Story: Ice Cream Sandwich
Episode: 6
Presenter: Caroline Taylor
Air Date: 12th October 2025
Caroline teaches us how to make Ice Cream Sandwiches using an ingredient we wouldn't expect: corn!
Ingredients
- 3 ears fresh corn
- 1 tbsp unsalted butter
- 1 ½ cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 tsp white miso paste
- ½ tsp bourbon Blueberry Preserves / Swirl
Sauce:
- 1 ½ cups fresh or frozen blueberries 2 tbsp sugar
- 1 tsp lemon zest
- 1 tbsp lemon juice
- pinch of salt
- 1 tsp corn syrup
Crust:
- 1 ½ cups crushed Biscoff cookies
- 6 tbsp unsalted butter, melted
- pinch of salt
Method
- Cook the Corn: Cut kernels off the cob. Sauté in butter until lightly golden and fragrant (5–6 min). Cool slightly.
- Blend: Add cooked corn, sweetened condensed milk, salt, vanilla, and (if using) miso or bourbon to a blender. Blend until smooth. Strain if you want a silkier texture.
- Whip Cream: In a cold bowl, whip the heavy cream to soft peaks.
- Fold: Gently fold whipped cream into the corn mixture until smooth and combined.
- Freeze: Pour into a loaf pan or airtight container, swirl in the blueberry sauce, cover, and freeze for at least 6 hours or overnight.
- For the Blueberry Preserves / Swirl Sauce: Combine all ingredients in a small saucepan.
- Simmer on medium for 8–10 minutes until the berries burst and the sauce reduces slightly.
- Cool completely. Swirl into your ice cream before freezing or use to drizzle during sandwich assembly.
- Crust: Crush the cookies into fine crumbs using a food processor or by sealing in a bag and smashing with a rolling pin. Mix the crumbs and melted butter in a bowl until it resembles wet sand. Press the mixture firmly into the base of your pan or mold (line with parchment if needed).
