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

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  • 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 NYT and this fluffernutter ice cream, idea from an ice cream I had on vaca]

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