From the Black Squirrel Farms cookbook:

Lily's chocolate black walnut dairy-free we-can't-call-it-ice-cream

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


  • 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!