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ice cream is rich, delicious and a great alternative to dairy based ice cream. The toasted coconut and peanut butter chocolate chip vice creams are especially good.
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Vice Cream: Over 70 Sinfully Delicious Dairy-Free Delights
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It’s love at first bite! Until now, vegans and lactose-intolerants have missed out on perfect rich, creamy ice cream, and have been left with bland, too-healthy-tasting alternatives. Who knew it was possible to create a satisfying ice cream-like dessert without the milk and cream? Jeff Rogers and his vice cream to the rescue! VICE CREAM offers more than 70 scrumptious recipes for all the vegans out there who’ve been missing scoop after scoop of mouthwatering ice cream. For the first time, you can make truly creamy and delectable ice creams using purely vegan ingredients—the milks come from nuts, the sweeteners are maple syrup and dates, and the flavors are just amazing. Recipes include favorites like chocolate, vanilla, chocolate chip, mocha, and peanut butter, as well as fresh fruit flavors like blueberry, raspberry, lemon, and strawberry, and many more. After your first spoonful, you’ll be astonished at just how tasty and rich this healthy alternative to the heaviness of “real” ice cream can be. With vice cream in the freezer, you’ll never yearn for milk-based ice cream again.
112 pages, Paperback
First published February 24,2004
This edition
- Format
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112 pages, Paperback
- Published
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February 24, 2004 by Celestial Arts
- ISBN
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9781587611995
- ASIN
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1587611996
- Language
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English
About the author
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I love photography and have been consumed with creating images ever since I traded a gun for my first camera. After obtaining a BA in Art from Transylvania University in 1981, I completely switched over to photography as my primary medium for expression. Since 1988, I have been creating award winning images for the advertising and corporate world, regularly seeing my images in national magazines. Even though I have completed many, many jobs for clients, nothing gives me more personal satisfaction than exploring landscape photography.
To date, there are now six beautiful and successful coffee table books that I have published and contributed all the photography. My work is used often in public spaces, hospitals (love having my work in healing environments) and homes.
To date, there are now six beautiful and successful coffee table books that I have published and contributed all the photography. My work is used often in public spaces, hospitals (love having my work in healing environments) and homes.
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Am going hog wild with my new sorbet machine. Love these recipes! Only criticism is that they are all basically the same (literally, they are all cashew-based), with different flavors. But I'm glad I have it. Knew I'd soon have a use for those vanilla beans I smuggled back from Bali. Anyone who wants to come over for a sample, let me know. I make too much of this stuff.
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Many Good recipes. Cashew cream seems to be a key ingredient. However, this book wasn't much use to me because my family is allergic to tree nuts.
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There are so many good in the store non-dairy ice creams available now, but the recipes in here are good to have and fun to make. Many of the ice cream recipes have very unusual flavors that would be difficult to find ready made. There are recipes for raw ice creams and ice cream sauce toppings. This is a real recipe book with a basics section that is helpful. Most of the recipes if made as suggested are for a quart of ice cream or a cup of sauce but it's easy to change the amount of the ingredients. And seeing the recipes in here, it's then easy to get creative and make some unique creations.
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WHAT I LIKED:
I really like the idea of making vegan ice cream. So many regular ice cream recipes have eggs in addition to the milk and/or cream. Maybe with a little tweaking and some work I could manage to make one of the recipes in this book. But...
WHAT I DIDN'T LIKE:
It seems like you need multiple kitchen appliances to make these recipes. Since most of the recipes involve making a nut-based milk, it seems like you'd need a serious blender. I doubt mine could handle it. If the recipe involves fruit, it seems to require a juicer which I don't have. So that's two appliances in addition to the ice cream maker, which I have and was looking to get more use out of. The whole process just seems a bit too involved for me.
I really like the idea of making vegan ice cream. So many regular ice cream recipes have eggs in addition to the milk and/or cream. Maybe with a little tweaking and some work I could manage to make one of the recipes in this book. But...
WHAT I DIDN'T LIKE:
It seems like you need multiple kitchen appliances to make these recipes. Since most of the recipes involve making a nut-based milk, it seems like you'd need a serious blender. I doubt mine could handle it. If the recipe involves fruit, it seems to require a juicer which I don't have. So that's two appliances in addition to the ice cream maker, which I have and was looking to get more use out of. The whole process just seems a bit too involved for me.
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This is the vegan guide to making ice cream, and you'd better like coconuts and cashews because those are the bases for just about every one of these recipes. I have a food intolerance to dairy, cashews, and coconut, so that means I have to convert these recipes to other ingredients. I kind of wish he had just given basic recipes for various primary ingredients (e.g. a cashew base, a coconut base, a hazelnut base, etc.) and then given instructions for variations on flavor.
This book is also missing one thing I love in cookbooks: pictures. The cover is great, but that's the only picture provided.
This is a great beginning book for making frozen dessert from alternative ingredients. I kind of suspect that with the raw food movement picking up steam, there will be a prettier and more varied book on this subject out soon. This book is likely to stay on my cookbook shelf until that prettier younger sister rolls out of the publisher's warehouse.
This book is also missing one thing I love in cookbooks: pictures. The cover is great, but that's the only picture provided.
This is a great beginning book for making frozen dessert from alternative ingredients. I kind of suspect that with the raw food movement picking up steam, there will be a prettier and more varied book on this subject out soon. This book is likely to stay on my cookbook shelf until that prettier younger sister rolls out of the publisher's warehouse.
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I haven't made any thing from this book in awhile so I can't remember any specific recipes that were awesome, but I used it a bunch a number of years ago, and liked everything I made. Clear recipes with clear instructions. Most of the ice cream bases are made by soaking cashews.
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I’m writing this in the hottest part of the summer, and wish I could serve you some of Rogers’ delicious vegan ice creams. I’ve tried two so far: Black Forest (flavored with cocoa and fresh cherries) and Carrot Cake (based on carrot juice, walnuts, maple syrup, cinnamon, and nutmeg). Both of these inspired enthusiasm bordering on ecstasy in the people I served, and other concoctions in the book sound equally wonderful. The recipes rely on cashews as the creaminess component, rather than on soy or coconut as other vegan ice creams do. A few raw recipes are included also. This little book is still in print (as of mid-2010) and would be a fabulous addition to your cookbook shelf.
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