Vegan Corn Almond Ice Cream {refined sugar-free}

Instructions

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.