No-Churn Corn Ice Cream

Ice Cream:

2 tablespoons unsalted butter 

Kernels from 4 ears of corn

1/4 teaspoon kosher salt 

2 teaspoons granulated sugar

2 1/2 cups heavy cream, divided

1 (14-ounce) can sweetened condensed milk

Caramel Shell:

1 cup salted caramel or 

butterscotch chips

2 tablespoons refined 

coconut oil

In a large skillet over medium heat, melt butter. Add corn kernels and sauté until cooked through, about 5 minutes. Season with sugar and salt. Transfer corn kernels to a blender. Add 1/2 cup heavy cream and blend until smooth. Refrigerate 2 hours.

In a mixing bowl, combine corn purée and sweetened condensed milk.

In the bowl of a stand mixer, whip remaining cream to stiff peaks. Fold in corn mixture until no white streaks remain.

Transfer mixture to a 9×5-inch loaf pan, cover with plastic wrap and freeze until firm, about 3 hours.

Make the caramel shell. In a microwave-safe container, combine chips and coconut oil. Microwave at 50 percent power in 30-second increments, stirring after each one, until chips are melted. To serve, pour over ice cream.