Vegan Coconut Sweet Corn & Blackberry Swirl Ice Cream Recipe

- Cut the kernels off of two ears of sweet corn, reserving cobs.

- Add coconut milk and sweetened condensed coconut milk to a large pot. 

- To the milk mixture, add the corn and cobs, bringing to a boil and then reducing to a simmer for 20 minutes.

- Remove from the heat, discarding the corn cobs. 

- Add vanilla extract and cool this mixture slightly before adding to a food processor.  CAUTION: hot food expands in a food processor or blender and could cause the top to come off releasing the hot liquids. Take the few minutes to allow the mixture to cool before proceeding.

- Puree until smooth. There will still be small bits of corn and you can either choose to strain or leave them in.

- Add this mixture to a pre-frozen bowl of an ice cream maker and process to a soft serve stage.

- Alternately, you can do this without an ice cream maker. Use a blender to really whip up the mixture then add to a freezer safe pan. Allow to come to a soft serve stage before proceeding.

- Add blackberries and sugar to a saucepan over medium heat. Allow it to become bubbly and thick. 

- Remove from the heat and allow to cool slightly. You can choose to strain this mixture or leave the fruit pieces.  Be careful. This mixture is HOT!

- Layer about 1/2 of the soft serve corn mixture, topping it with a layer of the blackberry sauce. Repeat with the remaining corn mixture and blackberry sauce. You can use a knife to swirl it around.

- It's ready to eat, but if you prefer it to be scoopable, just pop it in the freezer for an hour or two.