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Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love Paperback – April 10, 2009
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"Ice-cream aficionados will be dazzled by the vast array of creative possibilities in Cathe Olson's new book. Vegans and those who avoid dairy products will be in ice-cream heaven. From slightly sinful to downright healthy, these recipes are brought to you by someone who truly knows this sweet subject matter inside and out!" Nava Atlas, author of Vegan Express and Vegan Soups and Hearty Stews for All Seasons --Back Cover Endorsement
"I read this cookbook like a good novel, hardly waiting to turn the pages and see what luxurious dessert would come up next! Lick It! offers the most extensive selection of rich, dairy-free ice cream and related dessert options that I have ever laid eyes upon." Alisa Fleming, found of GoDairyFree.com --Back Cover Endorsement
Lick It! leaves nothing to be desired! Rory Freedman, co-author of "Skinny Bitch", "Skinny Bitch in the Kitch," "Skinny Bitch: Bun in the Oven", "Skinny Bitchin'" --Back Cover Endorsement
About the Author
Cathe Olson is a life-long devotee of rich and creamy ice cream. She is also the author of The Vegetarian Mother's Cookbook and Simply Natural Baby Food, and is a contributor to Mothering and VegFamily Magazine.
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Top customer reviews
I have one major pointer on huge success that will shock your carnivore friends on the taste AND TEXTURE of this vegan ice cream: USE 100% COCONUT CREAM. Get it from the Asian market, the kind that comes in a box (like soy milk). If you're looking at cans, READ THE LABELS and don't buy a can that says "60% coconut milk, water"... don't buy coconut milk that has WATER in the ingredients! This will turn to rock hard ice and not give you the creaminess you want. To sub for the "1 14 oz. can" it specifies, use 1.75 cups coconut milk instead from a box. Buy the biggest box they sell, believe me you'll be using it often once you get these recipes going... If you don't live near an Asian market, then buy the cans, let them sit in the fridge for a while, and DON'T SHAKE IT. Carefully open it, scrape out the cream, dump the water, and use a few cans to get 1.75 cups of it, what you need for the recipe.
I'm FLOORED by how EXQUISITE these recipes are. This is some of the best ice cream I've had in my life, and my friends (vegan and non-vegan) agree. Here's what I've made so far - all are spectacular, but the ones in stars have been a huge hit and are my favorites:
Chocolate Mousse **** (WOWIE)
Chocolate-Raspberry ***** (MY ULTIMATE FAVORITE, I didn't mess with the seeds though, it was still great, carnivore friends polished it off and said it was better than Godiva)
Peanut Butter-Chocolate Chip ***
Rum Raisin * (this one will get you buzzing a little bit, haha)
Cardamom * (like Indian desserts in an ice cream)
Lemon-Cardamom * (never tasted this before anywhere... YUM!)
Strawberry * (this is NO AVERAGE strawberry ice cream. This was EXQUISITE and gourmet in every way. Try it!!)
Lemon Cheesecake * (Guests couldn't believe this one, and it was polished off quickly)
Pineapple Frozen Yogurt
Mango Yogurt Pops * (it's good, not my favorite, but PERFECT for quick, healthy, and cooling protein and fruit after teaching fitness classes at the gym)
Recipes I can't wait to try and I KNOW they will be awesome based on the track record:
Vanilla Blackberry Truffle
Chocolate Chip Cookie Dough
Peanut Butter and Jelly
Chocolate-Covered Pops (can't wait to make these with peanut butter ice cream, mint chip, etc...)
The various ice cream pie and bombs recipes
Gripes: I wish there was more in the frozen yogurt section. Sorbets are fruity ones only, no chocolate sorbet or gelato recipes... It would have been nice to get recipes for vegan ice cream cones, the cookie part of ice cream cookies, and the sponge cake part of "basic ice-cream cake". I don't know of any vegan sponge cake recipe, and I have several books. I felt most bummed at this part of the book. Maybe she'll include these in book 2? I'm 1st in line.
The best part besides the taste and texture? Each recipe only calls for roughly 1/2 cup of sugar (give and take), and the recipe makes a whole QUART of gourmet good stuff. Treats for those in the fitness industry like myself.
For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 to 1/3 cup. This substitution will also work for Demerara Sugar, Turbinado Sugar, Evaporated Cane Juice, or Sucanat.
Many of the sorbets, pops and shakes all call for only agave which isn't bad but the ratio of agave to fruit is too high leaving you with a product that is way too sweet. So you may want to add a little agave, taste and add a little more until it's just right for your palate.
You are better off purchasing, "The Perfect Scoop" and modifying the dairy recipes to be vegan. "The Perfect Scoop" has a greater variety of sorbets, that are more pleasing to the palate than what is offered in this book. There are also much better internet recipes for the sorbets and vegan ice cream especially using bananas as a base which has great texture for ice creams.
Over all, it was really simple and tasted great!