Raspberry ripple sweetcorn ice-cream

This healthy non-dairy ice-cream is made with corn, which provides a natural creaminess and sweetness. Expect the ice-cream to be slightly more icy as a result!
Raspberry ripple sweetcorn ice-cream
1 litre
1H 35M


Cornflake crunch


1.Using a sharp knife, cut kernels from cobs; reserve cobs. Place corn kernels, cobs, coconut cream, almond milk and sugar 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.Discard corn cobs. Blend or process corn mixture until smooth. Strain corn mixture; discard solids. Stir in extract and ⅓ cup of the agave syrup until combined.
3.Transfer corn mixture to an ice-cream machine. Churn mixture following manufacturer’s instructions.
4.Meanwhile, blend or process raspberries with remaining agave syrup 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.To make cornflake crunch, preheat oven to 150°C. Line an oven tray with baking paper. Place sugar, agave syrup, oil and extract in a small saucepan over low heat, stirring, until sugar dissolves. Place cornflakes in a medium bowl. Add syrup mixture; stir to combine. Spread cornflake mixture on tray. Bake for 25 minutes or until slightly more golden. Leave to cool. Break into small pieces.
6.Serve ice-cream topped with cornflake crunch.

Take the ice-cream out of the freezer 15 to 30 minutes before serving to soften it slightly. You could freeze the ice-cream mixture into blocks and roll in cornflake crunch before serving.


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