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Almond Cow Cereal Milk Ice Cream, homemade ice cream with a cereal twist

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


  • 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


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!