Super Vegan Scoops!: Plant-Based Ice Cream for Everyone
By Hannah Kaminsky
2021 • Skyhorse Publishing
Freeze! Leave those processed frozen desserts at the grocery store and dive into creamy, cool custards made in your own kitchen.
It's not a crime to want a more exciting ice cream experience than the average chocolate or vanilla scoop. Super Vegan Scoops! churns out cool treats without dairy or eggs in unconventional flavors, truly offering tastes to delight even the most discerning sweet tooth. Special equipment need not apply for many of these surprisingly simple sweets, covering no-churn options for quick pops and decadent ice cream cakes. Even handheld novelties like you've never seen before, complete with chewy cookies and crisp chocolate shells, come together with ease.
If temperatures should ever drop too cold to indulge in something icy, don't despair. Innovative recipes transform traditional ice cream bases into entirely new treats. There's no such thing as too much ice cream when excess can be melted down and baked up into everything from quick bread to scones. Yes, you can have ice cream for breakfast, without getting brain freeze, too! Some of the delicacies featured include:
Bulletproof Coffee Ice Cream
Caramelized Green Grape Sherbet
Cucumber Raita Frozen Yogurt
Melted Truffle Dark Chocolate Ice Cream
Cookie Dough Pudding Pops
Vanilla Bean Bee's Knees Ice Cream Sandwiches
Completely Coconuts Ice Cream Cake
Rum Raisin Bread Pudding
So many more!
Put a stick in it, dig in a spoon, slice it thick, or melt it all down; there's a bolder face to plant-based ice cream waiting for you just beyond the ice maker.
Tags: Books, dairy-free, dessert, ice cream, vegan