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Vice Cream: Over 70 Sinfully Delicious Dairy-Free Delights Paperback – February 24, 2004


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Vice Cream: Over 70 Sinfully Delicious Dairy-Free Delights + Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love + The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing
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Product Details

  • Paperback: 112 pages
  • Publisher: Celestial Arts (February 24, 2004)
  • Language: English
  • ISBN-10: 1587611996
  • ISBN-13: 978-1587611995
  • Product Dimensions: 7.9 x 6 x 0.3 inches
  • Shipping Weight: 6.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (35 customer reviews)
  • Amazon Best Sellers Rank: #618,498 in Books (See Top 100 in Books)

Editorial Reviews

Review

“Many people who have shifted to a healthy plant-based diet have told me that the hardest food for them to do without is quality ice cream. Now, thanks to Jeff Rogers, you can make your own gourmet frozen desserts without dairy products. And they’ll taste better than Ben & Jerry’s or Baskin-Robbins ever did!” —John Robbins, author of Diet for a New America and The Food Revolution“The vice cream was quite delicious. . . . We enjoyed the taste test and felt honored to be among the first to try this exciting cruelty-free dessert. We are all nut lovers, so the maple walnut was a huge hit. We loved the chocolate chip too, especially the way the chips are like tiny morsels that go through every spoonful, making each bite totally tasty.” —Ingrid E. Newkirk, president of People for the Ethical Treatment of Animals (PETA)“Sinfully sumptuous, fun to make, and all vegan! That’s one improvement in ice cream that’s long overdue.” —Dr. Neal Barnard, president of Physicians Committee for Responsible Medicine“When it comes to his vice cream recipes, Jeff Rogers has made an impressive addition to the world of delicious, healthy desserts that adds pleasure to our life without the need for artery-clogging cholesterol and saturated fat. Jeff’s recipes are simply and sinfully great.” —Francis Janes, international restaurateur“Jeff Rogers doesn’t just give you a slice, but a whole spoonful of heaven with his amazing frozen dessert recipes. His creations are delicious and unforgettable. Yum!” —Sabrina Nelson, Webwitch, VegSource.com

From the Publisher

* More than 70 recipes for pure vegan ice creams, including preparation and ingredient tips.

* 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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Customer Reviews

I can't wait to get the book and continue my experimenting.
P Ryan
There is controversy in the raw foods community about whether cashews can really be raw.
Groovy Vegan
The vice cream is smooth, rich and creamy, with a nice balance of flavor.
Mrs. Longerbone

Most Helpful Customer Reviews

142 of 143 people found the following review helpful By Groovy Vegan VINE VOICE on March 29, 2006
Format: Paperback Verified Purchase
I held off reviewing Vice Cream until I made the following flavors at least once and shared them with a friend: Vanilla Delight, Chocolate, Chocolate Chip, Mint Chocolate Chip, Mint Carob Chip, Chocoholic Delight (chocolate chocolate chip), and in the raw section, Strawberry. After all, I wanted to be able to review this book with some authority. :-)

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.
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77 of 77 people found the following review helpful By K. M. Vu on March 16, 2005
Format: Paperback
As someone who preferred Ben & Jerry's and Hagen Daaz only a few short years ago, I have never liked the soy based "ice creams" sold in stores. Now that I no longer eat dairy, I have more often skipped dessert altogether rather than eat the soy brands unless I was desparate. No more! This wonderful little cookbook is a dream come true. I was very skeptical when I first saw it: How can cashews and maple syrup even begin to satisfy my craving for a rich, creamy frozen dessert? Well, they can and then some. I couldn't be happier with the taste and texture I found with the first recipe I tried (chocolate, of course). Also, the recipes are very easy to follow and take very little time. And the selection of recipes is mouth watering; there are so many great flavors to choose from.

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!
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66 of 67 people found the following review helpful By C. Cornell on November 4, 2004
Format: Paperback
I am a vegan and am also allergic to dairy. All of my life I have wished for a great "ice cream". The recipes in this book are amazing. They are creamy and rich tasting and there are also options for raw fooders. In addition to ice creams, there are recipes for sauces. One recommendation is to make sure you blend the mixture very well before putting it in your ice cream maker to prevent it from being grainy. This book has so many gourmet and creative ice cream flavors and tips for creating your own ice cream flavors. I highly recommend this book.
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58 of 60 people found the following review helpful By A Customer on June 3, 2004
Format: Paperback
ok this is yummy. i dislike eating dairy and can't find recipes not using tofu (i have a food sensitivity). this tastes fantastic. i made the vanilla (2 c. org. cashews pureed till smooth, 2 c. pure water, 1 c. real maple syrup, vanilla). put it in my new cuisenart (reviewed on amazon) ice cream maker and it was ready in 10 min. the only problem i see is that nuts are high in fat (14g. of fat in 1/4c. of cashews) and i can't seem to limit myself. this will have to be an occasional treat. the book has other recipes using hazelnut, almond, or coconut milks. sorbet recipes also.
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36 of 37 people found the following review helpful By Mildred Bonazzoli on October 16, 2006
Format: Paperback Verified Purchase
If you are used to putting evaporated milk and strawberry jam into your ice cream maker to get a quick batch of ice cream, this isn't the book for you. This book neccesitiates time to prepare the ingredients.

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.
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