Since I have become intolerant of the lactose, one of the things that I miss most is ice cream. Non-dairy ice cream is so expensive. What I used to spend on a gallon, I now spend on a pint.
No more. Enter Vegan Ice Cream: Over 90 Sinfully Delicious Dairy-Free Delights by Jeff Rogers.
On some level, I feel like I should have been able to figure out these things on my own. The general premise for all the recipes is the same: non-dairy milk + whatever you want to flavor it + a sweetener of some sort, chilled and then churned/frozen in an ice cream maker. In fact, once you figure that out, the recipes seem a little repetitive, but that’s the only criticism I really have, and I think it’s a minor one.
The introductory material was fantastic. He introduced all the ingredients he would be using and gave substitution options for those with taste preferences or allergies. He also gave a straightforward account of how to make coconut milk from both fresh and dried coconut (that was my favorite tip, because I don’t have time to mess with a real coconut).
The recipes are so easy. This is an especially excellent book for beginner ice-cream-makers (the people, not the machines), because it will teach them to learn proportions and how to recognize when the mixture is the right texture for each step of the process.
Now let’s get down to business. I made some of the recipes just like it says to make them, but I also played around with it. My favorite thing that the book did was build my confidence to experiment with the recipes. I also enjoy that, of all the recipes I tried, there wasn’t a dud. They’re all delicious, and you need them in your life.
You’ll have to get the book to get his recipes, but I’ll tell you some things I did. I tried the following recipes his way, but I also did a tweaked version. My four favorite recipes in this book:
1. Espresso (of course) – I made it with hazelnut milk. RECOMMENDED. It was like eating a hazelnut latte.
2. Pumpkin – I don’t really like the taste of cashews. I get why they’re featured in a lot of the recipes, though. Because of their unique texture, they’re the simplest to use to achieve the consistency ice cream needs. The simplicity doesn’t solve my taste issue, though. Except with the pumpkin. When I added the pumpkin and the pie spices, I couldn’t even taste the cashew. It was delicious. And the texture was indeed perfect.
3. Peach – Armed with peaches recently plucked from Mom and Dad’s trees, I used almond milk and Grade B maple syrup. It tasted like peach cobbler. Bliss.
4. Peppermint – Peppermint ice cream is my most favorite ice cream ever. It’s a marvel – it’s crisp and creamy at the same time. Because I believe that you just can’t mess it up, I went full-on rogue with this one. Coconut milk (homemade really is best, but use the full-fat version in the can if you must), pulverized candy canes, and one squeeze of agave nectar (a little dab will do). It was so good I am tearing up just at the memory. I froze it in popsicle molds. Happiness on a stick.
Basically, if you want the joy of ice cream without the dairy, you need this book.
FTC Disclaimer – I received this book from Blogging for Books in exchange for an honest review.