kernels into the bowl, it's okay to cut deep and keep all that corn milk that is falling into the pan...it will all go right into the ice cream. Repeat with other corn pieces. Place in the refrigerator to cool down.
  • In a small saucepan, add blueberries, sugar and lemon juice. Cook on medium until berries start to burst and sugar is melted. I ended up smashing many of them and leaving some whole. Place into another dish for cooling purposes. Once cooled down a bit, place in the refrigerator.
  • Once corn kernals and blueberry mixture are cold, in a large bowl, combine heavy cream, buttermilk, cold sweetened condensed milk and corn kernals (including any milk that may have accumulated from the bottom of the corn bowl). I do not like to do this in the bowl of the ice cream maker as it starts to freeze things before they are mixed. Once combined, pour into ice cream freezer bowl and start immediately. Freeze according to manufactures directions. Once ice cream is frozen, pour in the blueberry mixture and incorporate/churn until just combined, about 1 minute.
  • Remove ice cream to a freezer safe container and chill another 4 hours or over night.


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13 Comments and 5 Replies

  1. Wow!! That’s looking SO exotic! I am sure its going to taste equally exotic. :-D

  2. Barbie with a T 2

    I can just imagine the boys faces when they heard “corn ice cream”. I also had a strange expression on my face when I first saw the title to this post. It is just a natural reaction, and I bet the boys will love it even though it has a “v-e-g-e-t-a-b-l-e” in it. :))

  3. Dave 3

    You are dead on about the corn & blueberry combo. My dear wife makes a blueberry cornbread muffin that is to die for, so I can see where this ice cream would be remarkable. Gotta try it. Thanks!

  4. I’ve seen sweet corn ice cream before and was mildly interested, but add that Blueberry Buttermilk “thing” and I’m all over this one. Gotta give it a try. Thanks Cathy for posting. Pinned.

  5. This may sound scary for some, for me the tile was actually very inviting and interesting. I am all up for new ideas on healthier and more original food choices. I think I will be trying it soon, especially that I am not really a sweet toothed kind of person, but ice cream is definitely one of the pleasures I can’t resist :)

    • Cathy 7

      Blueberry and corn are a classic pairing so not scary at all. And this is not overly sweet so it sounds perfect for you.

  6. katie 8

    Seriously!?!? This is crazy talk. I can’t wait to try this just to see what all the hype is about! :)

  7. Kim in MD 9

    Hi Cathy- I love the new look of your blog! This ice cream looks delicious! I love corn and blueberries together in salad, so I think it makes perfect sense! :-)

  8. Maria 10

    Great ice cream flavor for summer!

  9. Lexy 11

    I’m really hoping you see this while my corn and blueberries are chilling in the refrigerator right now.
    I have a lot of blueberry juice in my cooking down the sugar and lemon juice. Do I add all of this or should I slotted spoon the blueberries only into the ice cream for the last minute. HELP….

  10. Lexy 12

    PS…..Hope it’s clear that I know I don’t add it (the blueberries) until the end. There is just a lot of juice there and that’s why I wonder if I put it all (juice and berries or just berries) into the icecream in the ice cream mixer.

    • Cathy 13

      If you feel you have an excessive amount of juice…add blueberries first. a
      As it starts to swirl add as much juice as you like to get the color you want. You really can’t make a mistake here…it will taste fab either way.

  11. Lexy 14

    WOW……I can’t believe I got an answer so fast. You are the best. Thank you so much for your answer, it’s what I thought I would do but it’s great to have it confirmed. Fabulous Blog.

  12. Lexy 16

    Made it today and it’s wonderful. I would like more corn in it though….I think that’s what makes it a “hoot” to those you serve it too. Next time I think I’ll try a can of those “Niblet Corn”…small and crunchy. I might have added a wee bit more lemon juice which I’d consider not using at all. I’d love to taste the blueberries/corn more. Great recipe though…..a company surprise for sure.

  13. Tiffany 17

    I’m friends with your step-daughter, Sarah, and I came across your blog when she sent me a link to a recipe awhile back. She’ll tell you…I’ve been DYING to make this ice cream from the moment I laid eyes on it. However, I didn’t have an ice cream maker until this past weekend, so I couldn’t. (Fortunately, it’s my birthday, so my hubby bought me one over the weekend, though)! :P We finally made this ice cream on Sunday night, and it’s AMAZING. So creamy and delicious… And it gets my 2-year-old to eat some corn, too! Thanks for sharing this great ice cream idea. I look forward to trying other things on your site as well!

    • Cathy 18

      So glad you liked it. My boys made very weird faces when I told them what I was making but corn and blueberry are a classic pairing, why not in ice cream. Thanks for letting me know.


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