Sweet corn and black raspberry ice cream from Jeni's Splendid Ice Creams at Home: More Than 100 Addictively Good Artisanal Recipes (page 62) by Jeni Britton Bauer

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Accompaniments: Queen City cayenne ice cream; Honey butterscotch sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Cgaskins on July 17, 2025

    I liked this ice cream, but my partner didn't. It would be pretty plain without the swirl, so don't skip it! It was fun to make and try since I had Black Raspberries on hand and it only takes one ear of corn. As an aside, since you disregard the corn after cooking, we ate it with dinner and it was also delicious :)

  • JulieCruz on July 30, 2024

    Love this ice cream! Added extra corn and blitzed it in the food processor first. Did not use cobs. The blackberry swirl added another layer of flavor. Delicious.

  • Foodo on June 18, 2024

    This is my all-time favorite! Be sure to use mature corn - not the young tender stuff.

  • TrishaCP on September 08, 2017

    This is probably my favorite Jeni's flavor that I have tried to date. I made the black raspberry sauce in advance when raspberries were in season, and they do produce a perfect match with the corn ice cream. The flavor of the ice cream does taste like luscious sweet corn- I did simmer the cobs (since the corn is strained out anyway) to get even more corn flavor. Amazing.

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