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!
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.
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.
Place in an airtight container and freeze for at least 1 hour.
When ready, scoop and serve. Optional: Coat in more corn flakes and serve on a cone!