Making Vegan Frozen Treats: 50 Recipes for Nondairy Ice Creams, Sorbets, Granitas, and Other Delicious Desserts. A Storey BASICS® Title, by Nicole Weston
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Making Vegan Frozen Treats: 50 Recipes for Nondairy Ice Creams, Sorbets, Granitas, and Other Delicious Desserts. A Storey BASICS® Title, by Nicole Weston
Read Online Ebook Making Vegan Frozen Treats: 50 Recipes for Nondairy Ice Creams, Sorbets, Granitas, and Other Delicious Desserts. A Storey BASICS® Title, by Nicole Weston
Enjoy all of your favorite ice creams — without the dairy! In this Storey BASICS® guide, Nicole Weston shows you how to make vegan “ice creams” right at home, with soy, almond, or coconut milk. Fill your bowl with classics like vanilla, chocolate, and strawberry, or get creative with flavors like chai tea, peanut butter and banana, and coconut-raspberry-lime. Weston also includes recipes for vegan sorbets, granitas, pops, and even vegan cookies for making dairy-free ice cream sandwiches.
Making Vegan Frozen Treats: 50 Recipes for Nondairy Ice Creams, Sorbets, Granitas, and Other Delicious Desserts. A Storey BASICS® Title, by Nicole Weston- Amazon Sales Rank: #1496787 in Books
- Published on: 2015-03-24
- Original language: English
- Number of items: 1
- Dimensions: 6.80" h x .40" w x 5.00" l, .0 pounds
- Binding: Paperback
- 96 pages
From the Back Cover EXACTLY WHAT YOU NEED TO KNOW Make creamy, rich desserts with your favorite vegan milks. Nicole Weston, a successful recipe developer and the food writer behind the popular blog Baking Bites, offers luscious recipes for velvety frozen desserts made with soy, almond or coconut milk. Imagine churning Coconut Mango Rice, Mocha Almond Fudge, and Vanilla Bean ice creams with no dairy! Fruity sorbets and granitas, inventive popsicles, and vegan-cookie ice cream sandwiches round out this delicious collection of dairy-free options.
About the Author Nicole Weston, a Los Angeles-based pastry chef, food writer, and recipe developer, is the author of How to Make Frozen Yogurt and How to Make Ice Cream. Her blog, Baking Bites, was named one of the 50 best food blogs in the world by the London Times and has been featured in other newspapers and publications, including the Washington Post, the Sacramento Bee, the Vancouver Sun, and People Magazine Country Edition.
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Most helpful customer reviews
3 of 3 people found the following review helpful. Enjoy Frozen Treats Without Dairy By Talvi Storey Basics line of books take one subject and make it easy to do/make/perform. I've found the entire series to be excellent - each provides a good mix of useful information and lack of fluff.In this book, dairy free recipes produce everything from mint chocolate chip to rich sorbets. Traditional milk and cream are replaced with recipes that are dairy and egg free. The book doesn't use commercial non dairy creamers since they tend to have a lot of unwanted extra ingredients such as sweeteners and chemicals. The focus on the book is to be able to use commonly-available ingredients that can be picked up at most supermarkets.Soy milk, almond milk, and coconut milk are the bases for the ice creams. Sugar and syrups add the sweetness factor. Note that these aren't going to make ice cream any healthier - in order to have the smooth richness of ice cream you need to have a high fat content. And in order for the sweet taste, you need sugars.Most of the recipes do require an ice cream maker and those machines are described in detail so readers will know how to purchase/use one to best effect. Other topics such as storing, churning, and scooping are covered as well. There are recipes that don't need an ice cream maker (e.g., granitas and popsicles) as well.Recipes are varied: from vanilla bean (using an actual vanilla bean), chocolate chip cookie dough, chai tea, mocha almond fudge, to peach melba sorbet and blood orange granita. There are some surprises - ice cream sandwiches, root beer floats, and blueberry balsamic pops. So we have a combination of the traditional and some new flavors to explore.The recipes are easy to read, one page per recipe, with a large bold title, italicized introduction/tips, ingredients in a separate font, and then directions in numbered short paragraph form.Although there aren't any photographs for the recipes (Storey Basic titles tend to just have illustrations in the beginning), this is still an excellent way to enjoy frozen treats without dairy, using commonly available ingredients, and most fairly easy to make.Reviewed from an ecopy provided by the publisher.
3 of 3 people found the following review helpful. Short, sweet and effective By Claudia Blanton What a delightful book, filled with information and recipes that are easy to follow, yet produce a wonderful result! I am impressed by the easy-going style, and the clear instructions of this recipe book, that not only includes 50 recipes, but additional information for anyone who is transitioning to a vegan diet, or has already adopted the lifestyle. Even if you are not following this way of life, this book can open your eyes to the possibilities of treating yourself with healthier choices. What is not to love? The chocolate ice cream alone makes me want to run and get a second ice cream maker. But the Vanilla and Toasted Coconut Ice Cream is my all time favorite. I am inspired by the possibilities!(Disclaimer: This book was given to me for free from the publisher, via NetGalley, in return for an honest review)
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Making Vegan Frozen Treats: 50 Recipes for Nondairy Ice Creams, Sorbets, Granitas, and Other Delicious Desserts. A Storey BASICS® Title, by Nicole Weston iBooks
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