Grape-Nuts Coconut Ice Cream

Pulse flax seeds in a coffee grinder until finely ground. Transfer to a blender.

Pour coconut milk into the blender. Add vanilla extract stevia powder xanthan gum coconut oil maple extract and black salt; blend until very smooth about 2 minutes.

Transfer blender container to the freezer to chill mixture briefly about 15 minutes.

Pour mixture into an ice cream maker; churn according to manufacturer's instructions about 25 minutes. Transfer to a lidded container and freeze until firm but still malleable about 30 minutes. Stir in wheat and barley cereal nuggets until well-incorporated.