• 1/2 cup grape nut clusters 
  • 1-1/2 cups ground grape nuts (grind clusters in coffee grinder or in food processor)
  • ¼ cup ground grape nut (use coffee grinder or mill to grind nuts) 
  • 2 (14oz) cans all-natural canned coconut milk (chilled overnight in the fridge (I prefer 365 Organic from Whole Foods)
  • ¾ cup unsweeten almond milk
  • ¼ cup maple syrup
  • ¼ cup agave
  • 1 tablespoon pure vanilla extract
  • Pinch of sea salt


  • You will also need: parchment paper, plastic wrap, and aluminum foil
  • THE NIGHT BEFORE PREPARATION: Pour the almond milk in a small bowl and place in the microwave for 20 seconds. Add ½ cup of grape nut clusters to the nuked milk and stir. Cover this mixture and place it in the refrigerator to steep overnight, or at least 12 hours


  1. Place a mixing bowl in the freezer to chill 30 minutes while getting your ingredients together “mise en place”
  2. Place the freezer-safe container where you will store the ice cream in the freezer to keep cold until you are ready to transfer ice cream to the container 
  3. Remove the mixing bowl from freezer and milk/grape nut mixture from the refrigerator
  4. Use a fine-mesh strainer to remove the grape nuts clusters from the almond milk. Place milk in mixing bowl and discard grape nuts
  5. Add the maple syrup, agave, vanilla, and salt to the milk and whisk together; set aside
  6. Without tipping the cans, scoop out the coconut cream from the cans of coconut milk, reserving the clear liquid for other uses. Place in mixing bowl and whip with a mixer or immersion blender on medium-high speed for about 2 minutes. Using a rubber spatula, fold the whipped cream with the milk mixture until well blended  
  7. Then fold ground grape nuts into blended ice cream until fully incorporated
  8. Remove the ice cream container from freezer and line the bottom with parchment paper
  9. Transfer the ice cream to the lined freezer-safe container, smooth the top, and cover with plastic wrap and then with aluminum foil to help freeze. Best if freeze overnight or at least for 6 hours
  10. Store the ice cream in the freezer in a sealed container for up to 1 week