The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing Review

Posted by Juanita Avenue on Saturday, October 23, 2010 · Leave a Comment

Average Reviews:

(More customer reviews)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 texture
Soy creamer can be used for a creamier texture

I 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.

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Product Description:

Developed by vegan hipster Wheeler del Torro of Wheeler's Frozen Desserts, these "faux" creams feature 100 percent vegan-certified ingredients, making them suitable for both vegans and those with lactose intolerance and other dairy aversions. And with each serving containing approximately 80 calories-nearly 100 calories fewer than a serving of traditional ice cream-you can indulge with peace of mind (and keep your trim waistline!).

Chapters are devoted to innovative flavor "inspirations," and cover everything from Caribbean & Island Flavors to Healthy Flavors and Aphrodisiacal Flavors. You'll also find two chapters full of recipes for toppings, sauces, sides, and other dessert accompaniments.

Recipes include:

Peanut Butter Banana

Black Sesame

Chocolate Marshmallow

Almond Cookie

Orange Passion Fruit

Granola Crunch

Pecan Apple Danish

Espresso Bean

Vanilla Graham Cracker
and hundreds more!