I’m here to officially say it: corn totally belongs in dessert. This Ninja Creami sweet corn ice cream is rich, smooth, and surprisingly addictive with no weird aftertaste, just sweet corn goodness.
And if you’re on a “wait…this came from a can?” kick, don’t miss my Dole Whip and Peach and Cream Ice Cream either.
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Growing up, sweet corn ice cream was one of my absolute childhood favorites. It's creamy, mellow, and just sweet enough. I’m still kind of shocked it’s not a bigger thing in the U.S., because it’s the exact type of flavor that makes people go, “Wait…why is this so good?”
In the Philippines, corn desserts are totally normal (and wildly loved). We even have mais con keso — yep, corn and cheese ice cream and I promise it works. Sweet corn shows up everywhere, especially in shaved ice like banana con yelo and mais con yelo, where it’s treated like the star, not the side dish.
And now I get to recreate that nostalgia at home with the Ninja Creami — right alongside other bold-but-cozy pints like my Mango Ice Cream and Ube Ice Cream.
Jump to:
Why You’ll Love This This Sweet Corn Ice Cream
This is the part where I convince you (gently) to trust the corn.
- Creamy and smooth without heavy cream
- Naturally sweet, not candy-sweet
- No pudding mix, gums, or weird powders
- Easy ingredients you can grab at Costco or the regular grocery store
- Nostalgic Filipino-inspired flavor
- Works beautifully in the Ninja Creami every time
- It’s different, but not too different. Friendly-weird. The best kind.
Ingredients
Here’s what you’ll need:
- Sweet Corn – Canned whole kernel or cream-style both work
- Half and Half – Creamy without being heavy
- Condensed Milk – Sweetens and softens the texture
- Vanilla Extract – Rounds everything out
- Cottage Cheese – Adds protein and that ultra-creamy finish
See recipe card for quantities.
Add-Ins & Easy Swaps
- Swap half and half for oat milk, soy milk, or coconut milk
- No condensed milk? Try honey, agave, monk fruit, or sugar
- Cottage cheese can be replaced with cream cheese or ⅛ teaspoon guar gum
How To Make Sweet Corn Ice Cream Using Ninja Creami 🌽
- In a blender, sweet corn, half and half, cottage cheese, and condensed milk. Pour the blended mixture into a Ninja Creami pint container, making sure it does not exceed the max fill line.
- Place the pint container in the freezer and freeze for at least 18-24 hours.
- After freezing, remove the pint container from the freezer and place it into the Ninja Creami machine. Attach the pint holder lid and lock it into place. Select the "Lite Ice Cream" setting and let the Ninja Creami process the mixture. *see notes
- Scoop the sweet corn ice cream into bowls and top with your favorite toppings.
Sweet corn ice cream is proof that if you can't decide between dessert and a vegetable, you don't have to choose!
Mix-in or Topping Suggestion for Sweet Corn Ice Cream
- Caramel swirl
- Toasted coconut flakes
- Chopped almonds or pecans
- Crushed graham crackers
- Rainbow sprinkles
- Shredded cheese (trust me — very Filipino, very good)
Recipe FAQs
Yes, you can use frozen corn. Just thaw and cook it before blending to match the texture of canned corn.
Absolutely! Oat milk, soy milk, or coconut milk are great alternatives that provide a similar creamy texture.
You can substitute condensed milk with monk fruit, agave, honey, or regular sugar to adjust the sweetness and texture.
Ensure the corn is well-blended and the ice cream mixture is fully chilled before spinning. This helps achieve a creamier texture.
More Summer Desserts You'll love
Looking for other recipes like this? Try these:
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Recipe
Ninja Creami Sweet Corn Ice Cream
Equipment
- 1 Blender
- 1 Ninja Creami Ice Cream Maker
- 1 Ninja Creami Pint Container
Ingredients
- 1 cup Sweet Corn Use either canned whole kernel corn or cream-style corn (drained)
- 1 cup Half and Half You can use milk alternatives like oat milk, soy milk, or coconut milk.
- ⅓ cup Sweetened Condensed Milk Alternatives include monk fruit, agave, honey, or regular sugar.
- ¼ cup Cottage Cheese substitute it with cream cheese or ⅛ teaspoon of guar gum
- 1 teaspoon Vanilla extract
Instructions
- In a blender, sweet corn, half and half, cottage cheese, and condensed milk. Pour the blended mixture into a Ninja Creami pint container, making sure it does not exceed the max fill line.1 cup Sweet Corn, 1 cup Half and Half, ⅓ cup Sweetened Condensed Milk, ¼ cup Cottage Cheese, 1 teaspoon Vanilla extract
- Place the pint container in the freezer and freeze for at least 18-24 hours.
- After freezing, remove the pint container from the freezer and place it into the Ninja Creami machine. Attach the pint holder lid and lock it into place. Select the "Lite Ice Cream" setting and let the Ninja Creami process the mixture.
- Scoop the sweet corn ice cream into bowls and top with your favorite toppings
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