This sweet corn bacon ice cream with cacao nibs is sweet and creamy with salty bacon and crunchy chocolate bits throughout.

When you think about corn you probably think about sweating your butt off at the grill in the middle of the summer, cooking up some burgers to serve with a nice buttered cob of corn on the side of your plate, right? At least that’s what I think of. Not spring time sweet corn and definitely not ice cream.

But, that’s exactly what we’re talking about today.

This spring time corn is a thing! Who knew?! After the brutal winter we just went through, I’ll take anything that reminds me of summertime heat, Florida sweet corn does just that. And since we’re pretending it’s summertime in April, why not have some ice cream? Especially when that ice cream involves…bacon.

Sweet corn ice cream with bacon

Yep, you heard right.

Sweet corn and bacon ice cream


Every once in a while there are recipes I post on here that words just can’t convey the epicness of. They’re usually the ones where you can catch me licking fingers and attacking plates with vigor the second their photo shoot ends.

In this case, it was me, a spatula and the ice cream maker as I stood over the sink scraping up the remains of this sweet corn ice cream frozen to the side of the ice cream bowl after churning.

Sweet corn and bacon ice cream with cacao nibs

First, there’s the custard base. For real ice cream, there’s nothing like an egg base. Do it, you won’t regret it. I know you’re annoyed that you know have 5 egg whites to deal with but stay strong my friend, it’s worth it. This Bailey’s ice cream is another egg yolk base recipe that’s just beyond decadent because of it.

Then, there’s the added cream factor from the sweet corn itself. It just takes things to a whole new level with its hint of savory sweetness. Add in the salty bacon bits and crunchy chocolate cacao nibs and you’re in taste and texture heaven. Sweet + salty + crunchy. Go ahead, say it with me…eeerrmahhhgawd.

As far as I’m concerned, there won’t be much corn making it to the grill this year.

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Sweet Corn Bacon Ice Cream with Cacao Nibs

Servings: 8 servings
Cook: 10 minutes
Additional Time: 9 hours
Total: 9 hours 10 minutes
This sweet corn bacon ice cream with cacao nibs is sweet and creamy with salty bacon and crunchy chocolate bits throughout.


  • 2 cups sweet corn kernels
  • 1 cup heavy cream
  • 2 cups whole milk
  • 1/3 cup light brown sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 5 egg yolks
  • 1/2 lb. bacon, cooked and chopped
  • 1/3 cup cacao nibs


  • Combine the corn, heavy cream, milk, brown sugar, vanilla and salt in a medium sauce pan. Bring to a simmer for 5 minutes, stirring often. Turn off heat and let sit for an hour.
  • After an hour, transfer the mixture to a blender and blend on high until smooth.
  • Pour the mixture through a fine mesh sieve back into the saucepan discarding the solids.
  • Turn the heat to medium and let the mixture heat back up.
  • Meanwhile, whisk together the egg yolks in a bowl.
  • Once the mixture is hot, slowly pour about 1 cup into the egg yolks, whisking constantly.
  • Pour the egg yolk mixture back into the sauce pan and stir over medium heat until the mixture thickens enough to coat the back of a spoon or spatula.
  • Transfer to a bowl, bring to room temperature then cover and refrigerate for at least 6 hours until fully chilled.
  • Pour the chilled mixture into your ice cream maker and churn according to manufacture's directions.
  • Add the chopped bacon and cacao nibs during the last minute of churning.
  • Transfer the ice cream to a freezer safe container and freeze for 1-2 hours before serving.


Serving: 1SERVINGCalories: 393kcalCarbohydrates: 22gProtein: 10gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 181mgSodium: 373mgPotassium: 285mgFiber: 2gSugar: 15gVitamin A: 810IUVitamin C: 2mgCalcium: 120mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
This post is sponsored by the Florida Sweet Corn Exchange and Kitchen PLAY for their “Put a Little Sweet in Your Step” event. All content and opinions are my own. Thanks for supporting the brands I choose to work with.
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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    1. This would be a hard recipe to make without an ice cream maker. You can always mix it by hand and then pour into a freezer safe container, freeze it and stir occasionally while it freezes but it won’t be nearly as creamy as the churning method and it takes a lot longer too.

    1. Hi Elle- apparently we need to be mutual followers in order for me to invite you, so please include a link to your Pinterest boards so I can follow you (just reply to this comment with it) and follow me on Pinterest if you don’t already that way I can send you an invite. thanks!