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Vegan a la Mode: More Than 100 Frozen Treats for Every Day of the Year Hardcover – July 1, 2012

4.6 out of 5 stars 34 customer reviews

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Editorial Reviews

About the Author

Growing up as a vegan with a voracious sweet tooth, Hannah Kaminsky had to learn to bake for herself at a young age.  Endlessly experimenting with different recipes and creative combinations, there is always some new dessert or treat to taste in her busy kitchen. Developing her skills primarily through trials for her blog, bittersweetblog.com, food photography quickly became a passion as well, and is now the focus of her college degree. She is also the author of My Sweet Vegan and Vegan Desserts
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Product Details

  • Hardcover: 256 pages
  • Publisher: Skyhorse Publishing; 1 edition (July 1, 2012)
  • Language: English
  • ISBN-10: 1616087242
  • ISBN-13: 978-1616087241
  • Product Dimensions: 0.8 x 0.1 x 0.8 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Best Sellers Rank: #333,876 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
I think when one becomes vegan, they don't stop to think what how that is going to affect desserts at times. Sure, you can get blondies, cookies, cakes and pies, but when it's sweltering, and you want to have a cup (or cone) of ice cream....

Banana "soft-serve" won't cut it.

Enter: Hannah "Queen of Desserts" Kaminsky. I got her second cookbook (Vegan Desserts) for the ice cream recipes and the meringue. I demanded an ice cream maker for this cookbook alone.

What Hannah excels at is that she doesn't just make "traditional" ANYTHING. It's exotic and different and pushes you (and your taste buds) to explore a whole new world of eating. So unlike "The Vegan Scoop", "Lick It" and "Vice Cream" which has (soy milk, coconut milk, and cashew cream as bases) but the recipes all follow the same path:

Vanilla - add extract, sugar, milk, blend, cool, churn
Strawberry - add berries, sugar, milk, blend, cool, churn
(and so on)

Hannah makes French Vanilla ice cream. Not your basic Cookie Dough, but Cookie Dough Monster. Not just Strawberry but Strawberry and Lemon Curd. and so on and so forth. Its the simple tweaks on classics, and things you'd never think about (watermelon sorbet? heck, yeah! (never would have thought of it). Banana Pudding? Blueberry Muffin? Cinnamon Graham? Check,check and check.

I've now made several recipes, and they are VERY easy, and pantry friendly (things that you may not always have on hand would be Agar, Vanilla Beans/Paste (Necessity for the French Vanilla), Citric Acid (optional).) that I can re-call off hand.

Most of these equal a quart of ice cream so the cost of making it vs. buying a store brand is comparable (for fruit etc).

The ice creams I've made are:

French Vanilla.
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Format: Hardcover
My kids and I have been deliciously making our way through this book this summer, and LOVING the tour!
The recipes are great; my 12-year-old has done most of the "cooking" and I'm pleased that the directions are easy for her to follow.
If you have a modestly stocked vegan pantry, there isn't any need to hunt down special ingredients - I don't shop any specialty/gourmet/health-food stores and was able to find everything easily, if I didn't already have it.
The pictures are beautiful and mouthwatering, causing my kids to drool for hours over "what we're going to make next"...
One note: This IS a dessert book. We all realize ice-cream is dessert before purchasing it, right? Sugar can be vegan and we vegans like our desserts just as much as the rest of the world.
Whether you think you'll be making ice cream every week or just once in a rare while, this is a valuable and informative book to have - and the pictures are great, just for browsing. I can't say enough about Hannah's book, I love almost everything she creates anyway, but I think ice cream has to be at the top of my list!
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Format: Hardcover
I just bought a brand new Cuisinart Ice-100 and figured I would break it in using Hannah's new book. I decided to check it out from the library first to decide if I wanted a hard copy or a kindle copy but I can tell you this right now- I'll definitely be getting a hard copy to keep around since it will be used more frequently!

I have only made two recipes. The first I made was the French Vanilla and it was so creamy and decadent. Talk about indulgence! It makes every other vegan vanilla ice cream out there taste boring in comparison. This will definitely be a repeat. The other recipe I made was Double Chocolate Fudge Chunk and this was amazing! It had chunks of fudge in every bite which was painless to whip up and the actual chocolate ice cream had great flavor depth (Hannah never fails in that department).

I'm excited to try more recipes and am looking forward to keeping cool with this book this summer.
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Format: Hardcover Verified Purchase
Tried a few recipes from this book, all with the Kitchenaid ice cream maker, and had no problem whatsoever with any of them.
You might want to reduce the amount of sugar you use as they tend to be very (too) sweet.

You get both classics and more original recipes, recommended!
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Format: Hardcover Verified Purchase
Full of innovative ice cream flavor combinations and perfectly detailed directions that yield a creamy, luscious result, Hannah Kaminsky's newest book is the ice cream book I've been waiting for, forever. With 200+ pages of recipes covering every possible genre of flavor, this is a must-have book regardless of if you care if it's vegan or not. Hannah uses coconut milk and/or unsweetened almond milk or soy creamer (you can also use soy or other plant milks, I love using organic, unsweetened Westsoy in her recipes) along with arrowroot or cornstarch in the cooking process to achieve lovely, thick, "chewy" ice cream texture everyone wishes for, especially if you have made vegan ice cream before! Yes, there is sugar and fat. OH YES. It IS ice cream, after all (coconut cream or almond cream or soy cream, it is REAL ice cream, however you slice it).

I am partial to the recipes using fresh fruit and veggies since it is summer and these things are in season: Fresh Corn Ice Cream (which I made, and was stupendous), Blueberry Balsamic, Rose Petal Ice Cream, and BEET--yes, BEET ice cream, which I can't wait to try, Paradise PLUMB (I need to run out and get some fresh plumbs, this one looks unbelievable), the list goes on and on and on of amazing flavors. I also made the Peanut Butter Bombshell, which delivered as promised. (I still love more traditional flavors as well.) French Toast Ice Cream. Birthday Cake Ice Cream (made with FRESH cupcakes!!) Rosemary Pecan. UNBELIEVABLE.

Just buy the book. You won't be sorry. Or, you might be. I am now addicted to making ice cream. Hannah's stunning pictures of each recipe don't help...
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