Easy Cornbread Ice Cream Recipe

Buttery and rich, with chunks of fresh cornbread, this recipe for Cornbread Ice Cream is going to blow you away! This cornbread ice cream recipe is sweet and savory, salty, and decadent, and because this is a no-churn ice cream recipe, it’s super simple to make.

A glass dish of cornbread ice cream with a spoon in it.

Pick up a premade cornbread from the bakery, or make a fresh batch using your favorite recipe. Then mix bits of cornbread into a sweet, buttery no-churn ice cream base for the most amazing Southern-inspired dessert experience ever. I’m kind of obsessed with cornbread ice cream now, and I will be making it again, really soon!

This delicious ice cream flavor fits in the special and gourmet category, right alongside Watermelon Ice Cream, Matcha Ice Cream, and Churro Ice Cream.

Why You’re Going to Love This Recipe

  • Cornbread Ice Cream is such a fun and unique flavor! The base of this ice cream is flavored with butter extract, making it extravagantly rich, while the chewy bits of cornbread throughout give it the most amazing texture.
  • You won’t find this epic ice cream flavor in the grocery store freezer, so consider this a special, gourmet treat!
  • You’ll love how easy this recipe is too, with just 5 ingredients. It’s also made without an ice cream maker, so anyone can make cornbread ice cream whenever the mood strikes for a creamy frozen Southern treat.

Need more easy no-churn ice cream recipes? Try my decadent Death by Chocolate Ice Cream recipe, or peanut butter and banana Fat Elvis Ice Cream next!

The 5 ingredients needed to make no churn cornbread ice cream with sweetened condensed milk and butter extract.

Ingredients in Homemade Cornbread Ice Cream

  • Sweetened Condensed Milk – Using this thickened, sweetened milk is a shortcut that replaces the traditional custard used in churned ice cream recipes. You’ll need just 1 standard-sized can.
  • Heavy Cream – To add air to ice cream without using an ice cream maker we are whipping heavy cream and folding it in gently.
  • Butter Extract – I tested this recipe with vanilla extract and it was good. Then I tested it again with butter extract, and it was amazing! The butter extract really brings out the flavor of the cornbread, but if you can’t find it, vanilla extract is also a good option.
  • Salt – A little bit of salt helps to balance the sweetness of the ice cream base.
  • Cornbread – You need about 2 cups of crumbled, baked cornbread. I love this cornbread recipe, or you can use your favorite one. Be sure to avoid extra savory versions of cornbread, like those that have jalapenos or whole kernels of corn. For this recipe, you want a sweet cornbread.

For the complete list of ingredients quantities and instructions for how to make cornbread ice cream, please see the recipe below.

a long white rectangular container of ice cream topped with cornbread crumbles.

Tips for Making This Ice Cream Recipe

  • Use quality ingredients – When making homemade ice cream, you’ll want to make sure you are using high-quality ingredients for the best outcome. Make sure to use fresh cornbread! If you don’t want to make it from scratch, check out the bakery department at your grocery store.
  • Chill out – If at all possible, start with chilled ingredients, bowls, and utensils. The recipe should work fine if you skip this step, but I still suggest it, because the cream will whip up faster if it’s cold.
  • Don’t skimp on the fat – High-fat milk and cream are essential when making homemade cornbread ice cream. Don’t try to use low-fat cream or half-and-half here – Heavy whipping cream is a must!
  • Don’t go crazy with the add-ins – If you’re adding in additional ingredients, pick one or two and make sure they are chopped into pieces no larger than a blueberry or pea.
  • Don’t skimp on the sugar – Sugar not only adds sweetness to homemade ice creams, it also helps with the texture. This recipe has not been tested with alternative sweeteners other than classic sweetened condensed milk.

How to Store Homemade Ice Cream

Store this homemade Cornbread ice cream in the freezer in an airtight container with a piece of parchment paper or wax paper pressed on top for up to one month.

homemade cornbread ice cream in a glass dish with a spoon.

Can I Make Cornbread Ice Cream in an Ice Cream Maker?

Yes, you can! Start with my basic vanilla bean ice cream recipe. Flavor it with butter extract instead of vanilla beans, and add chunks of cornbread to the machine during the last 2 minutes of churning.

Cornbread Ice Cream Add-Ins

This ice cream will be delicious with some fruit added in, just like if you were eating a blueberry cornbread muffin or a strawberry cornbread trifle! I suggest swirling in some cooked fruit, like in the form of my blueberry compote or strawberry compote.

Can I Add Honey To Cornbread Ice Cream?

Adding honey directly to this recipe could alter the texture of the ice cream, and it’s already really sweet. I suggest drizzling it with pure honey after you’ve scooped it.

More Homemade Ice Cream Recipes

If you are like me and want to eat all of your desserts in ice cream form, be sure to check out more of our ice cream recipes inspired by baked goods!

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Did you make this Homemade Cornbread Ice Cream Recipe? Leave a Comment Below letting us know what you thought and if you added any additional add-ins.

A glass dish of cornbread ice cream with a spoon in it.

Easy Cornbread Ice Cream Recipe

Yield: 12 Servings
Prep Time: 15 minutes
Additional Time: 6 hours
Total Time: 6 hours 15 minutes

Buttery and rich, with chunks of fresh cornbread, this easy no-churn recipe for Cornbread Ice Cream is going to blow you away!


  • 14 oz sweetened condensed milk
  • 1 tsp butter extract (or vanilla extract)
  • ¼ teaspoon salt
  • 2 cups heavy whipping cream
  • 2 cups cornbread crumbs


    1. Line a 9x5 loaf pan with parchment paper. Place in the freezer.
    2. Combine sweetened condensed milk, butter extract, and salt in a large mixing bowl; set aside.sweetened condensed milk in a bowl
    3. In a separate large mixing bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form, similar to making whipped cream.whipped cream in a bowl
    4. Gently fold the whipped cream into the sweetened condensed milk mixture.sweetened condensed milk and whipped cream in a bowl
    5. Next, gently fold in half of the cornbread crumbs.
    6. Pour half of the cornbread ice cream mixture into the prepared pan, layer with a half cup of cornbread crumbs, the remaining ice cream mixture, and finally the remaining half cup of cornbread crumbs.cornbread ice cream in an ice cream container
    7. Cover the pan with plastic wrap and freeze at least 6 hours or overnight.


  • You can use vanilla extract instead of the butter extract, but we recommend using the butter extract for optimal flavor.
  • You can make cornbread from scratch using your favorite recipe, or buy it premade at your bakery or grocery store.
  • Be sure that your whipping cream is cold before you whip it. It's also helpful if the bowl is chilled too.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 381Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 76mgSodium: 363mgCarbohydrates: 42gFiber: 0gSugar: 25gProtein: 7g

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  1. My family LOVED this ice cream recipe. We had some leftover, dried corn bread that I didn’t want to waste, and this recipe was perfect. Thank you!

  2. I love cornbread, so I decided to get this recipe a try. It was delicious! This might be my new favorite way to enjoy cornbread.

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