Corn Honey Lavender Icecream

Corn Honey Lavender Ice Cream

We are excited  to have Sherry Collins of Southern Fried Nutrition featured this week on Produce Bites! She is a Registered Dietitian (RD) and Nutritionist based in Atlanta, Georgia.

As a classic southern lady, Sherry has a deep passion and love for preparing southern staples which are delicious and nutritious. Sherry’s goal to encourage her readers to increase their overall health and wellness aligns perfectly with the goals of Produce Bites: to encourage readers to enjoy more fruits and veggies! We have enjoyed working with Sherry and hope you will try out her recipe featuring Georgia Grown Sweet Corn. If you are interested in more of her recipes, check out her blog! 

**Sherry has received compensation for her time and efforts in creating this post. All thoughts and opinions are Sherry’s.

As a Georgia grown girl, I was so excited when the Georgia Fruit and Vegetable Growers Association approached me about writing a blog post and creating a recipe on their new consumer outreach blog, Produce Bites.  While I don’t do many sponsored posts, I just couldn’t say no to something so close to my heart!  I love fresh, seasonal vegetables and Georgia in the summer is just overflowing with fresh, ripe, nutritious options.  Now is the time to stock up on fresh Georgia grown fruits and veggies, y’all, so look for the “Georgia Grown” logo and fill up your cart!

CuttingCornAs for me, the very first thing I thought of was corn!  Who doesn’t love sweet fresh corn?  In the summer, it’s at its most perfect and you can enjoy it grilled, roasted, or as part of a low country boil.  It can be incorporated into salads, enchiladas, and soups.  It can also be used to make an amazing and unusual ice cream!  You know that I have a sweet tooth and I just couldn’t help but share this treat with you.  Remember, all things in moderation, honey!  Speaking of honey, in addition to Georgia grown corn, I used our local Home Town honey, of which I am a big fan.

This ice cream is fantastic the very first day, soft serve style, or used to top a warm blackberry cobbler or as part of a rootbeer float.  Since it doesn’t contain egg yolks it is pretty no-fail, but that missing fat also means that it might be a little more like ice milk the longer it is frozen.  Eaten in moderation, ice cream can be enjoyed in almost anyone’s healthy eating.  Plus, with this recipe, you also get in your veggies (though it still counts in the dessert category for those keeping score).  How’s that for you?!

Let me know what you think about this ice cream if you make it yourself.  Keep up with Produce Bites and the Georgia Fruit and Vegetable Growers Association on the Produce Bites Facebook page and be sure to visit the Produce Bites website for more recipes featuring delicious Georgia grown produce.

Corn Honey and Lavender Ice Cream

  • 3 ears of corn, kernels removed and cobs retained
  • 3 cups half and half (or 1 ½ cups each whole milk and heavy cream)
  • 2 Tbs dried lavender
  • ½ cup honey


  1. Place corn kernels and half and half in blender and pulse just to break up the kernels.
  2. Pour mixture into a wide, deep pan along with corn cobs and dried lavender.  Bring to a boil and then turn off, cover, and allow to infuse for 25 minutes.


  1. Remove the corn cobs and pour the rest of the mixture back into your blender.  Blend well, then strain through a fine sieve.  You will have 3 ½ cups of liquid.
  2. Refrigerate the mixture for several hours or overnight.
  3. Churn in your ice cream maker and eat right away soft-serve style or freeze harder for scooping.

For more delicious and nutritious recipes, visit Sherry’s blog here!


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