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The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing Paperback – June 1, 2009

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The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing + Vegan a la Mode: More Than 100 Frozen Treats for Every Day of the Year + Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker
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Product Details

  • Paperback: 240 pages
  • Publisher: Fair Winds Press (June 1, 2009)
  • Language: English
  • ISBN-10: 1592333923
  • ISBN-13: 978-1592333929
  • Product Dimensions: 7.5 x 0.6 x 9.2 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (70 customer reviews)
  • Amazon Best Sellers Rank: #132,659 in Books (See Top 100 in Books)

Editorial Reviews


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

“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

About the Author

Wheeler del Torro is the founder and owner of Wheeler’s Frozen Desserts, a microcreamery based in Boston that produces vegan ice cream using soy, coconut, rice and almond milks. Del Torro, who was born in Jamaica and moved to the U.S. as a teen, began the company in 2001, initially creating custom flavors for restaurants, companies, and high-end clientele. He opened his first store this year in Boston, and plans on opening a sister shop in L.A. soon. You can find him at

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Customer Reviews

The recipes I've tried so far have been amazing.
V. Slocum
It's an excellent book for anyone who wants to start making vegan ice cream at home.
Lizz Clements
The book is very nice to look at, with lots of gorgeous pictures.
Maryam H. Moulai

Most Helpful Customer Reviews

109 of 116 people found the following review helpful By Mark Newman on October 29, 2009
Format: 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 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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44 of 47 people found the following review helpful By K. Mitchell on July 25, 2009
Format: Paperback Verified Purchase
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 for about 1/2 to 3/4 a cup of sugar to make 1 quart of ice cream.) Update: I have found that when substituting agave for sugar, about half the amount the recipe calls for is good. I think agave must not "disappear" when freezing the way sugar does.
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16 of 17 people found the following review helpful By Kelly Garbato on November 18, 2010
Format: Paperback

I kid, I kid - but just about the last part. In all seriousness, THE VEGAN SCOOP really is a personal favorite. I love everything about this cookbook: the gorgeous, glossy pages. The luscious, lovingly-photographed balls of frozen deliciousness. The easy-to-follow - yet terribly creative - recipes. The sometimes-sneakily subversive "tasty tidbits" that grace each page's margins. The way del Torro encourages readers to experiment with different fruits, spices, seasonings and - yes! - even vegetables on their own. The freaking color palette. Simply put, THE VEGAN SCOOP is all kinds of awesomeness.

The book, which - have I not already mentioned? - itself looks yummy enough to eat - features 150 recipes for vegan, dairy-free ice cream and ice-cream related foodstuffs. (Disclaimer: all of the ice cream recipes require an ice cream maker.
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