Be the boss of your ice cream! Learn to make dairy-free, vegan ice cream, sherbet, sorbet and frozen yogurt at home easily, with or without an ice cream machine (although a machine is recommended.) Use easy-to-find ingredients, and nondairy milks and sweeteners. Recipes in this cookbook include standard favorites, such as Chocolate, Vanilla, Strawberry, Mint Chocolate Chip, Mocha Almond Fudge, and Pumpkin Ice Creams. But there are also more unusual flavors, such as Tomato Basil and Black Sesame Ice Creams. There are also complete instructions for making yogurt at home, which you can then use to make frozen yogurts. And one entire chapter is dedicated to making Mochi Ice Cream, with step-by-step directions. Vegans and people with allergies, lactose intolerance, or food sensitivities will find this a useful resource. Anyone looking for healthier ice cream alternatives will find lots to satisfy them. Ice cream lovers with a sense of adventure can attempt some of the more unique ice cream flavors, such as: Taro Ice Cream Strawberry Basil Balsamic Ice Cream Papaya Frozen Yogurt Lychee No-jito Sherbet Chocolate Curry Ice Cream Cucumber Mint Frozen Yogurt Azuki Ice Cream Chocolate Lavender Ice Cream These healthier recipes are soy, coconut, rice, and nut milk based. They contain no cholesterol and are lower in saturated fat than their dairy counterparts. Stop paying ridiculous prices for mediocre non-dairy treats. Make your own delicious, creamy, dreamy concoctions at home with this cookbook. READER REVIEWS: I just made the fresh guava ice cream recipe out of my friend Alina's new vegan ice cream cookbook. I used my Mom's guavas and it came out wonderfully smooth and creamy. The fresh guava is subtle and fragrant. I am actually not missing the heavy cream I would usually be using. The recipes run the gamut from classic favorites (Mint Chocolate Chip) to intriguing, mind-bending combinations (Carrot Apple Coconut Curry). It is more than an ice cream cookbook. It it a passionate treatise on taking ice cream making to the level of a grand adventure. I wonder how many ice cream machines were sacrificed testing these more than 100 recipes. I will definitely be trying more soon. I have my eye on the lilikoi frozen yogurt recipe next since I have so many lilikoi right now. -Dorothy Arriola Colby This recipe book contains 15 chapters and an Index for a total of 208 pages. In the last chapter it contains the topic of TROUBLE SHOOTING. I'd welcome seeing that in any cookbook I buy and use. For the most part, I stay out of the kitchen. So I should probably stay out of the kitchen for sure. But these recipes for ice cream are fascinating, and the many pictures entice the reader into trying something new and different. Who are the readers of this book? Readers who are tired of ordinary ice cream, who have dietary problems that require different ingredients, or who are searching for a new experience in ice cream eating. For those readers I recommend this book. In the first chapters, you'll learn the difference between ice cream, sherbet, sorbet, granita, and frozen yogurt. The author then introduces you to the various kinds of milk you may want to try-coconut, soy, grain milks and the ingredients you may want to mix with the milk. You'll need fats, starches, sweeteners, agave nectar, maple syrup and others. And to insure edible results you'll need the right equipment in your kitchen. This can be as simple or as elaborate as you care to make it. And of course, you'll find dozens of recipes to tempt you. My advice is to read the book through carefully before you begin trying a recipe. Each success will lead to another. This book is a winner. Dorothy Francis www.dorothyfrancis.com KILLER IN CONTROL, 2011 (Five Star) DAIQUIRI DOCK MURDER, 2012 (Five Star) 4 Five Star mysteries on Amazon Kindle
About the Author: Alina Niemi is a writer, illustrator, artist, teacher and musician. Her award-winning vegetarian and vegan recipes have appeared in magazines and books. She loves traveling the world, eating anything vegetarian she can find, and trying to re-create those dishes at home, using products she can get in her home country. Some of the recipes in her vegan ice cream cookbook, The New Scoop: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus Some Old Favorites) were inspired by dishes she tasted on her travels. She wrote the book after 20 years of making her own ice cream at home, when she bought herself an ice cream maker for Christmas. How much difference could there be? A lot! She loved the smooth, creamy texture and ease of preparation with the ice cream machine. Not to mention the fact that she could whip up a batch in about 40 minutes, start to finish, under the right conditions. (Read about that in the book, too.) But when she went looking for a vegan ice cream cookbook, most of the recipes called for ingredients like soy creamer and arrowroot, or were all made with coconut milk. Besides, she wanted Mint Chocolate Chip Ice Cream with the kind of chocolate chips you get in store-bought stuff, not hard mini chocolate chips from a bag. After months of testing and several hundred batches of ice cream later, her book was born. (And, to answer your question, no, she didn't gain weight writing the book. She was already fat before then!) She is currently working on children's picture books while trying to maintain her online store and blog. Find recipes at her blog: http: //www.almostveganinparadise.com Get free ice cream recipes and find out more at: http: //www.alinaspencil.com