Grind the green corn cobs in a blender with a little water until you obtain a homogeneous mixture.

In a pan, place the crushed corn and add butter, milk and sugar.

Cook over medium heat until the mixture thickens and takes on a porridge-like texture.

Add condensed milk and cream, mix well and cook until you get a creamy consistency.

If desired, add vanilla essence to enhance the flavor.

Beat the cream until it reaches a whipped cream consistency.

Gently incorporate the whipped cream into the corn mixture, ensuring a creamy dough.

Transfer the mixture to a container and place in the freezer until it hardens and forms ice cream.