1 cup pure maple syrup
1 1/2 cups unsweetened almond milk
1 1/2 cups full-fat coconut milk
1/2 cup chopped walnuts
3 tablespoons cornstarch
2 tablespoons coconut oil
1 tablespoon vanilla extract

1. In a small bowl, whisk together the cornflour and 2 tablespoons of almond milk until smooth. Set aside.
2. In a saucepan over medium heat, whisk together the maple syrup, remaining almond milk, and coconut milk until fully combined.
3. Bring the mixture to a gentle boil, stirring occasionally.
4. Reduce the heat to low and whisk in the cornstarch mixture. Continue to whisk until the mixture has thickened, about 5-7 minutes.
5. Remove the saucepan from heat and whisk in the coconut oil, vanilla extract, and salt until smooth.
6. Allow the mixture to cool completely at room temperature, then chill it in the refrigerator for at least 2 hours or overnight.
7. Once the mixture is chilled, add it to an ice cream maker and churn according to the manufacturer’s instructions or mix in food processer.
8. Mix in the chopped walnuts.
9. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.