This is not the most traditional flavor, but it’s super tasty! That cereal flavor in desserts is rotating around various ice cream/dessert shops throughout the U.S. and internationally as well. Why not make your own? Skip the line, skip the weird ingredients you've never heard of, and make your own creamy and decadent almond corn flake ice cream!

Almond Corn Flake Ice Cream [Vegan, Gluten-Free]

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4 (1 scoop) servings


For the Ice Cream:

  • 1 14-ounce can full-fat coconut milk, chilled overnight
  • 1 1/2 cups unsweetened almond milk
  • 1 1/4 cup corn flakes (make sure gluten-free if desired)
  • 1/2 cup coconut sugar
  • 1 tablespoon tapioca starch (optional but recommended)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract

Serve With:

  • Vegan and gluten-free sugar cones


  1. Place your ice cream churning bowl in the freezer to chill 8 hours-1 day ahead. (see notes if you don’t have an ice cream maker).
  2. Preheat the oven to 300°F. Spread the cornflakes out on a lined baking sheet, and bake for 15 minutes, then allow it to cool completely.
  3. Combine the corn flakes and almond milk in a large cup or bowl and stir, then allow it to soak for 20 minutes. Strain the mixture, being sure to push the cornflakes against the sieve with the back of a spoon to get out all of the liquid.
  4. Add the infused almond milk to a high speed blender. Then open up your chilled coconut milk can, but only scoop out the top white liquid from it (take a look at our video if needed). You can save the leftover water for smoothies!
  5. Add in the remaining ingredients, then blend on high 1-2 minutes to fully dissolve the sugar and until creamy.
  6. Add the mixture into the chilled ice cream maker and churn according to manufacturer’s instructions.
  7. Once churned, transfer the ice cream to a large freezer-safe container and use a spoon to smooth the top. Cover securely and freeze for 4-6 hours, or until firm. Set out for 5-10 minutes before serving.


Making Ice Cream Without A Machine (we have not tested the method, but we have read that it has been used for other recipes with success): Chill a bread pan in the freezer for 8 hours-1 day ahead. Prepare your ice cream mixture, then chill it over an ice bath. Pour it into the chilled bread pan, cover it tight with plastic wrap then cover the plastic wrap with foil. Both of these layers help with the freezing process. Remove the ice cream after forty-five minutes, and stir vigorously with a spatula, whisk, or even an electric mixer if available. Return to freezer. Continue to check the ice cream every 30 minutes, stirring vigorously each time, until the ice cream is frozen. It will likely take 2-3 hours to be ready.


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