• Firstly, add heavy cream to a bowl and with a hand held mixer and mix until smooth similar as whipped cream.
• After it’s nice and firm but creamy add vanilla, then add coconut condensed milk, nutmeg, cinnamon powder rum extract and almond extract.
• Fold in all the ingredients gently then freeze for 6-8 hours same day but best results 24 hours.

For Grape Nut Ice Cream Popsicles:

• Pour the mixture into popsicle molds, filling each one about ¾ full.
• Insert popsicle sticks.
• Place molds in the freezer and freeze for 6–8 hours, or until fully frozen.
• To serve, run the molds under warm water for a few seconds to help release the popsicles.

Grape Nut Substitute Ideas

• If you can’t find Grape Nuts cereal or prefer a twist, here are a few crunchy substitutes that still give that classic texture:
• Ezekiel Cereal – Small clusters to keep the same crunchy texture and taste!
• Toasted oats – Toast rolled oats in a pan or oven with a little butter or coconut oil until golden and crisp.
• Crushed digestive biscuits or graham crackers – Not as crunchy, but they add a nice bite and subtle sweetness.
• Toasted coconut flakes – For a tropical twist that pairs beautifully with the creamy base.
• Toasted quinoa or puffed rice – Adds crunch without overpowering flavor.
• Chopped nuts (like almonds or pecans) – For a nutty crunch, just be sure to toast them first for extra flavor.
• Tip: If using substitutes, add them right before freezing or serving so they stay crunchy and don’t get soggy.

Vegan Instructions (No Ice-Cream Machine)

• Follow all the steps above, and just substitute for vegan ingredients.