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The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing Paperback – June 1, 2009
"The Big 15 Paleo Cookbook" by Megan Flynn Peterson
Explore over 150 recipes made with 15 fundamental ingredients that save you time, energy, and money while going 'Paleo'. Learn more
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“This is the ultimate book of dairy-free dessert. Bursting with innovative flavor combinations, tasty toppings, and irresistible accompaniments, expert ice cream maker Wheeler del Torro has created a true masterpiece with The Vegan Scoop. I’d like a scoop of everything, please!”
—John Robbins, Author of Healthy at 100,The Food Revolution, and Diet for a New
“This is the best thing ever to happen to vegan ice cream! The enticing flavors and colorful pictures are impossible to resist.”
—Jennifer McCann, author of Vegan Lunch Box and
Vegan Lunch Box Around the World
“These recipes are totally out of control! Veganism has never been so fun, easy, and innovative.”—Rory Freedman, author of #1 New York Times bestseller Skinny Bitch
“The Vegan Scoop will forever change the way you think about ice cream. In Wheeler del Torro’s hands, vegan ice cream is not only far more nutritious than traditional ice cream, but more delicious and outrageously varied. This book is an absolute must-have for ice cream aficionados everywhere.”
—Dr. Will Tuttle, Ph.D., author of The World Peace Diet
“As luscious as the recipes themselves, this cookbook puts vegan ice cream on the map and leaves its animal-based counterpart in the dust. Vibrant, fun, and full of factoids, The Vegan Scoop is pure bliss.”
—Colleen Patrick-Goudreau, author of the award-winning
The Joy of Vegan Baking and The Vegan Table
About the Author
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Top Customer Reviews
Arrowroot powder is a nice additive for better texture
Soy creamer can be used for a creamier texture
I have made soy-based ice cream for years now, but have never used either of these ingredients. I would merely take a regular ice cream recipe and substitute soy milk for real milk. These concoctions were good, but lacked a bit in the texture department. Now I have a solution!
As for the rest of this recipe book, it is a single base recipe for the majority with a single ingredient added to make a unique flavor. So, for Espresso ice cream, add 1/4 c espresso to the base recipe. For "Earl Grey", steep the soy milk in 8 bags of Earl Grey -- same base recipe otherwise! Are we to believe that adding a single simple ingredient will transform this recipe into the perfect balance of new flavors? No additional sugar or slightly less sugar would be better? And does every recipe really benefit from EXACTLY 1 Tbls of vanilla extract?
Also, I tried one of the "novelty" flavors -- Chocolate Martini. Next to the recipe is a picture of thick, creamy, dark chocolate ice cream with a frozen black olive on the side. Wow! Amazing that you can get such a wonderful looking ice cream from sugar water and a total of 6 teaspooons of various liquors. Well, you can't! The mix looks like dirty water and the finished product looks like a dirty slushy -- and tastes about the same.
I am going to buy "Lick It!" which is recommended by another reviewer. Sounds more promising. I'll also be experimenting with my own recipes by adding various quantities of soy creamer and arrowroot powder.
The only drawback to the book is that almost every recipe calls for soy milk or soy creamer, as well as either white (usually) or brown sugar. Out of 150, there are only 12 or 13 that do not have soy milk or creamer (and a few of those are sorbets with no milk at all). The author recommends experimenting with nut and coconut milks, and even gives a recipe for making your own cashew milk, but I have not tried this yet. Given how "creamy" soy creamer is compared to say, almond milk, I am uncertain about how the ice cream might turn out. Maybe too much "ice" and not enough "cream"? Specific suggestions would have been useful here. For the sugar, I have been substituting agave with mixed results. (Most recipes call for about 1/2 to 3/4 a cup of sugar to make 1 quart of ice cream.) Update: I have found that when substituting agave for sugar, about half the amount the recipe calls for is good. I think agave must not "disappear" when freezing the way sugar does.Read more ›
I kid, I kid - but just about the last part. In all seriousness, THE VEGAN SCOOP really is a personal favorite. I love everything about this cookbook: the gorgeous, glossy pages. The luscious, lovingly-photographed balls of frozen deliciousness. The easy-to-follow - yet terribly creative - recipes. The sometimes-sneakily subversive "tasty tidbits" that grace each page's margins. The way del Torro encourages readers to experiment with different fruits, spices, seasonings and - yes! - even vegetables on their own. The freaking color palette. Simply put, THE VEGAN SCOOP is all kinds of awesomeness.
The book, which - have I not already mentioned? - itself looks yummy enough to eat - features 150 recipes for vegan, dairy-free ice cream and ice-cream related foodstuffs. (Disclaimer: all of the ice cream recipes require an ice cream maker.Read more ›
Most Recent Customer Reviews
I missed ice cream for many years until I found this book. These recipes are pretty close to the real thing without using cows milk. Yum.Published 22 days ago by Amazon Customer
I have made ice cream from this book for over a year. My ice cream is better than any vegan store bought ice cream. Read morePublished 11 months ago by hellos
Love it and will be making more ice cream now that I have this to help me keep it vegan.Published 20 months ago by Rhonda S. Willis
I made several attempts to make soy/almond milk and each time I ended up with icy homemade ice cream. Read morePublished 21 months ago by Hyacinth
This is the best cook book ever . We just love all the ice creamsPublished 23 months ago by Lillian
recipes all required soy milk which is not on my diet regimine.Published 24 months ago by jack c. richardson