In honor of National Ice Cream month, I wanted to review Jeff Rogers new book, Vegan Ice Cream. Both of my kids are allergic to dairy, but luckily there are amazing ice cream recipes that taste better than the original! I’ve been running out of ideas of new flavors to try, so this was the perfect inspiration.
Vegan Ice Cream is a 130 page book filled with 90 sinfully delicious recipes. The book discusses sweeteners, extracts, additives (like chocolate chips, nuts), milks, powders, and more. There are recipes for sauces, ice cream, and raw ice cream. You can make the ice cream in an ice cream maker and some will work in ice pops.
Majority of the ice cream recipes call for cashews or almond milk. So if you have a nut allergy, this isn’t the book for you. I was hesitant to try making the ice cream with raw cashews, but was pleasantly surprised. It has a very rich flavor without a nasty aftertaste. You make the cashew milk yourself by blending the nuts in a blender or juicer.
Cashews are rather expensive, so I’m not sure I’d make a lot of ice cream using these recipes, but the ones I tried were delicious! There were a few other recipes that called for almond milk or coconut, which you can purchase relatively cheap at Trader Joes or Whole Foods.
Some flavors include: Chocoholic Delight, Brownie Chocolate Chip, Mocha Mint, Strawberry Rhubarb, Apple Cinnamon, Black Forest, Pumpkin, Mayan Chocolate, Chai, Fig, Blueberry Peach, Pecan Pie, and more!
You can purchase a copy of Vegan Ice Cream from Random House for $16.99.