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Vice Cream: Over 70 Sinfully Delicious Dairy-Free Delights Paperback – February 24, 2004
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From the Publisher
* Includes a whole section devoted to raw vice creams.
* The Vegetarian Resource Group estimates that 2,900,000 Americans (or 1 percent of the population) are vegans.
* According to the National Institutes of Health, 30 to 50 million Americans are lactose intolerant.
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Top Customer Reviews
And the verdict is: Delicious!!! In fact, the regular Vice Creams (cashew based) are better than all the Baskin Robbins and packaged ice cream I had before I was vegan, and equal in deliciousness to homemade dairy ice cream. The regular Vice Creams are also better than all the packaged vegan ice creams I've ever had. The only equally tasty non-dairy ice cream I've had is made fresh at the soy dairy at The Farm in Summertown, TN.
The raw strawberry Vice Cream I made (p. 48), (the first of the two raw strawberry Vice Creams in the book) was very good, but not as fabulously delicious as the cashew based Vice Creams. In addition, the raw strawberry Vice Cream was more complicated to make than the regular Vice Creams, as I had to make almond milk first, which involves soaking almonds overnight, blending them with water, and then squeezing the water through a nut bag. The dates muddied the pink color a bit, so if you want a raw vice cream with the pink color you've grown accustomed to in childhood, you might want to try sweetening with agave nectar instead of dates.
I had never made home made ice cream nor Vice Cream before, and I was amazed at how simple it is. To make regular Vice Cream, I blend cashews, water, and some flavorings in a high powered blender which I chill overnight in the fridge. I use a K-Tech, but a Vitamix would work too. A regular blender would probably work if you blend longer.Read more ›
One thing readers should be aware of is that almost all of the vice cream recipes use cashews, which can be pretty expensive. Give it a try, though, and you won't be able to resist!
I am truly grateful for, and laud this book. It's a primer on making nut milk, and I learned alot. It's a vegan raw foods cornucopia for ice cream recipe translation. All the ingredients listed are fresh.
Unfortunately, all of the coconut recipes were useless to me because they required fresh coconut juice or to make fresh coconut milk with the pulp. Outside of the tropics, this is expensive or impossible. One can substitute cashews, but then it's not coconut ice cream. My only thought is, either the author is a purist with no acceptable alternatives but fresh ingredients, or he decided not to give any helpful "in a pinch" substitutions for canned coconut milk, or commercial almond milk because people are lazy and wouldn't take the trouble to use fresh, enzyme rich ingredients. Thus, this took some trial and error on my part to get the recipes right using canned coconut milk. Being imperfect (and busy), I try to reach some middle ground between raw and non dairy, and lifestyle functional.
This book is full of accurate proportions and taste ideas, it's a valuable tool for making non dairy ice cream.
Just a note: After having a heckuva time with those "pre freeze your cannister" type ice cream makers, I bought a Gelato with it's own compressor off Amazon. It's so great, you can make ice cream on the spot, batch after batch. With a pizzelle maker at hand, you make your own cones and the kids have so much fun, they don't miss Baskin Robins.
Most Recent Customer Reviews
Very good recipes, simple to follow. For a long time vegan I've really appreciated having "ice cream" again. Buy the book I think you'll love it. Read morePublished 11 months ago by julie Scott
Love this concept! Had this year's ago when we were dairy free and didn't think I would need it anymore and gave it away. Just wound up buying it again. Read morePublished 14 months ago by A. Emery
Love the idea of raw vegan ice cream. I've shocked many a person with the carrot cake recipe. Raw isn't my favorite way to take my ice creem, but this book as a great variety of... Read morePublished 17 months ago by Fuss Budget
Great milk replacement recipes for making ice cream. I tried some and they taste great and healthy compared to ice creams bought at the supermarkets loaded with sugar,... Read morePublished 21 months ago by Minerva Rodriguez
Tasty recipes. Happy to have a healthier alternative. I would recommend it to anyone. Thank you for great service, too.Published on September 24, 2013 by MrsIngersoll
I like this book, however it is a tad too sweet for my liking, plus the ingredient list.. can get kind of expensive. Read morePublished on July 11, 2013 by Eot101
First of all, using 1 cup of maple syrup in these recipes totally overwhelms any other flavor.
I tried to make strawberry ice cream, and the author said to first juice the... Read more