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Sweet Corn


  • HIJINX ice cream mix
  • 1 ½ cups half & half
  • 1 cup corn whole kernels (fresh/frozen and thawed)
  • ½ teaspoon black pepper
  • 1 teaspoon vanilla extract


    1. Place corn and the half & half in blender. Blend until the corn is liquified and strain through sieve if needed.

    2. Heat mixture in saucepan over medium-high heat until it begins to simmer. Do not boil.

    3. Remove from heat. While still hot, blend with Hijinx, vanilla extract and black pepper for at least 1 minute, until thoroughly combined. Make sure HIJINX is dissolved completely. 

    4. Pour into a freezer safe container with an airtight lid.

    5. Let mixture rest on counter uncovered for 30 minutes.

    6. Freeze for 3-6 hours. Enjoy!

    CLICK HERE to read our best practices so your ice cream is the best! 

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