Raspberry ripple sweet corn ice cream

Raspberry ripple sweet corn ice cream

This Raspberry ripple sweet corn ice cream is the perfect dairy free (if you are using almond milk) option . It provides a natural creaminess.

TOTAL TIME 1 hour 30 minutes ( + standing & freezing) | MAKES 1 litre

INGREDIENTS

• 500 g fresh corn kernels
• 2 ¼ cups coconut cream
• 2 cups almond milk or milk
• ¼ cup caster sugar
• 2 tsp vanilla essence
• ½ cup honey
• 1 ½ cups fresh or frozen raspberries

CORNFLAKE CRUNCH 

• 2 tbsp caster sugar
• 1 tbsp honey
• 1 tbsp olive oil
• ½ tsp vanilla essence
• 2 cups cornflakes

METHOD

COMBINE corn kernels, coconut cream, almond milk and sugar together in a pot over a medium heat. Bring to the boil. Reduce the heat to a simmer for 5 minutes or until corn is tender. Stand for 1 hour.

BLEND the mixture until smooth. Strain corn mixture and discard any solids. Stir in vanilla essence and 1/3 cup of honey until combined.

TRANSFER the corn mixture into an ice-cream machine. Churn mixture following manufacturer’s instructions.

MEANWHILE, blend or process raspberries with remaining honey until smooth. Swirl raspberry mixture through the almost frozen ice-cream to create a ripple effect. Pour into a 1 litre freeze-proof container. Freeze overnight or until ice-cream is firm.

CORNFLAKE CRUNCH 

PREHEAT the oven to 150ºC. Line an oven tray with baking paper. Place sugar, honey, olive oil and vanilla essence together in a pot over a low heat, stirring until the sugar dissolves. Place cornflakes in a bowl and pour over syrup mixture, stir to combine. Spread cornflake mixture on the tray. Bake for 25 minutes or until slightly more golden. Leave to cool. Break into small pieces.

SERVE the ice-cream topped with cornflake crunch.

FOOD TEAM TIP: This ice-cream is more ice than usual, because it is made with corn. Take the ice-cream out of the freezer 15-30 minutes before serving to soften slightly.

Print Recipe

Raspberry ripple sweet corn ice cream

Serves: Makes 1 litre

Total Time: 1 hour 30 minutes ( + standing & freezing)

Ingredients

• 500 g fresh corn kernels
• 2 ¼ cups coconut cream
• 2 cups almond milk
• ¼ cup caster sugar
• 2 tsp vanilla essence
• ½ cup honey
• 1 ½ cups fresh or frozen raspberries
• CORNFLAKE CRUNCH 
• 2 tbsp caster sugar
• 1 tbsp honey
• 1 tbsp olive oil
• ½ tsp vanilla essence
• 2 cups cornflakes 

Instructions

1

COMBINE corn kernels, coconut cream, almond milk and sugar together in a pot over a medium heat. Bring to the boil. Reduce the heat to a simmer for 5 minutes or until corn is tender. Stand for 1 hour. 

2

BLEND the mixture until smooth. Strain corn mixture and discard any solids. Stir in vanilla essence and ⅓ cup of honey until combined.

3

TRANSFER the corn mixture into an ice-cream machine. Churn mixture following manufacturer's instructions.

4

MEANWHILE, blend or process raspberries with remaining honey until smooth. Swirl raspberry mixture through the almost frozen ice-cream to create a ripple effect. Pour into a 1 litre freeze-proof container. Freeze overnight or until ice-cream is firm.

For the cornflake crunch  

5

PREHEAT the oven to 150ºC. Line an oven tray with baking paper. Place sugar, honey, olive oil and vanilla essence together in a pot over a low heat, stirring until the sugar dissolves. Place cornflakes in a bowl and pour over syrup mixture, stir to combine. Spread cornflake mixture on the tray. Bake for 25 minutes or until slightly more golden. Leave to cool. Break into small pieces.

6

SERVE the ice-cream topped with cornflake crunch.

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Feature image: Aremedia