From the Black Squirrel Farms cookbook:

Arguably better than the real thing and vegan too! This recipe makes about 1.5 pints of dairy-free frozen dessert. The number of servings depends on whether one considers a pint to be a reasonably-sized single serving…..

Ingredients and Supplies:

• (1) ~14 oz. can of full-fat coconut milk
• 2/3 c water
• 1/4 t salt
• 1/2 cup sugar
• 1/2 cup cocoa powder
• 1/4 cup pea protein powder
• 1 c. black walnuts
• Saucepan
• Ice cream maker plus anything needed to operate the ice cream maker
• Freezer-safe container(s) with lid(s) – recipe makes ~1.5 pints

Directions:

• Bring water to boil in the saucepan.
• Add the salt and sugar to the water while letting the water continue to boil and stir until the salt and sugar are completely dissolved.
• Turn off heat.
• Add the cocoa powder and pea protein powder to the saucepan and mix to form a chocolate sauce of uniform consistency.
• Add the coconut milk to the saucepan and mix until uniform.
• Pour the mixture into the freezer bowl of an ice cream maker.
• Add the black walnuts to the mixture in the freezer bowl.
• Process per ice cream maker manufacturer’s directions until the mixture has the consistency of soft ice cream.
• Load the mostly-frozen mixture into a freezer safe container(s) with a lid and freeze for at least an additional two hours, which should bring the mixture to the consistency of hard ice cream.
• Serve (or eat yourself) and enjoy!