1 1/2 cups (225g) fresh or thawed frozen raspberries
2 tablespoons Natvia, extra
2 cups (80g) gluten and sugar-free corn flakes*
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.
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.