From the Black Squirrel Farms cookbook:

Chocolate and black walnut dairy-free ice cream

Arguably better than the real thing and vegan too! This recipe makes about a pint of dairy-free frozen dessert. The number of servings completely depends on what one considers a normal serving size, a number that could be as low as one…..

Ingredients and Supplies:

  • (1) ~14 oz. can of full-fat coconut milk
  • (1) 4 oz. bittersweet dairy-free baking chocolate bar
  • 1/8 t. salt
  • 1/2 t. vanilla
  • 1 c. black walnuts
  • Saucepan
  • Mixing utensils
  • Ice cream maker plus anything needed to operate the ice cream maker
  • Freezer-safe container with lid


  • Pour the coconut milk into a saucepan and add the chocolate and salt to that saucepan.
  • Heat on a very low temperature, stirring constantly, until the chocolate is just melted and all ingredients are well combined.
  • Turn off stove.
  • Add vanilla and stir until well combined.
  • Allow mixture to cool to room temperature.
  • 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 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!