Raspberry ripple sweetcorn ice-cream | Women's Weekly Food
Enjoy a healthy, non-dairy Raspberry Ripple Sweetcorn Ice-cream with natural creaminess and sweetness. Perfect for a lighter treat!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 trimmed corn cobs (500g)
- 2 1/4 cup (560ml) coconut cream
- 2 cups (500ml) unsweetened almond milk
- 1/4 cup (55g) caster (superfine) sugar
- 2 teaspoons vanilla extract
- 1/2 cup (125ml) agave syrup
- 1 1/2 cup (225g) fresh or thawed frozen raspberries
- Cornflake crunch
- 2 tablespoons caster (superfine) sugar
- 1 tablespoon agave syrup
- 1 tablespoon olive oil
- 1/2 teaspoon vanilla extract
- 2 cups (80g) cornflakes
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