Coolhaus Ice Cream Book and over one million other books are available for Amazon Kindle. Learn more
Buy New
$19.54
Qty:1
  • List Price: $25.00
  • Save: $5.46 (22%)
FREE Shipping on orders over $35.
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
Add to Cart
Trade in your item
Get a $2.56
Gift Card.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

Coolhaus Ice Cream Book: Custom-Built Sandwiches with Crazy-Good Combos of Cookies, Ice Creams, Gelatos, and Sorbets Hardcover – May 20, 2014


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$19.54
$13.85 $14.80

Frequently Bought Together

Coolhaus Ice Cream Book: Custom-Built Sandwiches with Crazy-Good Combos of Cookies, Ice Creams, Gelatos, and Sorbets + Ample Hills Creamery: Secrets and Stories from Brooklyn’s Favorite Ice Cream Shop + Jeni's Splendid Ice Cream Desserts
Price for all three: $54.75

Buy the selected items together

NO_CONTENT_IN_FEATURE

Brassicas
Browse cookbooks for gourmets and food-related reads that inspire in Foodie Favorites for Spring.

Product Details

  • Hardcover: 240 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt (May 20, 2014)
  • Language: English
  • ISBN-10: 0544120043
  • ISBN-13: 978-0544120044
  • Product Dimensions: 8.7 x 8.7 x 0.8 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #69,720 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Review

"... You can still stock your own freezer with these addictive goodies thanks to Coolhaus' first cookbook. Inside, alongside the inspiring story of would-be architects turned ice cream entrepreneurs Natasha Case and Freya Estreller, you'll find ice cream recipes from the classic to the wacky—Blueberry Cobbler, Nutella Toasted Almond, Olive Oil & Rosemary, Whiskey Lucky Charm—and equally creative cookies for sandwiching, including Vegan Ginger Molasses, Peanut Butter with Cap'n Crunch, Pumpkin Pie, Double Chocolate Sea Salt." --Saveur.com
 
 

More About the Authors

Discover books, learn about writers, read author blogs, and more.

Related Media


Customer Reviews

4.1 out of 5 stars
5 star
7
4 star
2
3 star
2
2 star
2
1 star
0
See all 13 customer reviews
Definitely a worthwhile addition to my book collection.
CARYL M WOODFORD
The pictures are so colourful and fun, and the recipes are, as well.
LhamA
So after two tries, and two failures, I’m done with this book.
Sherrie Hockett

Most Helpful Customer Reviews

8 of 8 people found the following review helpful By Sherrie Hockett on July 26, 2014
Format: Kindle Edition Verified Purchase
For all the folks who bought this to look at the pictures, but don’t intend to cook from it, more power to you. If you intend to make ice cream from this book, I suggest you look elsewhere.

I tried two recipes: Cuban Cigar Ice Cream, which sounded quite intriguing with liquid smoke and coffee flavor. You start with the Salted Caramel Ice Cream Base. The directions call for milk, cream and “1/4 cups” granulated sugar. 1/4 cups? Usually you need a very sweet base because freezing mutes the flavors. Is this a typo? It must be, because the standard base calls for 1 and 1/4 cups of sugar. However this mistake is repeated in ALL the other bases: chocolate, yogurt, chocolate-hazelnut base (as another review pointed out, this also contains no chocolate) Foie Gras and Olive Oil & Rosemary. Silly me, I followed the directions and had to throw that batch away.

Next attempt: Bourbon Pecan Pie. Sounds great, right? This one uses the Plain Custard Base, so I’ve got the right amount of sugar this time. Then you toast 1/2 cup pecans in a stick of butter. Hmmm, seems like a lot of butter. Set aside to cool. Then, in a saucepan, cook corn syrup with a little salt until “the mixture is candy-coated and sticky.” Until what is candy-coated? Am I supposed to add the pecans? It doesn’t say. After you freeze, it says to add the pecans to the ice cream, but it never says what to do with the corn syrup candy. Well, except to “Set aside to cool.” Really? That is a bad idea.

What I actually did was pour off the excess grease, mix the nuts into the candy and turn it out onto waxed paper, like I would a praline, before it hardened. Which it did. If I had left the candy in the saucepan, as the directions said, it would have hardened into a solid chunk.
Read more ›
2 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 3 people found the following review helpful By Flits on July 14, 2014
Format: Hardcover Verified Purchase
To be fair, I've only made one recipe and look forward to trying some of the cookie recipes (esp. snicker doodle and pine nut). I got this b/c my husband loves their vanilla/choc chip cookie sandwiches sold in stores. I've tried twice now the eggless vanilla recipe. First, as written. It did not freeze (I have the standard Cuisinart). I think this is due to 2 reasons: 1: the recipe says you can use it right away, despite dissolving sugar on low heat and 2: the volume produced.. I tried the recipe a second time and refrigerated the base over night.. I also added less to ice cream maker than both Cuisanart and the book recommended..this time it froze well.

I've had much better luck with Jeni's Homemade Ice Cream recipes. Her book is great and you can get her recipes online... Both the making (easy) and texture have been better than my experience thus far. I don't think I'll go through the bother of trying another ice cream recipe from Coolhaus.. but will try to cookies..
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
6 of 8 people found the following review helpful By Adam on June 4, 2014
Format: Hardcover
The problem with a lot of cookbooks, especially single-focus cookbooks like ice cream books, is that you end up getting two hundred or so pages of the same recipe with minor variations. The Cool Haus book avoids this problem by having 1) Inventive and witty flavor combinations like Cuban Cigar or the Whisky and Lucky Charms, 2) Methods I hadn't considered before. The way they go about doing their Chicken and Waffles ice cream is brilliant, and 3) Just being a really well put together book. The writing is sharp and mostly avoids the overwrought "David and Goliath" trope that you get in so many cookbooks-cum-memoirs. The various blurbs about the different architects were informative and funny. And the photography was so good. I can imagine that it's hard to photograph so many different ice creams and make each one seem different, but Brian Lestart who did the photography manages to do it. In short, the Cool Haus Ice Cream Book is just really well put together. In a sea of so so so so so many hip, artisan cookbooks, this one manages to stand out.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By rxcats on August 13, 2014
Format: Hardcover
Like another reviewer (Sherrie) said, it is missing an editor. I have a hard copy that I purchased at Sur La Table because I wanted it when I saw it. I have made the Meyer lemon gelato a few times and the pumpkin pie ice cream once and those turned out wonderfully. Last night I endeavored to make the bourbon pecan pie ice cream to bring in to work today. I was stumped with the directions (for details, see Sherrie's review). I was able to make it work, but I am not sure it turned out exactly like it was supposed to. It seems they have corrected some of the errors. In my copy, the directions say use 1 1/4 cups of sugar for the salted caramel ice cream base. It may be that this error was only in the Kindle edition.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
6 of 9 people found the following review helpful By Kore Waymack on June 22, 2014
Format: Hardcover Verified Purchase
I have tried four of the recipes in this book so far, and have found that they are either very good or...not so much. The coffee and Oreo cookie ice cream was really tasty, it was definitely a great combination of flavors. I would advise that you stay away from the Froot Loops ice cream recipe, as it does not come out at all like the gorgeous picture in the book. The ground up cereal makes the ice cream an unappetizing gray-green color, and gives it a really icky texture once it is frozen. I was scratching my head over the Kit Kat ice cream recipe, as the description says it has a "smooth chocolate base" - yet doesn't include chocolate in the ingredients. I've tried the banana and mescal, as well as the Guinness ice creams and found them to be satisfactory, but not truly special. This makes me hesitant to commit any more money or time to trying other recipes in this book.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Customer Images

Search

What Other Items Do Customers Buy After Viewing This Item?