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The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing |  | Author: Wheeler del Torro
Publisher: Fair Winds Press
Category: Book
List Price: $19.99
Buy New: $12.25
as of 9/6/2010 19:41 CDT details
You Save: $7.74 (39%)
Rating:  33 reviews
Sales Rank: 20132
Media: Paperback
Pages: 240
Number Of Items: 1
Shipping Weight (lbs): 1.6
Dimensions (in): 9.2 x 7.4 x 0.7
ISBN: 1592333923
Dewey Decimal Number: 641.813
EAN: 9781592333929
ASIN: 1592333923
Publication Date: June 1, 2009
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Product Description
Developed by vegan hipster Wheeler del Torro of Wheeler’s Frozen Desserts, these “faux” creams feature 100 percent vegan-certified ingredients, making them suitable for both vegans and those with lactose intolerance and other dairy aversions. And with each serving containing approximately 80 calories—nearly 100 calories fewer than a serving of traditional ice cream—you can indulge with peace of mind (and keep your trim waistline!).
Chapters are devoted to innovative flavor “inspirations,” and cover everything from Caribbean & Island Flavors to Healthy Flavors and Aphrodisiacal Flavors. You’ll also find two chapters full of recipes for toppings, sauces, sides, and other dessert accompaniments.
Recipes include:
Peanut Butter Banana Black Sesame Chocolate Marshmallow Almond Cookie Orange Passion Fruit Granola Crunch Pecan Apple Danish Espresso Bean Vanilla Graham Cracker
and hundreds more!
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| Customer Reviews:
Showing reviews 1-5 of 33
 Uninspired and repetitive October 29, 2009
Mark Newman
30 out of 31 found this review helpful
First let me say the I did learn two things from this book -- saving it from a one-star rating. Those things were:
Arrowroot powder is a nice additive for better texture
Soy creamer can be used for a creamier texture
I have made soy-based ice cream for years now, but have never used either of these ingredients. I would merely take a regular ice cream recipe and substitute soy milk for real milk. These concoctions were good, but lacked a bit in the texture department. Now I have a solution!
As for the rest of this recipe book, it is a single base recipe for the majority with a single ingredient added to make a unique flavor. So, for Espresso ice cream, add 1/4 c espresso to the base recipe. For "Earl Grey", steep the soy milk in 8 bags of Earl Grey -- same base recipe otherwise! Are we to believe that adding a single simple ingredient will transform this recipe into the perfect balance of new flavors? No additional sugar or slightly less sugar would be better? And does every recipe really benefit from EXACTLY 1 Tbls of vanilla extract?
Also, I tried one of the "novelty" flavors -- Chocolate Martini. Next to the recipe is a picture of thick, creamy, dark chocolate ice cream with a frozen black olive on the side. Wow! Amazing that you can get such a wonderful looking ice cream from sugar water and a total of 6 teaspooons of various liquors. Well, you can't! The mix looks like dirty water and the finished product looks like a dirty slushy -- and tastes about the same.
I am going to buy "Lick It!" which is recommended by another reviewer. Sounds more promising. I'll also be experimenting with my own recipes by adding various quantities of soy creamer and arrowroot powder.
Yum! May 20, 2009
V. Slocum
23 out of 26 found this review helpful
This book has some of the best recipes for vegan ice cream I've ever tried. The author really knows his ice cream. The recipes are easy and usually only call for a few ingredients. There are beautiful pictures every few pages. The recipes I've tried so far have been amazing. Not sure if I would try some of the more unusual flavors like wasabi, eucalyptus, or seaweed but the pictures make them look pretty good.
Beautiful PHOTOS Make This a Must Have June 9, 2009
Tod Brilliant (healdsburg, ca USA)
17 out of 19 found this review helpful
The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing
Like most of you reading this review, I've a shelf full of cookbooks. And I know from experience that I tend to actually USE the cookbooks that have great photography . . . the shots simply inspire me to try to recreate what's on the page. And what good is a cookbook that collects dust?
The Vegan Scoop's recipes are an ice-cream lover's goldmine. From spot-on classics like chocolate, bubblegum and cookie dough to incredible exotics like Dark & Stormy (my favorite drink) sorbet and pink pepper tarragon, there are enough variations to keep the avid ice cream fan in sweets for years.
Then there's the helpful (and healthful) tips and the ingredient descriptions/history . . . the book just keeps on giving. Definitely one of my all-time favorite cookbooks. OH, and not just ice cream, sorbet and gelatos, but brownies, sauces -- all kinds of incredible desserts.
Do what I did - pick up several copies as it makes for the perfect, easy (and cheap!) gift for anyone with a serious sweet tooth.
 Nobody's fooled... September 18, 2009
Benatarium (San Francisco, CA United States)
18 out of 21 found this review helpful
The recipes in this book work. You can make a reasonable facsimile of ice cream. The problem is that only someone who hasn't eaten dairy-based ice cream in years is going to be fooled because the taste and the texture are just wrong. Both of these issues arise from the fact that the author has attempted to make this ice cream "healthy" by creating low-calorie, low-fat ice cream (Would you really be eating ice cream if you are concerned about health?) If you know a little about cooking, you know that fat enhances the flavor of food. Since there is so little fat in these ice creams, a lot of extract is added to create enough flavor. Many recipes call for one tablespoon of vanilla extract. Each recipe makes a little less than a quart of ice cream so this is way too much extract. The minimal amounts of fat also result in an ice cream that just isn't creamy. Most of the ice creams I have made from this book freeze solid. Adding small amounts of alcohol to each batch help prevent this but the final result just isn't creamy.
There is good news! Another vegan ice cream book came out around the same time. It doesn't look as slick, but I have had much more success with these recipes. SO if you cannot have dairy ice cream, I recommend Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love instead of this book.
 A great book, as long as you like soy and refined sugar July 26, 2009
K. Mitchell
11 out of 12 found this review helpful
This book is filled with inventive, delicious and delicious-sounding recipes, accompanied by pictures that make you want to start making ice cream immediately! I had to run right out and buy the specialty items almost every recipe calls for - arrowroot powder (hint: buy it bulk online to avoid the super high grocery store prices - we paid $7 for a few ounces of the spice jar, and you can get a couple pounds for that if buying it online!) and soy creamer (I got Silk, in the dairy fridge). Update: I have now made several ice creams from this book, including one with coconut milk instead of soy creamer, and they were all delicious. I only strictly followed the recipe for one of them, and I consider that a compliment to this book, that it inspires you to be creative.
The only drawback to the book is that almost every recipe calls for soy milk or soy creamer, as well as either white (usually) or brown sugar. Out of 150, there are only 12 or 13 that do not have soy milk or creamer (and a few of those are sorbets with no milk at all). The author recommends experimenting with nut and coconut milks, and even gives a recipe for making your own cashew milk, but I have not tried this yet. Given how "creamy" soy creamer is compared to say, almond milk, I am uncertain about how the ice cream might turn out. Maybe too much "ice" and not enough "cream"? Specific suggestions would have been useful here. For the sugar, I have been substituting agave with mixed results. (Most recipes call for about 1/2 to 3/4 a cup of sugar to make 1 quart of ice cream.) Update: I have found that when substituting agave for sugar, about half the amount the recipe calls for is good. I think agave must not "disappear" when freezing the way sugar does.
In short, if you want vegan ice cream, and you aren't put off by soy or sugar, or aren't afraid to experiment, I wholeheartedly recommend this book. Update: this book inspired me to experiment and I love making my own vegan ice cream. After making several batches of ice cream and identifying several more I can't wait to make, I still wholeheartedly recommend this book.
Showing reviews 1-5 of 33
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