How to Make Sweet Corn Chipotle Chili Ice Cream

by Kathy Gori

There it is, the best of summer's corn in a dessert bowl. Sweet Corn Ice Cream. The creamy sweet corn, the crunch of the walnut chili brittle on top, it's like eating Cracker Jack ice cream!


  • 2 Ears of sweet white or yellow corn
  • ¾ Cups Sugar
  • 2 Teaspoons Vanilla
  • ⅛ Teaspoons Ground chipotle chili
  • 2 Cups Cream
  • 2 Cups Milk
  • Instructions

    Step 1

    Shuck, wash and remove the kernels from two ears of corn. Set them aside.

    Step 2

    Pour 2 cups of cream into a large pot.

    Step 3

    Add in 2 tsp of good quality vanilla. I use Gaya Mexican Vanilla but any good brand will do.

    Step 4

    Add in 3/4 cup of sugar. Bring the cream, sugar, and vanilla to a low simmer. When the mixture starts to simmer, add in the kernels of corn.

    Step 5

    Let the corn simmer for about 3 or 4 minutes until it's slightly tender. Take the mixture off the fire and add in 2 cups of milk.

    Step 6

    Add in the ground chipotle chili.

    Step 7

    About the Chili: Add it slowly and in small amounts. Let it sit for a bit to let the heat develop before you add more as you want to get the heat to a desirable level.This is a total matter of taste.

    Step 8

    Before putting the mixture into your ice cream machine let it chill in the fridge for several hours or even overnight as I did so the flavors can mellow

    Step 9

    Pour the ice cream into your machine.

    Step 10

    When it's churned and ready, scoop it out...

    Step 11

    ...and into a freezer-safe container. Once the ice cream goes into the fridge to set up for a bit, make the Walnut Chipotle Brittle.

    Step 12

    As to the Walnut Chili Brittle that goes on top, that's coming up next!