“These recipes are totally out of control! Veganism has never been so fun, easy, and innovative.” —Rory Freedman, author of #1 New York Times bestseller Skinny Bitch“The Vegan Scoop will forever change the way you think about ice cream. In Wheeler del Torro’s hands, vegan ice cream is not only far more nutritious than traditional ice cream, but more delicious and outrageously varied. This book is an absolute must-have for ice cream aficionados everywhere.” —Dr. Will Tuttle, Ph.D., author of The World Peace Diet “As luscious as the recipes themselves, this cookbook puts vegan ice cream on the map and leaves its animal-based counterpart in the dust. Vibrant, fun, and full of factoids, The Vegan Scoop is pure bliss.” —Colleen Patrick-Goudreau, author of the award-winning The Joy of Vegan Baking and The Vegan Table“This is the ultimate book of dairy-free dessert. Bursting with innovative flavor combinations, tasty toppings, and irresistible accompaniments, expert ice cream maker Wheeler del Torro has created a true masterpiece with The Vegan Scoop. I’d like a scoop of everything, please!” —John Robbins, Author of Healthy at 100, The Food Revolution, and Diet for a New America“This is the best thing ever to happen to vegan ice cream! The enticing flavors and colorful pictures are impossible to resist.” —Jennifer McCann, author of Vegan Lunch Box and Vegan Lunch Box Around the World
This review is from: The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the \"Real\" Thing [Paperback]First let me say the I did learn two things from this book -- saving it from a one-star rating. Those things were:Arrowroot powder is a nice additive for better textureSoy creamer can be used for a creamier textureI have made soy-based ice cream for years now, but have never used either of these ingredients. I would merely take a regular ice cream recipe and substitute soy milk for real milk. These concoctions were good, but lacked a bit in the texture department. Now I have a solution!As for the rest of this recipe book, it is a single base recipe for the majority with a single ingredient added to make a unique flavor. So, for Espresso ice cream, add 1/4 c espresso to the base recipe. For "Earl Grey", steep the soy milk in 8 bags of Earl Grey -- same base recipe otherwise! Are we to believe that adding a single simple ingredient will transform this recipe into the perfect balance of new flavors? No additional sugar or slightly less sugar would be better? And does every recipe really benefit from EXACTLY 1 Tbls of vanilla extract?Also, I tried one of the "novelty" flavors -- Chocolate Martini. Next to the recipe is a picture of thick, creamy, dark chocolate ice cream with a frozen black olive on the side. Wow! Amazing that you can get such a wonderful looking ice cream from sugar water and a total of 6 teaspooons of various liquors. Well, you can't! The mix looks like dirty water and the finished product looks like a dirty slushy -- and tastes about the same.I am going to buy "Lick It!" which is recommended by another reviewer. Sounds more promising. I'll also be experimenting with my own recipes by adding various quantities of soy creamer and arrowroot powder....
This review is from: The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the \"Real\" Thing [Paperback]This book is filled with inventive, delicious and delicious-sounding recipes, accompanied by pictures that make you want to start making ice cream immediately! I had to run right out and buy the specialty items almost every recipe calls for - arrowroot powder (hint: buy it bulk online to avoid the super high grocery store prices - we paid $7 for a few ounces of the spice jar, and you can get a couple pounds for that if buying it online!) and soy creamer (I got Silk, in the dairy fridge). Update: I have now made several ice creams from this book, including one with coconut milk instead of soy creamer, and they were all delicious. I only strictly followed the recipe for one of them, and I consider that a compliment to this book, that it inspires you to be creative. The only drawback to the book is that almost every recipe calls for soy milk or soy creamer, as well as either white (usually) or brown sugar. Out of 150, there are only 12 or 13 that do not have soy milk or creamer (and a few of those are sorbets with no milk at all). The author recommends experimenting with nut and coconut milks, and even gives a recipe for making your own cashew milk, but I have not tried this yet. Given how "creamy" soy creamer is compared to say, almond milk, I am uncertain about how the ice cream might turn out. Maybe too much "ice" and not enough "cream"? Specific suggestions would have been useful here. For the sugar, I have been substituting agave with mixed results. (Most recipes call...
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