Southern Sweet Corn & Blackberry Ripple Ice Cream

Some of the links on this website are affiliate links, which means that if you make a purchase through these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. I only recommend products I genuinely trust and believe will bring value to my readers. Also, some of the content was created with strategic use of AI tools. For more information, please visit the Privacy Policy page. Thank you for supporting my blog and helping me continue to provide valuable content.

This is one of those flavors that surprises people—in the best way. Sweet corn, with its naturally buttery, nutty flavor, makes an incredible ice cream base. Add a bold blackberry ripple, and you’ve got a Southern-style scoop that’s both familiar and elevated. It’s creamy, a little earthy, a little tart, and totally unforgettable.

Whether you’ve got corn fresh off the cob or frozen kernels in the freezer, this recipe makes the most of your garden (or local farm stand). The Ninja Creami handles it beautifully, giving you rich, churn-style texture in minutes.

Put your Ninja Creami to work this season and try our 12 special and irresistible garden-inspired ice cream recipes this season!

Why You’ll Love This Recipe

✅ Creamy, custard-like texture without eggs
✅ Real sweet corn gives it unique depth and sweetness
✅ Juicy blackberry swirl adds bright contrast
✅ Feels like summer on a spoon
✅ Garden-to-freezer friendly with minimal effort

📝 Ingredients

Corn Ice Cream Base

• 1 cup sweet corn kernels (fresh or frozen)
• ¾ cup heavy cream or full-fat coconut milk
• ½ cup whole milk or oat milk
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt

Blackberry Ripple

• ¾ cup fresh or frozen blackberries
• 1 tbsp honey or sugar
• 1 tsp lemon juice

🌽 If using fresh corn, boil or steam it first for extra sweetness and softness.

📌 Step-by-Step Instructions

1️⃣ Make the Blackberry Ripple

In a small saucepan, simmer blackberries, honey, and lemon juice for 5–7 minutes, mashing gently as they break down. Once thick and jammy, strain for a smooth syrup or leave chunky. Cool completely.

2️⃣ Blend the Corn Base

In a blender, combine corn, cream, milk, honey, vanilla, and salt. Blend until very smooth, then strain if desired for a silky texture. Pour into your Ninja Creami pint container and freeze for 24 hours.

3️⃣ Spin It

Place the frozen pint in your Ninja Creami and run the Ice Cream setting. Scrape the sides and Respin as needed until thick and creamy.

4️⃣ Swirl in the Blackberry

Make a well in the center of your ice cream. Spoon in blackberry syrup and gently swirl through with a knife or spoon handle, leaving thick ribbons throughout.

5️⃣ Serve & Enjoy

Scoop into bowls and garnish with fresh blackberries or a sprinkle of cornflake crumbs for crunch (trust me on that one).

🍦 This one also makes a stellar ice cream sandwich filling between cornbread cookies!

🌿 Tips & Variations

✅ Use white corn for a milder, creamier flavor
✅ Add a little cinnamon to the base for warm depth
✅ Try it with raspberries or blueberries instead
✅ For extra corn sweetness, reduce the base with 1 tsp cornmeal
✅ Skip the swirl and blend in the berries for a blush-pink flavor fusion

🛍️ Storage & Reheating

🧊 Store in the Creami pint with a tight lid
🔥 Refresh by using Respin before serving
📅 Best enjoyed within 5–6 days—if it lasts that long

🌟 Tried This Recipe?

Let me know in the comments if this corn & berry combo surprised you too. Bonus points if you used your own harvest! ⭐⭐⭐⭐⭐

📌 Pin this recipe for later!