If you're using an ice cream machine whose bowl needs to freeze overnight, that's the first thing you should have done last night; I'll assume you did and that you're now ready for step 2.

Shake your coconut milk before opening, and then open & pour both cans into a large pot over low heat. Add the honey, monk fruit, vanilla, and salt, and stir everything until the honey & salt have dissolved, then turn off the heat.

Wash your mint leaves, taking them off of stems, if necessary, and then chop them into a very fine mince; it's okay if some pieces are a little bigger and some almost start to form a paste.

Add the mint leaves to the coconut milk mixture and stir until well-combined. This is where you should add the chopped toasted nuts, if you're using them.

Assemble your ice cream machine and then turn it on and start pouring in the mixture. Refer to the instructions on your machine for how long to let the mixture stay in, and then serve and enjoy.

IF YOU'RE NOT USING A MACHINE: whip together the mixture for about 5 minutes on high or with very vigorous and constant movement if not using an electric mixer. Place the bowl in the freezer for 30 minutes and then take it out and whip it again for 2 more minutes, and then freeze for at least four more hours before enjoying.