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Roasted Corn & Honey Ice Cream Sandwiches
- Prep time 6 hours 25 minutes
- Cook time 40 minutes
- makes 8 ice cream sandwiches
Author Notes
Who doesn’t love a delicious, cooling ice cream sandwich in the summertime? I love any and all kinds of ice cream, but I’m especially a fan of something that’s easy to whip up from scratch—like a no-churn recipe. The way I prevent my no-churn ice cream from getting frosty is by adding a splash of alcohol, which doesn’t freeze.
For this recipe, I roasted my corn cobs in the oven, but you can certainly replace them with bagged, frozen corn. Just be sure to thaw your frozen niblets under cold water, pat them dry, and then sauté them in a little butter over high heat until the majority of the corn is golden-brown.
This ice cream sandwich is the perfect combination of salty, sweet, and crunchy: The sprinkle of sea salt on top balances out the sweetness, but if you’re not a fan, you can certainly omit it. And don't forget the soft, slightly sweet Potato Sandwich Buns from Arnold®, Brownberry®, or Oroweat®—they're just what you want to hold all the flavors and textures together.
These were an instant hit at my house (and gone within the day), but if you do pop the ice cream back in the freezer, just make sure to leave it out on the counter to soften for about 5 minutes before scooping. —Catherine Yoo
Test Kitchen Notes
This recipe is shared in partnership with Arnold®, Brownberry®, and Oroweat®. —The Editors
Ingredients
- For the roasted corn and honey ice cream:
-
5
medium corn cobs (about 25 ounces)
-
1 tablespoon
salted butter, melted
-
7 ounces
sweetened condensed milk
-
1 tablespoon
vodka
-
1 teaspoon
vanilla extract
-
1/4 cup
honey (3 ounces)
-
2 cups
cold heavy cream
- For the ice cream sandwiches:
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8
Arnold®, Brownberry®, or Oroweat® Potato Sandwich Buns
-
1/2 cup
salted butter, melted
-
3 tablespoons
brown sugar
-
1 teaspoon
coarse sea salt, divided
-
2 cups
frosted corn flakes, lightly crushed and divided
Directions
- Preheat the oven to 400°F and place two 8.5-inch x 4.5-inch loaf pans in the freezer until needed.
- Make the ice cream: Coat each corn cob with the melted butter, and roast for about 45 minutes, turning halfway through. The corn should be golden-brown all over. Let the corn cool down for about 10 minutes.
- Once the corn has cooled, cut the corn off the cob. Place the corn in a food processor and lightly pulse the corn until chunky in texture.
- Combine the sweetened condensed milk, vodka, vanilla extract, honey, and roasted corn in a large bowl and mix. Set aside.
- Using a stand mixer, whisk the heavy whipping cream on medium speed until stiff peaks form, about 2 minutes.
- Gently fold half of the whipped cream into the corn mixture, then fold in the remaining whipped cream until fully mixed. Make sure not to over-mix or the ice cream or it will not be as light and airy in the end.
- Split the ice cream mixture between the two loaf pans and cover. Place the ice cream mixture in the freezer for at least 6 hours, or until firm.
- Make the ice cream sandwiches: Mix together the melted butter and brown sugar, and brush the mixture on the buns. Place the buns on a large skillet and cook on medium heat until golden-brown, about 1 minute. Let cool slightly.
- Take a big scoop of ice cream (about 1 cup) and put it on top of the bottom bun. Sprinkle 1/8 teaspoon sea salt on top of the ice cream, followed by 1/4 cup of crushed frosted flakes, and top with the remaining bun half. Repeat with the remaining buns and enjoy!
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