Raspberry Ripple Sweetcorn Ice Cream

Cooldown colourfully with this raspberry Ripple Sweetcorn Ice-Cream. Combining sweet popcorn, raspberries and topped with tasty roasted cornflakes, this ice-cream is a must try this summer!

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Serves: 8

Prep + Cook: 1 hour + standing and freezing

Ingredients

500 g Trimmed corn cobs

560 g Coconut crean (2 1/4 cups)

500 g unsweetened almond milk (2 Cups)

1 vanilla bean, split lengthways, seeds scraped

2 teaspoon vanilla extract

1 teaspoon xanthan gum

fresh or thawed frozen raspberries

225 g 1 1/2 cups fresh or thawed frozen raspberries

2 tablespoon Natvia

For Cornflake Crunch

80 g gluten and sugar-free corn flakes (2 cups )

2 tablespoon Natvia

1 tablespoon extra virgin olive oil

0.5 teaspoon vanilla extract

Method

Using a sharp knife, cut kernels from cobs; reserve cobs. Place corn kernels, cobs, coconut cream, almond milk, Natvia, vanilla bean and seeds in a large saucepan over medium-high heat; bring to the boil. Reduce heat; simmer for 5 minutes or until corn is tender. Stand for 1 hour.
Remove and discard corn cobs and vanilla bean. Blend or process corn mixture until smooth. Strain corn mixture; discard solids. Stir in vanilla extract until combined. Sprinkle xanthan gum over mixture and whisk until well combined. Refrigerate until cold.
Transfer corn mixture to an ice-cream machine. Churn mixture following the manufactures instructions.
Meanwhile, blend or process raspberries with extra Natvia until smooth. Swirl raspberry mixture through almost frozen ice-cream to create a ripple effect pour into a 1-litre (4-cup) freezer-proof container. Freeze overnight or until firm
Cornflake Crunch: Preheat oven to 150C. Line an oven tray with baking paper. Place cornflakes, Natvia, oil and vanilla in a medium bowl; stir to combine. Spread cornflakes mixture over tray. Bake for 25 minutes or until golden brown. Cool. Break into small pieces.
Serve ice-cream topped with cornflake crunch.