Sweet Corn & Honey No-Churn Ice Cream with Chili-Lime Dust

Inspired by Mexican elote, this no-churn ice cream steeps sweet corn in milk for a creamy base sweetened with honey. A dusting of chili-lime and flaky salt brings the street-corn spark that makes each scoop bright and playful.

Serves 6 · 25 min prep · 8 min cook

Estimate for one serving

• 385 cal
• 6g protein
• 42g carbs
• 23g fat
• 2g fiber

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Ingredients

• 2 cups fresh sweet corn kernels
• 1/2 cup whole milk
• 2 cups heavy cream
• 1 can (14 oz) sweetened condensed milk
• 3 tbsp honey
• 1 1/2 tsp vanilla extract
• 1/4 tsp fine salt
• 1 tsp lime zest
• 1 tsp chili powder or Tajín
• 1/4 tsp flaky sea salt

Instructions

1. 1Cut the kernels from fresh cobs if needed and place them in a small saucepan with the whole milk.
2. 2Bring to a gentle simmer over medium heat, then reduce heat and cook until the corn is tender and the milk tastes sweet, about 8 minutes.
3. 3Remove from heat, cool 5 minutes, then blend the corn and milk until very smooth; strain through a fine-mesh sieve if you prefer a silkier texture, pressing hard on the solids.
4. 4In a large chilled bowl, whip the heavy cream to soft-medium peaks with a hand mixer or stand mixer.
5. 5In another bowl whisk the sweetened condensed milk, honey, vanilla, salt, and the cooled corn puree until fully combined.
6. 6Gently fold the corn mixture into the whipped cream in three additions, keeping as much air as possible so the base stays light.
7. 7Transfer to a freezer-safe loaf pan or container, smooth the top, cover tightly, and freeze until scoopable, at least 5 hours or overnight.
8. 8Just before serving, stir together the lime zest, chili powder, and flaky salt for the dust.
9. 9Scoop the ice cream into bowls or cones and finish each portion with a light sprinkle of the chili-lime dust.
10. 10Store leftovers covered in the freezer up to one week; let sit 5 minutes at room temperature for easiest scooping.