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Vegan Ice Cream Sandwiches: Cool Recipes for Delicious Dairy-Free Ice Creams and Cookies Paperback – June 3, 2014


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Fix-It and Forget-It Revised and Updated by Phyllis Good
Fix-It and Forget-It Revised and Updated by Phyllis Good
With these 700 slow cooker recipes you can walk away and come back to a delicious meal. Learn more | See more Fix-It and Forget-It Cookbooks
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Vegan Ice Cream Sandwiches: Cool Recipes for Delicious Dairy-Free Ice Creams and Cookies + Vegan Ice Cream: Over 90 Sinfully Delicious Dairy-Free Delights + Dairy-Free Ice Cream: 75 Recipes Made Without Eggs, Gluten, Soy, or Refined Sugar
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Product Details

  • Paperback: 160 pages
  • Publisher: Ulysses Press (June 3, 2014)
  • Language: English
  • ISBN-10: 1612432980
  • ISBN-13: 978-1612432984
  • Product Dimensions: 0.2 x 6.8 x 9 inches
  • Shipping Weight: 9.1 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #1,125,844 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Kris Holechek Peters grew up in her grandmother’s kitchen, absorbing every flavor and technique until she was able to perfect her grandmother’s favorite baking recipes. When she became vegan, Kris learned to create those old family favorites and exciting new baked treats without using any animal products. She lives in St. Paul, MN.

Customer Reviews

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5 Star Recipes.
Amazon Customer
Also, I'm really new to the whole vegan way of life.
CatRellim
And I've had one just about every night since.
ReviewerGirl

Most Helpful Customer Reviews

5 of 5 people found the following review helpful By cultured cook on June 18, 2014
Format: Paperback
When aren't you in the mood for ice cream? Seems easy enough to find what you're looking for, but not so much if you're dairy-intolerant or allergic to eggs--those ingredients form the basis for most brands of ice cream. Enter Kris Holecheck Peter's melange of recipes that don't include dairy or eggs. (She does include wheat flour in her sandwiches, though, so this book isn't appropriate for gluten-free folks.) What her ice cream recipes DO feature is a dizzying variety of flavors smartly paired with different cookie bases, like Raspberry Sherbert sandwiched between Lemon Cornmeal Cookies and Tart Cherry Swirl Coconut Ice Cream wedged between Almond Shortbread Cookies.

She uses a wide assortment of nuts, too, which I adore. I especially appreciate her technique of grinding the nuts into the ice cream rather than squeezing out the nut meats and discarding them the way most recipes have you do. Leaving them in the mix makes your ice cream more delicious and more nutritious!

Another fantastic facet of Kris' recipes is that she doesn't just rely on soy milk to make her non-dairy treats--instead, she features coconut milk, raw cashews, and even offers up hemp milk recipes as an alternative to soy. So tasty! Lots of people are allergic to soy, and it's a rare vegan/dairy-free book that allows readers to skip the soy in favor of other non-dairy ingredients. As she suggests, another luxurious alternative would be macadamia nuts. Betcha those would be magnificent in her Tiramisu Sandwiches! Yet another delicious idea from Kris.
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1 of 1 people found the following review helpful By ReviewerGirl on October 15, 2014
Format: Paperback
I was excited by the idea of a dairy-free ice cream sandwich since I'm mildly allergic to milk. I will admit that I'm not a huge ice cream fan. The Mr. can eat a tub of it in two sittings but my carton will sit in the freezer until it develops ice crystals. However, when you slap it between cookies, I'm in it to win it. So I was excited to give this book a shot.

First I made the Strawberry Italiano sandwiches which were a strawberry balsamic swirl ice cream sandwiched between to shortbread cookies. I didn't think the swirl would turn out because anytime I have to "swirl" something in, I always tend to over swirl it and end up just mixing it in. However, I'm happy to say that my swirl was perfect. The shortbread cookies don't have a lot of flavor so the ice cream is definitely the star in this one. I wasn't sure how the balsamic was going to play out in this, but you don't taste it at all.

The second ice cream sandwich I made was the Pumpkin Snickerdoodle sandwiches which are pumpkin ice cream sandwiched between two snickerdoodle cookies. Oh yeah, these are my favorite ice cream sandwiches ever. When you pair the pumpkin ice cream with the sugary cinnamon cookies, you get one amazing treat. I'm not gonna lie, it took all my willpower not to dip a cookie into the churning ice cream while it was freezing. Then, when the moment came where I could actually eat one... I ate two. And I've had one just about every night since. These are amazing and perfect for the fall.

This is a great recipe book to have on hand if you have an ice cream machine. Whether you are vegan or not, it doesn't matter, it's awesome.
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1 of 1 people found the following review helpful By Honest And Truly on August 6, 2014
Format: Paperback
My daughter has a dairy allergy, so it's a good thing I enjoy cooking and baking from scratch. I'm always on the lookout for new and fun ways to recreate dishes for her, and ice cream is one of our favorites. Until now, I had never made ice cream sandwiches, however. When this book arrived, my daughter flipped and immediately commandeered the cookbook.

She was over the moon at the variety of offerings on tap. The full color pictures on what felt like every page intrigued her, and she couldn't wait to start making them. It is summer, after all, and what's better on a hot day than some ice cream? I'll admit that some of the flavors had me intrigued, as well. Cake batter ice cream? Earl Grey ice cream? Orange zest shortbread? There were so many amazing options in the book that I didn't know where to start. Fortunately, my daughter did.

I appreciated that the ingredients used were very approachable. Even my mom had them all in her pantry, with the exception of arrowroot starch for the recipe my daughter wanted to make. Some recipes called for soy milk, while others asked for coconut, hemp, or other milk alternatives, which makes the book that much more accessible to those who have a variety of food intolerances or dislikes. I made a few recipes from this book, and the coconut milk ice creams by far turned out the best and closest to "real" ice cream - my guess at least partly because of the higher fat content (but it's healthy fat!) in coconut milk.

Because this is a vegan cookbook, there were no eggs in either the cookies or ice cream. As successful as my ice creams were - including when I riffed and turned a vanilla bean ice cream into a cherry vanilla ice cream - my cookie attempt wasn't quite as successful.
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More About the Author

Kris Holechek Peters has been baking since she was old enough to make a proper mess. Taught by her great-grandmothers and aunt, the joy of providing excellent baked goods to her loved ones was always her mission and the switch to a vegan lifestyle did not stop that. Rather, it opened up a whole new world, one where the adaptation of old family recipes and the creation of new ones became both a game and a goal- a tasty, tasty goal.

When not covered in dough and melted chocolate, Kris lives in the Midwest with her kitties and enjoys a dedicated yoga practice, studying linguistics, food science and indulging in really good espresso.

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Vegan Ice Cream Sandwiches: Cool Recipes for Delicious Dairy-Free Ice Creams and Cookies
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