Step 1

Freeze metal mixing beaters and glass bowl for 30 minutes to chill.

Step 2

Open chilled coconut milk cans and scoop out the solids into glass mixing bowl. (Reserve the coconut water for smoothies).

Step 3

Using a hand mixer beat the coconut cream until fluffy and smooth. Then add maple syrup, vanilla extract, almond milk, sea salt and rum. Beat to combine.

Step 4

Transfer nice cream to a parchment-lined freezer-safe container and cover with top with tea towel. Freeze for one hour. Then, remove from freezer and fluff with a fork. Pour in chopped walnuts and fold into ice cream. Place back in fridge for one more hour.

Step 5

Serve after 2 hours total freeze time, as gelato style soft serve. Or, freeze for longer for a firmer ice cream. (If so, set out at least 20 minutes before serving for easier scooping). Optional to sprinkle with chocolate chips.