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The New Scoop: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus Some Old Favorites) Paperback – November 18, 2011
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From the Author
The flavors in The New Scoop: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus Some Old Favorites) are divided into several chapters. The Old Favorites include Vanilla, Vanilla Bean, Rich Chocolate, Chocolate (made with cocoa powder), and Strawberry Ice Creams. Banana, Blueberry, Peach, Ginger, Mint Chocolate Chip, Mocha Almond Fudge, Pistachio, and Coffee Ice Creams are all here too.
But you'll also find Peanut Butter and Jelly, Peanut Butter Chocolate Chip, Toasted Almond, and Toasted Coconut Ice Creams, since they are classic flavor combinations, and they are likely to be your favorites soon.
The chapter on Herbs, Spices and Unusual Flavors use rosemary, basil, mint, and even some vegetables, to create some surprising combinations. Tomato Basil Ice Cream, Cucumber Mint Frozen Yogurt, Avocado Ice Cream, Beet-Balsamic Ice Cream, and Cherry Almond Coconut Milk Ice Cream will probably leave you pleasantly surprised. Bumpy Road Ice Cream will give you lots to chew on: Peanut Butter Banana Ice Cream, with a chocolate swirl, banana chunks, and chopped peanuts!
The Sherbets and Sorbets chapter features fruits in some refreshing combinations. Blackberry Mint Sorbet, Pear Sorbet, and Watermelon Sorbet are great when you want something light but still bursting with flavor.
After learning how to make your own soy or coconut milk yogurt easily at home, you can use them, or commercially prepared yogurt, in the Frozen Yogurts recipes. Those include Lemon Frozen Yogurt and Raspberry Chocolate Chip Frozen Yogurt. You even get to make chocolate chips the secret way that manufacturers do. No more dumping in a handful of hard, lumpy, store-bought chocolate chips.
Asian and Tropical Tastes is a chapter full of flavors popular in other parts of the world, including Japan, Korea, China, Malaysia, India, and the tropics. You'll find ways to use Asian pears, kinako (roasted soybean powder), azuki beans, taro, lychee, mugicha (barley tea), green tea, and tropical fruits like papaya, mango, jackfruit, guava, pineapple, tamarind, and lilikoi (passion fruit.)
One entire chapter is devoted to step-by-step directions for making Mochi Ice Cream. If you've never had it before, you might wonder what all the fuss is about. If you love it, you'll be jumping for joy at the prospect of finally being able to eat it again, with whatever flavor ice cream you like.
All of the recipes allow you to use either sugar or agave nectar, which doesn't spike blood sugar. You can use various nondairy milks to suit your taste, too. The chapter on Ingredients is full of hints and tips on substitutions and how to create your own flavors.
You can adjust the level of sweetness or tartness to suit your tastes and the fruits and other ingredients you are using. Hate nuts? Leave them out. Don't like coconut milk? No problem. Want to add a chocolate swirl to another flavor? Go for it. You have total control.
Most of the recipes do not involve cooking or heating, which means you can whip up a batch any time you're in the mood, in as little as 40 minutes. That's less time than it would take to run to the store--IF you could find your favorite flavor, that is. There's even a chapter with Tips on How to Make Ice Cream Fast.
So what are you waiting for? Stop drooling and dive in. You're sure to find something to love in this vegan ice cream cookbook. Happy Churning!
I just made the fresh guava ice cream recipe out of my friend Alina's new vegan ice cream cookbook. I used my Mom's guavas and it came out wonderfully smooth and creamy. The fresh guava is subtle and fragrant. I am actually not missing the heavy cream I would usually be using. The recipes run the gamut from classic favorites (Mint Chocolate Chip) to intriguing, mind-bending combinations (Carrot Apple Coconut Curry). It is more than an ice cream cookbook. It it a passionate treatise on taking ice cream making to the level of a grand adventure. I wonder how many ice cream machines were sacrificed testing these more than 100 recipes. I will definitely be trying more soon. I have my eye on the lilikoi frozen yogurt recipe next since I have so many lilikoi right now.
-Dorothy Arriola Colby
This recipe book contains 15 chapters and an Index for a total of 208 pages. In the last chapter it contains the topic of TROUBLE SHOOTING. I'd welcome seeing that in any cookbook I buy and use. For the most part, I stay out of the kitchen. So I should probably stay out of the kitchen for sure. But these recipes for ice cream are fascinating, and the many pictures entice the reader into trying something new and different.
Who are the readers of this book? Readers who are tired of ordinary ice cream, who have dietary problems that require different ingredients, or who are searching for a new experience in ice cream eating. For those readers I recommend this book.
In the first chapters, you'll learn the difference between ice cream, sherbet, sorbet, granita, and frozen yogurt. The author then introduces you to the various kinds of milk you may want to try--coconut, soy, grain milks and the ingredients you may want to mix with the milk. You'll need fats, starches, sweeteners, agave nectar, maple syrup and others.
And to insure edible results you'll need the right equipment in your kitchen. This can be as simple or as elaborate as you care to make it.
And of course, you'll find dozens of recipes to tempt you. My advice is to read the book through carefully before you begin trying a recipe. Each success will lead to another. This book is a winner.
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About the Author
Alina Niemi is a writer, illustrator, artist, teacher and musician. Her award-winning vegetarian and vegan recipes have appeared in magazines and books. She loves traveling the world, eating anything vegetarian she can find, and trying to re-create those dishes at home, using products she can get in her home country.
Some of the recipes in her vegan ice cream cookbook, The New Scoop: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus Some Old Favorites) were inspired by dishes she tasted on her travels. She wrote the book after 20 years of making her own ice cream at home, when she bought herself an ice cream maker for Christmas.
How much difference could there be? A lot!
She loved the smooth, creamy texture and ease of preparation with the ice cream machine. Not to mention the fact that she could whip up a batch in about 40 minutes, start to finish, under the right conditions. (Read about that in the book, too.)
But when she went looking for a vegan ice cream cookbook, most of the recipes called for ingredients like soy creamer and arrowroot, or were all made with coconut milk. Besides, she wanted Mint Chocolate Chip Ice Cream with the kind of chocolate chips you get in store-bought stuff, not hard mini chocolate chips from a bag.
After months of testing and several hundred batches of ice cream later, her book was born. She wants people to know vegan ice cream can be every bit as creamy, delicious, and fulfilling as the real thing, and easy enough for anyone to make at home.
She is currently working on children's picture books while trying to maintain her online store and blog. Find recipes at her blog: almostveganinparadise.com Get free ice cream recipes and find out more at: alinaspencil.com
Top customer reviews
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I use all the no soy/no oil recipes. Nut butters and coconut milk are my usual ingredients and I use coconut sugar instead of agave or other sweetners.
I never cook with Stevia anymore it is too iffy. So give this a try if you want. I'm happy I did and can stick to my guns about healthier eating.
After making my own vegan ice cream at home - very successfully and deliciously - for the last half-dozen years or so, I didn't expect to learn all that much by reading another set of vegan ice cream recipes. I was most pleasantly shocked by what "The New Scoop" had to offer me.
All of the basic yummy ice cream flavors are found in this book, along with many exotic and even bizarre-sounding flavors. There are many different "base" ingredients from which to choose. Some use tofu as a base, while others use coconut milk, soy milk, other vegan milk, soy yogurt, fruit, or fruit juice. I've tried a bunch of different recipes from this book, and they've all been EXCELLENT.
The most unusual ice cream I've made so far is beet ice cream. It sounded so weird that I just had to try it! Certainly, this flavor would never have occurred to me in a million years. I shared the beet ice cream with my sons (8 and 4 years old) and my parents. My sons LOVED it! Do note that if I had attempted to place beets in front of them at the dinner table, a full-blown riot might have ensued. Instead, my boys delighted in the bright pink color and sweet-with-earthy-undertone flavor of their dessert. As for the adult testers, we all agreed that it was perfectly pleasant and we would be happy to have it again, but it would never rival a flavor like mint chocolate chip. Clearly, though, it is a GREAT way to sneak some extra veggies into the diet!
In addition to presenting some terrific new ice cream recipes, "The New Scoop" also gave me several easy techniques that have substantially improved the quality of my ice cream. Suffice to say that I will NEVER add chocolate chips the same old way again!
"The New Scoop" is packed not only with numerous ice cream flavors, but sherbet, sorbet, and frozen yogurt recipes as well - all 100% vegan! There is an extensive introductory section that thoroughly explains the differences between these various kinds of frozen desserts, as well as information on what is involved in preparing a delicious batch.
While the book provides numerous excellent recipes, tweaking the recipes to suit your own personal tastes or dietary needs is actively encouraged. Want it sweeter? Add more sugar or agave nectar. Allergic to soy milk? Use rice milk instead. As the author states, "You are the boss of your ice cream!"
"The New Scoop" gives its readers plenty of information, along with an incredible variety of vegan ice cream flavors. I am very grateful to have received this book as a gift, or I might never have discovered how much more there was to learn in the world of homemade vegan ice cream!
Now we can go well beyond the grocery store options to make a different non-dairy dessert every week for two years--and still not have tried all the recipes in this book! Starting with 17 "Old Traditionals" (but extending the term a bit to include Apple-Maple-Walnut and even Peanut-Butter-and-Jelly flavors), the book continues into uncharted territory, with 35 recipes for ice creams or sorbets with unusual ingredients or combinations of ingredients. How about Carrot-Apple-Coconut-Curry or Beet-Basalmic Ice Cream, or Lemongrass-Ginger-Mint Sorbet? I've tried a few of these, and even when the ingredients sound strange, the results are delicious! Then there are 15 Frozen Yogurt desserts with such goodies as Raspberry-Chocolate-Chip or Pomegranate-Blackberry-Mint Frozen Yogurt. But wait--she's not done yet! There are 40 more recipes (yes 40!) in the Asian and Tropical Tastes category--everything from Guava Sherbet to Okinawan-Sweet-Potato-Ice Cream.
Though The New Scoop has pictures, I wish they had been in color. A strength of the book is the discussion of ingredients--the characteristics of different milk alternatives and sweeteners, and the roles of other ingredients, as well as telling you how to freeze fruit, toast nuts, and get the ice cream out of the freezer when it's stuck!
I strongly recommend The New Scoop for everyone who loves ice cream--and culinary adventures!