America produces a lot of corn, like Brazil, but we also consume it a lot in forms of deserts

Pamonha

Corn Ice Cream called sorvete de milho verde

I think this could be explored$$ in USA more, do you think it would be accepted?


37 comments

  4. Is this just corn flavored ice cream? Does it have milk in it? What do the recipes look like?

  6. I’ve had cornbread ice cream. It was vanilla ice cream with chunks of cornbread in it. Not as sweet as other flavors.

  7. Turning savory flavors into ice cream isn’t very common here. Closest we have is pistachio ice cream.

  8. Corn is in ALL our cheap ice cream. Just with the fiber and corn flavor removed. Just the sugar.

  9. I just saw corn ice cream for the very first time at my local dairy bar this past Saturday.

    I opted for the salted caramel with cookie batter (because I’m an American) but I was tempted to ask for a sample. Maybe next time I will.

  10. I was just eating fresh sweet corn just picked from the farm. I was thinking, corn could be a good ice cream flavor, maybe sweet cream base with corn and a basil flavor added?

  11. The “why not” is that it’s just not a flavor people are accustomed to in ice cream here; we usually go for flavors found in other desserts. Sweet corn is popular but there aren’t any American desserts I can think of that use it. That said, it sounds good! If I ever encounter some I’ll give it a try

  12. That’s an interesting question. There’s corn ice cream in China, usually sold in popsicle form. One company sold what they called “Yumi Yumi Bang Bang,” which my American classmates and I thought was hilarious. (It just means “Corn Corn Stick Stick.”)

    Maybe we don’t eat corn ice cream because we just haven’t thought of it? Maybe because it’s a vegetable, not a fruit, people wouldn’t think of it as something to put ice cream.

  13. I can’t think of any popular ice cream flavors that are based on vegetables. Just not a thing here. That said, small ice cream shops sometimes experiment with various odd combinations of flavors, so it might show up somewhere someday.

  14. I have a large Filipino population where I live & corn ice cream isn’t uncommon. As a white American, corn is a “savory” food, a vegetable, so in the same way you could make a dessert out of a sweet pepper or tomato, it might taste good, but culturally it would be very unexpected. 

  15. Same reason we don’t eat sweet potato ice cream or butternut squash ice cream. Because niche ice cream flavors made from vegetables aren’t easily found.

    I’ll try anything twice though.

  17. Our state fair has a sweet corn ice cream with carmalized bacon pieces in it, it’s so good!! Yes corn ice cream is out there but not super popular as far as I know.

  18. Filipino here: Corn is part of our dessert flavor repertoire as well. In addition to corn-flavored ice cream (corn and cheese, typically), we also have a dish called “mais con hielo” (of course, much of our culture and language was picked up from centuries of Spanish colonialization)–boiled corn kernels, shaved ice, sugar, and milk.

    Our ice cream flavors also include avocado, and ube–a purple yam that’s getting some traction as a flavor here in America.

  19. This is a weird personal thing but I general don’t like the flavor of corn itself. Like tortillas? Sure. Maybe a polenta is okay. Cereal where it’s been flavored and processed and is horrible for you and you can barely taste the corn? Okay. That giant-ass corn you get in some Native American cuisines? That’s pretty rad. Popcorn is obviously fantastic.

    But like corn just as itself? As a flavor? As a hero flavor in a dessert or something? No thank you. Or like nothing (for me) ruins bowl of ramen more than putting a bunch of corn in it.

  20. I’ve only ever seen it once at a Cinco de Mayo festival. I thought it was great, but could see it having a hard time gaining traction in the states. Also had one with berries and cheese that was delicious

  21. Do you mean corn flavored ice cream? Or ice cream flavored with corn syrup?

    Corn syrup is in almost everything to the point it is difficult to avoid it. But corn *flavor* is not common at all.

    (Corn syrup is a liquid sugar sweetener, made from corn; it doesn’t taste like corn it’s just…sugar. It’s cheaper than cane sugar or beet sugar, and easier to use in liquid items like drinks which make it all but impossible to avoid.)

  23. Like most places in the USA, some places already have corn ice cream and some don’t. An ice cream shop in the NYC area briefly had a location in New Jersey; they liked coming up with special flavors you could only get in each specific shop, and for the Jersey one they had a corn ice cream flavor with blueberry sauce swirl called “Corn To Run”.

    I think in the minds of a lot of people, corn = a vegetable side dish, so the concept of corn ice cream might be a hurdle.

  25. It is odd because sometimes you can find garlic, tomato, jasmine, and red bean ice cream. They are not hugely popular, but do exist.

    Corn Ice Cream sounds like a great idea, but I have never seen it. (And I have had vegetable ice cream with cauliflower chunks in it.)

  26. A lot of what America produces isn’t sweet corn for eating though, most of what we grow is intended as cattle and livestock feed

  27. What I find amusing is you bring up that the US produces a lot of corn. So while we may not have a corn flavored ice cream, I’d be willing to bet A LOT of our ice cream probably uses corn, in the form of corn syrup. Which we use in place of sugar everywhere, specifically because we produce so much corn it’s cheaper.

  29. We think of corn as a savory flavor. That being said, our most popular breakfast cereals are corn flavored (cap’n crunch, corn flakes, etc.) but people don’t really think of those as being corn flavored even though they are

  31. Well a lot of our ice cream probably has corn syrup in it, so we might eat more “corn” ice cream than you think.

  32. I’ve had corn Ice Cream and it’s good. It just hasn’t hit the right influencer yet. Give it time.

  33. A very small amount of corn (like less than 10%) is sweet corn meant for human consumption. The rest is various non-human-edible corns meant for processing or animal feed. About 40% of corn is turned into ethanol, another 40% is animal feed.

  35. I had corn flan in Nicaragua and it is to-date the worst dessert I’ve ever had and the only one in my life I’ve not finished. Simply awful taste.

  36. I’ve had corn ice cream before. It was okay, but I have never felt the desire to get it again. Just not my favorite flavor.

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