Place a large mixing bowl in the freezer to let chill for at 10 minutes.

In the meantime, make the candied walnuts. In a small bowl, mix together all of the candied walnut ingredients. Make sure all of the walnuts are coated. Spread the walnuts into an even layer on a parchment paper lined baking sheet. Bake for 5 minutes at 350 degrees F. Remove from oven and set aside to cool. Once cool enough, break up the candied walnuts into little pieces and set aside until ready for use.

Now, make the ice cream. Scoop out the cream from the chilled cans of coconut cream, discarding the clear liquid and place in the chilled bowl.

Using an electric mixer, beat the coconut cream until creamy and smooth. Then, add the maple syrup, vanilla, optional cinnamon and sea salt. Beat until fully incorporated. Stir in the crushed candied walnuts.

Lightly oil an 8x4 loaf pan and line with parchment paper. Pour ice cream into prepared pan and cover loosely with plastic wrap, making sure the entire surface of the ice cream is covered. Then, wrap the pan in foil.

Freeze for at least 4 hours, or overnight. 

Set out for at least 20 minutes prior to scooping, and use a scoop warmed under hot water for a proper scoop. Enjoy!

Store leftovers in freezer for up to one week.