Black Raspberry Ice Cream with Maple Cornflake Crunch

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This black raspberry ice cream with maple cornflake crunch started the way a lot of my favorite recipes do: with leftovers. I had extra maple cornflake crunch from my Maple Cornflake Crunch Marshmallow Cookies and a jar of homemade black raspberry syrup in the fridge, so I folded them into my classic French vanilla custard. The result is creamy, tart, buttery and crunchy all in one scoop, and it tastes like a Michigan summer drifting into fall.

If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @twigandberrykitchen on Instagram and hashtag it #twigandberrykitchen

If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @Twigandberrykitchen on Instagram and hashtag it #TwigandBerryKitchen

Ingredients You’ll Need

(Full ingredient list with exact measurements is in the recipe card below.)

For the Recipe

  • Black raspberries (fresh or frozen)
  • Water
  • Granulated sugar
  • Whole milk
  • Heavy cream
  • Vanilla beans or vanilla extract
  • Salt
  • Large egg yolks
  • Butter
  • Maple syrup
  • Brown sugar
  • Cornflakes
  • Toasted sesame seeds
  • Flaky salt

Equipment You’ll Need

How to Make Black Raspberry Ice Cream with Maple Cornflake Crunch

  1. Freeze the ice cream maker bowl overnight.
  2. Make the black raspberry syrup and let it cool completely.
  3. Make the maple cornflake crunch and let it cool.
  4. Warm the milk, cream, vanilla and salt.
  5. Whisk the egg yolks and sugar, then temper with the hot milk.
  6. Cook the custard until thickened, strain and chill.
  7. Stir in the black raspberry syrup and churn.
  8. Layer the ice cream and crunch in containers and freeze.

Why You’ll Love This Recipe

  • Every texture in one bite: creamy custard, jammy swirl and a crisp, buttery crunch
  • Makes a big batch: the doubled base means plenty to share (or not)
  • Perfect for leftovers: a delicious way to use up extra syrup or crunch
  • Make ahead friendly: the syrup and crunch can be made days before
Screenshot

Tips for making this recipe

  • Make the syrup ahead. It needs to be fully cool before it hits the custard, so I make it a day or two early.
  • Don’t churn the crunch. Layering it in as you fill the container keeps it crisp instead of soggy.
  • Mind your machine’s size. A doubled base is a lot of liquid. Unless you have a 2 quart model, churn it in two batches so it doesn’t overflow.
  • Chill the custard well. A cold base churns faster and creamier. Overnight is best.

How to store

  • Store in an airtight, freezer safe container with parchment pressed onto the surface for up to 2 weeks. Leftover crunch keeps in an airtight container at room temperature for up to 1 week. Extra syrup keeps in the fridge for about 2 weeks.

FAQ’s

Can I use frozen black raspberries?
Yes! Frozen works perfectly for the syrup. No need to thaw first.

Can I use blackberries instead?
You can, but the flavor will be a little less floral and sweet. Black raspberries have a very distinct taste.

Why isn’t the crunch churned in?
Churning breaks it down and the custard softens it. Layering keeps the clusters big and crunchy.

Can I make a single batch?
Absolutely. Halve the custard ingredients and use about 1/2 cup of syrup.

Do I need an ice cream maker?
For this custard base, yes. The churning is what gives it that smooth, scoopable texture.

Black Raspberry Ice Cream with Maple Cornflake Crunch

Creamy French vanilla custard swirled with homemade black raspberry syrup and layered with buttery maple cornflake crunch. A big batch homemade ice cream with every texture in one scoop.
Prep Time 30 minutes
Cook Time 30 minutes
Churn and Chill time 4 hours
Total Time 5 hours
6 Servings
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Ingredients
  

Black Raspberry Syrup

  • 3 cups black raspberries
  • 1/2 cup water
  • 1 cup granulated sugar

Maple Cornflake Crunch

  • 6 tbsp butter
  • 3 1/2 tbsp maple syrup
  • 1/4 cup brown sugar
  • 3 1/2 cups cornflakes
  • 2 tbsp toasted sesame seeds
  • Pinch of flaky salt

Custard Ice Cream

  • 3 cups whole milk
  • 3 cups heavy cream
  • 2 vanilla beans or 2 tsp vanilla extract
  • 1/4 tsp salt
  • 8 large egg yolks
  • 1 1/3 cups granulated sugar

Instructions
 

  • Freeze the bowl: Place your ice cream maker bowl in the freezer the night before.
  • Make the syrup: Mash the berries and add to a saucepan with the water and sugar. Simmer 5 to 6 minutes, then strain through a fine mesh sieve. Cool completely. Measure 1 cup for the ice cream.
  • Make the crunch: Melt the butter, maple syrup and brown sugar in a pot over medium heat. Pour over the cornflakes and sesame seeds, sprinkle with flaky salt and toss until evenly coated. Spread out to cool.
  • Warm the milk: Add the milk, cream and salt to a saucepan. Split the vanilla beans, scrape the seeds and add seeds and pods. Bring to a simmer over medium heat, about 10 minutes.
  • Whisk the yolks: Beat the yolks and sugar for a few minutes until pale and airy.
  • Temper: Slowly ladle the hot milk into the yolks while whisking constantly. Once about half is added, pour everything back into the pot.
  • Cook the custard: Stir over medium low heat until it coats the back of a spoon (170 to 175°F). Strain, remove the pods and chill at least 4 hours or overnight.
  • Churn: Stir 1 cup black raspberry syrup into the cold custard and churn according to your machine, about 20 to 25 minutes (in two batches if needed).
  • Layer and freeze: Spoon a layer of ice cream into your container, sprinkle with crunch and repeat, ending with crunch on top. Freeze at least 6 hours.

Notes

  • The maple cornflake crunch is the same one from my Maple Cornflake Crunch Marshmallow Cookies, so make a little extra next time you bake them.
  • If your machine is 1.5 quarts, churn half the base at a time and refreeze the bowl (or use a second bowl) between batches.
  • Swap 2 tsp vanilla extract for the vanilla beans and stir it in after the custard is cooked.

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