{"id":11565,"date":"2017-06-28T05:00:19","date_gmt":"2017-06-28T12:00:19","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=11565"},"modified":"2017-06-27T15:58:19","modified_gmt":"2017-06-27T22:58:19","slug":"vegan-chocolate-ice-cream","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/vegan-chocolate-ice-cream\/","title":{"rendered":"Vegan Chocolate Ice Cream"},"content":{"rendered":"

\"Vegan<\/p>\n

I know summer just started last week, but it feels like it's FLYING BY already! How is that possible? How is this weekend the 4th of July? Wowowow. I guess this is what being an adult is like: work and do stuff after work and then it's New Years again and on and on and on. Wooooof.<\/p>\n

\"Vegan<\/p>\n

Today I have a vegan chocolate ice cream recipe for you guys. This recipe is deceptively creamy: you would not know it was vegan if I didn't tell you. It's also incredibly simple: coconut cream! The kind from the can. The good stuff.<\/em><\/p>\n

\"Vegan<\/p>\n

The key ingredient here, besides the obvious coconut cream and chocolate, is alcohol. It's necessary to prevent iciness, and keep the whole thing soft enough to actually scoop\/enjoy. So, pick your poison -\u00a0we usually go for whiskey, but you could also use creme de cacao for another chocolate boost. Keep in mind alcohol content for whatever you use - creme de cacao has about half of what whiskey has, so you'll need 2x as much to have the same effect.<\/p>\n

\"Vegan<\/p>\n

Have a wonderful 4th of July weekend, everyone!<\/p>\nPrint<\/a><\/span>

\n