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Making Vegan Frozen Treats: 50 Recipes for Nondairy Ice Creams, Sorbets, Granitas, and Other Delicious Desserts. A Storey BASICS® Title Paperback – March 24, 2015
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From the Back Cover
Make creamy, rich desserts with your favorite vegan milks. Nicole Weston, a successful recipe developer and the food writer behind the popular blog Baking Bites, offers luscious recipes for velvety frozen desserts made with soy, almond or coconut milk. Imagine churning Coconut Mango Rice, Mocha Almond Fudge, and Vanilla Bean ice creams with no dairy! Fruity sorbets and granitas, inventive popsicles, and vegan-cookie ice cream sandwiches round out this delicious collection of dairy-free options.
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Top customer reviews
In this book, dairy free recipes produce everything from mint chocolate chip to rich sorbets. Traditional milk and cream are replaced with recipes that are dairy and egg free. The book doesn't use commercial non dairy creamers since they tend to have a lot of unwanted extra ingredients such as sweeteners and chemicals. The focus on the book is to be able to use commonly-available ingredients that can be picked up at most supermarkets.
Soy milk, almond milk, and coconut milk are the bases for the ice creams. Sugar and syrups add the sweetness factor. Note that these aren't going to make ice cream any healthier - in order to have the smooth richness of ice cream you need to have a high fat content. And in order for the sweet taste, you need sugars.
Most of the recipes do require an ice cream maker and those machines are described in detail so readers will know how to purchase/use one to best effect. Other topics such as storing, churning, and scooping are covered as well. There are recipes that don't need an ice cream maker (e.g., granitas and popsicles) as well.
Recipes are varied: from vanilla bean (using an actual vanilla bean), chocolate chip cookie dough, chai tea, mocha almond fudge, to peach melba sorbet and blood orange granita. There are some surprises - ice cream sandwiches, root beer floats, and blueberry balsamic pops. So we have a combination of the traditional and some new flavors to explore.
The recipes are easy to read, one page per recipe, with a large bold title, italicized introduction/tips, ingredients in a separate font, and then directions in numbered short paragraph form.
Although there aren't any photographs for the recipes (Storey Basic titles tend to just have illustrations in the beginning), this is still an excellent way to enjoy frozen treats without dairy, using commonly available ingredients, and most fairly easy to make.
Reviewed from an ecopy provided by the publisher.
(Disclaimer: This book was given to me for free from the publisher, via NetGalley, in return for an honest review)