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Ingredients
2 cans full fat coconut milk
2 cups corn flakes, plus more for folding in (be sure to buy GF based on your dietary preferences)
¼ cup cereal milk
½ cup agave
2 tsp vanilla
Cereal Milk Ice Cream
Prep: 10 minutes, Freeze: overnight
Made with Almond Cow cereal milk, and a few other ingredients, this ice cream tastes just like the milk at the bottom of a bowl of cornflakes!
Servings: 4
Ingredients
2 cans full fat coconut milk
2 cups corn flakes, plus more for folding in (be sure to buy GF based on your dietary preferences)
¼ cup cereal milk
½ cup agave
2 tsp vanilla
Directions
Step 1
To a blender, add coconut milk, corn flakes, cereal milk, agave, and vanilla and blend until smooth and creamy. Transfer mixture into 2 ice cube trays and store in freezer overnight.
Step 2
When ready, blend ice cubes in a high-speed blender scraping down the sides of the blender as needed. (If you do not have a high-powered blender we recommend letting the ice cream cubes sit out until they start to soften - this will help them blend better into ice cream.) Transfer the creamy mixture into a loaf tin or something easy to scoop out of. Add more corn flakes to the ice cream and fold.
Step 3
Place in an airtight container and freeze for at least 1 hour.
Step 4
When ready, scoop and serve. Optional: Coat in more corn flakes and serve on a cone!