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
Metric | Imperial Measurement Conversions


  • 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 teaspoons vanilla extract
  • 1 teaspoon xanthan gum
  • fresh or thawed frozen raspberries
  • 225 g 1 1/2 cups fresh or thawed frozen raspberries
  • 2 tablespoons Natvia
  • For Cornflake Crunch
  • 80 g gluten and sugar-free corn flakes (2 cups )
  • 2 tablespoons Natvia
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon vanilla extract


*Most brands of cornflakes contain added sugar. Look for a brand that has been naturally sweeteners. We used Nature’s Path Organic Fruit juice Corn Flakes, available from selected health food stores.


  1. 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.
  2. 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.
  3. Transfer corn mixture to an ice-cream machine. Churn mixture following the manufactures instructions.
  4. 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
  5. 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.
  6. Serve ice-cream topped with cornflake crunch.
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    22g 8.7g 19.2g 1300 310 100g
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