Whisk Almond Milk, French Vanilla Creamer and Agave together in a medium sized sauce pan.
Simmer for about 5 minutes over medium heat, and then stir in vanilla extract.
Remove from heat and remove about ¼ cup from the pan and whisk it together with the cornstarch together in a small bowl.
When fully combined, whisk the mixture back into the pan, cover and let it infuse for about 20 minutes.
Set your sauce pan in an ice bath and allow it to cool completely.
Once cool, carefully pour your mixture into a shallow baking dish that will fit in your freezer.
About every 45-60 minutes, check the mixture to see if it's freezing.If it is, use a spoon or spatula to scrape it off the sides and bottom of the dish. This will take a few hours, depending on your freezer.
Recipe by I am the Maven at http://iamthemaven.com/experimenting-almond-milk-recipes-aka-almond-milk-ice-cream/