This recipe is part of our monthly collaboration with our friend 
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Description
This Corn Almond Ice Cream is the perfect treat to keep you cool this summer. Refined sugar free and made with simple and wholesome ingredients!
Ingredients
- 1 14-ounce can full fat coconut milk, chilled overnight
- 1 1/2 cups unsweetened almond milk
- 1 1/4 cup organic corn flakes
- ½ cup organic coconut sugar
- 1 tablespoon tapioca starch (optional but recommended)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
Serve with:
Instructions
- 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).
- 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.
- 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.
- 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!
- Add in the remaining ingredients, then blend on high 1-2 minutes to fully dissolve the sugar and until creamy.
- Add the mixture into the chilled ice cream maker and churn according to manufacturer’s instructions.
- 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.
Notes
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.
- Category: Ice Cream, Dessert
MagPies Soft Serve is one of my FAVORITE dessert places ever! I go there all the time to try their flavors, but corn almond is my favorite! It’s amazing when swirled with the black sesame flavor. Anyhow, this take looks perfectly scoopable and delicious! I bet that if you crush corn flakes and sprinkle them on top, it would be delicious as well!
What great idea! We definitely will serve it like that 🙂
O I love the corn flakes! What a fun combo!
Thank you!
This is such a unique flavor combination. I love the taste of corn so I’m sure I’d love this.
I hope you can try it out, Linda! 🙂
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Interesting use of corn flakes – I would have never thought about using those in ice cream! Looks really good!
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Thanks Sarah!
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Omg yes – that has got to be the most creative way to use corn flakes that I have ever seen.
Looks delicious.
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Thanks so much!
What a great treat! I don’t think I’ve tried a flavor like this before. Amazing idea!
I hope you can try these out! 🙂
[…] Finally, I can’t forget to mention that this recipe is a collaboration with my friends Jasmine and Chris of Sweet Simple Vegan! We both created some delicious corn-inspired recipes for you, so after you finish making these empanadas, be sure to head on over to their blog and check our their Corn Almond Ice Cream. […]
Ha! We are driving home from Magpies eating the corn almond and I searched for a recipe … 🙂 it is the BEST! Can’t wait to make this at home ????
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