The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing

by Wheeler del Torro,

Average Rating: 4.5 Rating

List Price: $19.99 / Lowest Price: $12.68

From the Editors

<DIV> Developed by vegan hipster Wheeler del Torro of Wheeler’s Frozen Desserts, these “faux” creams feature 100 percent vegan-certified ingredients, making them suitable for both vegans and those with lactose intolerance and other dairy aversions. And with each serving containing approximately 80 calories—nearly 100 calories fewer than a serving of traditional ice cream—you can indulge with peace of mind (and keep your trim waistline!). Chapters are devoted to innovative flavor “inspirations,” and cover everything from Caribbean & Island Flavors to Healthy Flavors and Aphrodisiacal Flavors. You’ll also find two chapters full of recipes for toppings, sauces, sides, and other dessert accompaniments. Recipes include: Peanut Butter Banana Black Sesame Chocolate Marshmallow Almond Cookie Orange Passion Fruit Granola Crunch Pecan Apple Danish Espresso Bean Vanilla Graham Cracker and hundreds more! </div>
Product Description

Customer Response

Great traditional ice cream alternatives
This book is an excellent resource for those of us who can't or won't have dairy. It also makes ice cream a lot easier if you're intimidated by the making of a custard with egg yolks. I definitely recommend going beyond the soy milk and trying some nut milks as suggested, or lactose-free milk, if you're looking for dairy-free only. Overall this is a great resource and also gives a good framework if you want to experiment on your own.

Good flavor combinations, core recipe requires tweaking, relies heavliy on soy
As other reviewers have mentioned, the recipes in this book generally follow one of two core recipes (ice cream or sorbet) with various flavors added in. The flavor combinations are interesting, and for me, that makes the book worth it. I did find, however, that the core recipes for both the ice creams and the sorbets required some tweaking in order to get the right texture. I don't know if this is a result of my ice cream maker, or if others have had this problem too, but following the recipes to the letter produced a very runny ice cream. Since it was so runny, air was not sufficiently incorporated in, so after a few hours in the freezer, the result was a solid block. Definitely nothing resembling ice cream. I found that I got a much better result if I used only soy creamer instead of the soymilk/creamer combination that is called for in most of the recipes. Having made this change, I get ice cream with a fantastic texture, even after sitting in the freezer. The good thing is that since most of the recipes have the exact same core ingredients, it is easy to make the substitution. I have also found that increasing the amount of syrup in the sorbet recipes improves the texture greatly. These changes obviously make the recipes less healthy, but I don't think ice cream is supposed to be healthy anyway.

The book is very nice to look at, with lots of gorgeous pictures. The pages are littered with tidbits about food and veganism, some of were a little hokey for my taste, but nice nonetheless. There are also quite a few recipes for cookies, dessert sauces, and cakes. I haven't tried any of them yet, but they are a nice bonus. The Boston creme pie looks particularly promising.

An important note: while the author does encourage the reader to experiment with various other non-dairy milks, and there are a few recipes that do not involve any soy at all, the vast majority of the ice creams call for soy milk and soy creamer. This book is probably not all that great for somebody who cannot or does not consume soy products.

Same Recipe 150 Flavors
Actually all the recipes are based on 1 basic recipe which is something like 2 cups of soy creamer and 3/4 cup of sugar. Flavorings differ a lot and some are good. Some of the flavoring ingredients are hard to find.

Wonderful book!
This is a wonderful recipe book for non-dairy ice creams. So far I've made the butterscotch, chocolate chip cookie dough, coffee, and chocolate with peanut butter swirl (my fave so far!) and they've all turned out very well. A family member is allergic to dairy so I picked this up at a local bookstore and am so glad that I did! There are additional recipes in the back for brownies, cupcakes, Boston Cream Pie (my next recipe), cheesecakes, etc. It's truly a wonderful dessert book and I will be making all of our ice cream this summer from this book!

I scream for Vegan Ice Cream
I saw the author making ice cream on Everyday Dish, online. So, I made the vanilla ice cream and I'm sold. I followed the recipe to the letter, except I added a vanilla bean to the mix. The texture was the most important thing for me and this is really nice. The next day, you do have to let the ice cream sit on the counter for ten minutes, but then it will scoop easily. With 150 flavors in this book, I'm now inspired to try the other 149, including papaya, yam, green tea, sweet curry fig, rose water, etc. And of course, the whole first chapter is on the classic flavors like maple walnut, peanut butter, etc. The sorbets look really refreshing too. And the recipes are easy, even in my little 20-year-old Donvier ice cream maker.

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The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing

From the Editors

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