Combine 1 cup corn flakes with almond milk in a bowl and set aside 30 minutes to infuse.
Strain through a fine mesh sieve, collecting cereal milk in a large bowl and discarding corn flakes. Stir in yogurt and vanilla, then honey, a tablespoon at a time. Stir in remaining 1 cup corn flakes and divide mixture between popsicle molds. Place in popsicle sticks and freeze for at least 24 hours before unmolding and serving.