Yeah. I actually did this.

Sweet Corn Ice Cream with a Salted Caramel Swirl + Chocolate Covered Potato Chips I

It sounds complicated, right? I promise it’s not. I hate having such long titles for recipes but could I seriously leave something out of this one? The answer would be no. Sweet corn ice cream, caramel swirls and chocolate covered potato chips are all extremely significant. They play a very large role in my life at the moment.

I have a problem. I can’t stop making ice cream. This ice cream isn’t even the ice cream I made yesterday. Yesterday I remade an ice cream recipe that’s in the book because I love it so much. It kinda sorta maybe contains one of my favorite things in the universe… can you guess what that is? Probably not since many things are my favorite things.

Girl problems.

Sweet Corn Ice Cream with a Salted Caramel Swirl + Chocolate Covered Potato Chips I

Last night when I stuck that ice cream in the freezer, I realized that I had FOUR other ice creams in there. I don’t even know who I am anymore.

Since I’ve talked and tweeted about it for a week, I’m sure you’ve surmised that this ice cream was inspired by the sprinkle cone I had on vacation. I came back, unpacked and immediately made ice cream on Monday morning.

The difference is? That ice cream on vaca was a salted caramel flavor with chocolate covered potato chips. Don’t hate me: I don’t love caramel. I think it’s just a temporary thing (no, I’m not knocked up) and that perhaps… I am finding myself burned out on the sweet and salty sugar. I’ve been a caramel fan since I was a kid and these days, it just doesn’t do it for me – at least not in large amounts. I admit that I solely ordered that ice cream flavor due to the abundance of chocolate potato chips I spied from above the glass.

Good choice.

Sweet Corn Ice Cream with a Salted Caramel Swirl + Chocolate Covered Potato Chips I

So I knew that I wanted a touch of salted caramel in the ice cream, just not an overwhelming amount. I went back and forth on ice cream flavors and was completely stumped, figuring I’d have to do something boring like VANILLA. Ugh. Vanilla. How terrible.

Jk, jk. Drama.

Then I remembered sweet corn ice cream. I wasn’t sure that anything could be more fitting for me this summer, considering I eat corn on the cob every single day. I’m pretty sure that I first heard about sweet corn ice cream after buying the Milk cookbook and I’ve just been HOOKED on the idea ever since. I knew it would make the perfect base.

Sweet Corn Ice Cream with a Salted Caramel Swirl + Chocolate Covered Potato Chips I

And then… the chips. Ah. The chips. I’m not a huge chip eater unless the flavor is salt and vinegar or BBQ, and the chips MUST be kettle cooked. Yes, I am a total chip snob. I really only like to eat chips with sandwiches and that’s just because I like to put chips on my sandwiches. But when you cover chips, especially kettle cooked chips, in chocolate – I’m done. Game over. I don’t care about anything else in life other than those chocolate drenched fried potato slices. Can’t even.

So that’s the deal with this ice cream.

Sweet Corn Ice Cream with a Salted Caramel Swirl + Chocolate Covered Potato Chips I


Sweet Corn Ice Cream with a Salted Caramel Swirl + Chocolate Covered Potato Chips

Yield: makes about 1 quart

Total Time: 10 hours


2 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup light brown sugar
3 ears sweet corn, cut from the cob
2 teaspoons vanilla extract
1/4 teaspoon salt

3 to 4 cups ridged potato chips
1 cup milk chocolate chips
1 tablespoon coconut oil
4 ounces salted caramel


Add cream, milk and sugar to a large saucepan over medium heat. Stir until the sugar dissolves, then add in the corn and corn cobs. Gently stir (as much as you can) until the mixture comes to a simmer, then turn off the heat and set the pan aside. Let sit for 1 hour. After one hour, remove the cobs and add the mixture to a blender. Blend for 5 to 6 minutes until the corn is completely pureed, then strain it through a fine mesh sieve, discarding the solids. Whisk in the vanilla and the salt and place the liquid in the fridge for about 1 hour, until cold.

While the mixture is chilling, melt the chocolate chips in the microwave or over a double boiler. Once melted, stir in the coconut oil until it melts. Dip the potato chips in the chocolate and lay them on a sheet of parchment or wax paper to set.

Remove the ice cream mixture from the fridge and place it in an ice cream maker, churning according to the directions. I use the KitchenAid attachment and churn for about 20 minutes. Once finished churning, add the ice cream to a freezer safe container. Stir in the caramel swirls and fold in almost all of the potato chips, mixing them into the ice cream and crushing them if desired. Reserve a few for topping. Cover with a layer of plastic wrap and freeze for 6 to 8 hours.

Serve with a garnish of chocolate potato chips and extra caramel!

[corn recipe adapted from the NYTand this fluffernutter ice cream, idea from an ice cream I had on vaca]

Sweet Corn Ice Cream with a Salted Caramel Swirl + Chocolate Covered Potato Chips I

It makes me want to say cray. But I would never say that…

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64 Responses to “Sweet Corn Ice Cream with a Salted Caramel Swirl + Chocolate Covered Potato Chips.”

  1. #
    Pizza-Crust Restaurant Karachi — August 19, 2013 @ 4:52 am

    This was a definitely nice post. In idea I would like to put in writing like this in addition – taking time and actual effort to create a extremely excellent article


  2. #
    Stephanie @cookinfanatic — August 19, 2013 @ 8:42 am

    unexpected sweet + salty combos like this are my everything. delicious.


  3. #
    Katie — August 19, 2013 @ 9:32 am

    I made this ice cream last night and LOVE it. We followed the instructions exactly as they are and it turned out perfect. I can’t wait for dessert tonight!


  4. #
    Lauren — August 19, 2013 @ 6:18 pm

    This is ridiculous in the best way possible. Your recipes are so creative!


  5. #
    Rochelle Hutchinson — August 22, 2013 @ 7:19 pm

    Mmmmm…… Sweet and Salty goodness


  6. #
    Melanie @ Just Some Salt and Pepper — August 27, 2013 @ 12:24 am

    I’ve been meaning to make sweet corn ice cream for a while. This sounds fabulous!


  7. #
    Deanna — August 27, 2013 @ 10:08 pm

    How sad is it that I recognize your recipes on other websites due to your photography? I was just on and saw this picture and thought, hey! that’s from how sweet it is! oh no, i don’t creep on your website and drool or anything…..


  8. #
    Rosalie Mc — September 22, 2013 @ 11:47 pm

    I understand an ice cream obsession completely, just had to make the corn ice cream even though I have 4 other kinds in the freezer. Added back about 3/4 of a cup of bourbon soaked corn to mine and will serve with some bourbon caramel sauce. I would love to have some chocolate covered potato chips also, but I can’t put down a bag once it is open, so I never buy any. Now certainly there has to be something that could be done with the left over corn “cases” I just hate to throw all that away. Any suggestions?



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