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Vegan Ice Cream: Over 90 Sinfully Delicious Dairy-Free Delights [Kindle Edition]

Jeff Rogers

Kindle-Preis: EUR 13,35 Inkl. MwSt. und kostenloser drahtloser Lieferung über Amazon Whispernet

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“Thanks to Jeff Rogers, you can make your own gourmet frozen desserts without dairy products.  And they’ll taste better than Ben & Jerry’s or  Baskin-Robbins ever did!”
— John Robbins, author of Diet for a New America
“Sinfully sumptuous, fun to make, and all vegan! That’s one improvement in ice cream that is long overdue.”
— Dr. Neal Barnard, author of Power Foods for the Brain


This revised edition of Vice Cream features more than 90 delicious ice cream recipes using all-vegan ingredients like nuts, dates, coconut milk, maple syrup, and fruit, plus recipes for raw vegan ice creams and sauces.

Whether you’re vegan, lactose intolerant, or following a dairy-free diet, you don’t have to miss out on one of the world’s favorite desserts. Although ice cream substitutes are available, none of them achieves the richness of the real thing or offers the breadth of delicious flavors—until now. Vegan Ice Cream offers decadent frozen alternatives that don’t rely on milk, cream, or refined white sugar. Instead, these luscious recipes use nut milks, fresh fruit, and natural sweeteners to create simple and inventive ice cream flavors, from old favorites like Chocolate Chip and Strawberry to exotic creations such as Pecan Pie, Pomegranate, Kiwi Mandarin, Piña Colada, Chai, Peanut Butter Chocolate Chip, Gingersnap, and many more.

This fully revised edition now features more than 90 recipes, including raw vegan ice creams and sauces, and full-color photography throughout. From the very first taste, you’ll be astonished at just how tasty and rich vegan ice cream can be. So make room in your freezer, and never miss out on the joys of ice cream again.


  • Format: Kindle Edition
  • Dateigröße: 7056 KB
  • Seitenzahl der Print-Ausgabe: 144 Seiten
  • Verlag: Ten Speed Press (13. Mai 2014)
  • Verkauf durch: Amazon Media EU S.à r.l.
  • Sprache: Englisch
  • Text-to-Speech (Vorlesemodus): Aktiviert
  • X-Ray:
  • Word Wise: Nicht aktiviert
  • Amazon Bestseller-Rang: #521.053 Bezahlt in Kindle-Shop (Siehe Top 100 Bezahlt in Kindle-Shop)

  •  Ist der Verkauf dieses Produkts für Sie nicht akzeptabel?

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3.0 von 5 Sternen Should be Called "(Mostly) Raw Vegan Ice Cream" 8. August 2014
Von Kelly Garbato - Veröffentlicht auf
Format:Gebundene Ausgabe
(Full disclosure: I received a free copy of this book for review through the Blogging for Books program.)

I've been vegetarian since 1996, and went vegan in the mid-aughts. Along with vegan pizza, vegan ice cream is my absolute favorite - and have tumblogs dedicated to each to prove it. I own one ice cream maker (a Cuisinart Ice-45) and covet a second one (the KitchenAid Stand Mixer & Ice Cream Maker Attachment). No fewer than five vegan ice cream cookbooks line the bookshelves in my pantry. I've been allergic to milk my entire life (technically it's galactose - milk sugar - that's the problem, but same diff), and have never been able to have "real" ice cream. Growing up as I did in the 1980s, I still remember the Dark Days of vegan processed food: when vegetarianism was fringe and my mom bought my dad's meatless links in the basement of the local Unitarian Church, and I was ecstatic to have two (TWO!) vegan ice cream options in the mainstream grocer's freezer: Rice Dream (*shudder*) and Tofutti (which will forever occupy a special place in my heart).

I'm a bit of a vegan ice cream connoisseur, is what I'm saying.

I purchased Jeff Rogers's VICE CREAM way back in 2009, but as of yet haven't tried a single recipe. For whatever reason (the abundance of cashews? the insistence on juicing everything? the multiple steps and machines required for each recipe?), none of the recipes really appealed to me. So when I spotted a new and revised edition - now called VEGAN ICE CREAM - on Blogging for Books, I decided to give it a try, in the hope that Rogers had tweaked his formulas. As it turns out, the updated edition contains twenty or so new recipes - along with the seventy originals - but all use the same bases found in VICE CREAM. Hopes, dashed.

Just scanning through the book, I had my doubts. From my experience using cashews to make vegan cheeses, I could tell that they alone wouldn't thicken the batter substantially, and certainly not to the pudding-like consistency needed to make a smooth, dairy-like ice cream. Nevertheless, I did experiment with two recipes prior to writing this review: Chai and Chocolate Pecan.

(Normally I wouldn't dream of reviewing a cookbook based on just two recipes - but seeing as the bases are almost all the same, I don't really expect to get drastically different results no matter how many versions I try. Plus I was eager to move on to my next project: veganizing some choice Ben & Jerry's flavors.)

Chai (page 116) - Prepared exactly as directed, this raw, cashew- and coconut water-based dessert came out hard and flaky. It proved impossible to scoop right out of the pint; instead, I had to microwave it for about twenty seconds before I was able to penetrate it with a spoon. It was tasty - Rogers nailed the Chai flavor - but not terribly creamy, like ice cream should be. I've had banana-based ice creams that are smoother than this.

Chocolate Pecan (page 32) - Here, I swapped out the 1 1/2 cups of water for 1 cup of soy milk. This batter - which is also cashew-based, but not raw like the Chai - came out a little thicker than the Chai, and was also creamier and easier to scoop when frozen. I wasn't in love with the taste, though; the cashews didn't play well with the chocolate.

So where did I go wrong? Let's start with the cons.

VEGAN ICE CREAM is roughly divided into four sections: the basics, ice cream, raw ice cream, and sauces. The "regular" ice cream recipes rely on a base of cashews, water, coconut milk, coconut water, and/or fruit and vegetable juices, while those recipes specifically labeled "raw" use a mix of all of these plus nut milks and dates. I'm not an expert in raw foods, but it seems to me that save for those recipes that feature chocolate and maple syrup, nearly all of the recipes found in VEGAN ICE CREAM are raw (or can easily be made raw; e.g., swap out cocoa powder for cacao, and maple syrup for dates), regardless of their classification. Rogers notes that some raw foodies eschew cashews that are mechanically hulled - but truly raw cashews are available in specialty stores. Besides, he includes cashew-based recipes in the raw ice cream section, so the issue is kind of moot. This is a (mostly) raw vegan cookbook.

I don't have anything against raw food per se; but when it comes to vegan ice cream, I find that I get the best results when I use a thickening agent, such as arrowroot - which requires heat to work properly. The closest to a thickener that any of these recipes come are cashews (1 1/2 cups per quart) and the occasional dates, neither of which gets the job done. Prior to freezing, the batter should be the consistency of pudding (in fact, the smoothest ice cream I ever made was from an "accidentally vegan" pudding mix that didn't quite set right, so I ran it through the ice cream maker instead!); but the one recipe I made as directed (see above) was thin and runny. Not surprisingly, the finished ice cream came out hard and flaky - more like a sorbet than an ice cream.

Likewise, I cringed visibly every time a recipe called for straight-up water. Water = ice; cream, not so much. At one point, Rogers advises: "if your ice cream mixture does turn out too thick, add some liquid, such as purified water." Say what now? If there's such a thing as a "too thick" ice cream batter, I've never seen it - and if I ever do, it won't be from following any of the recipes in VEGAN ICE CREAM.

When recipes contain fruit, Rogers almost always instructs you to juice them - which seems both unnecessarily complicated (who wants to break out another messy machine?) and ill-advised. After all, the fibrous materials in the fruits and veggies can help to add a little extra thickness to the batter. I cannot stress this enough: thin batter grows up to become an icy ice cream! Plus, blueberries and mangoes are no more difficult to blend than cashews. If smoothness is of the utmost concern, cashew ice cream might not be the way to go. Or go buy a Ninja. Show those strawberries who's boss!

When extracts are necessary, Rogers recommends using alcohol-free extracts, because alcohol inhibits freezing. While technically true, a little bit of alcohol is a good thing: it prevents the ice cream from freezing into a solid, impenetrable block. I've used alcohol-based extracts for years with nothing but good results. Never have I had an ice cream that won't firm up in the freezer.

Another thing to keep in mind: when you use a base with a strong or distinct flavor, this will affect the overall taste of your ice cream. Sometimes this is a good thing (chocolate coconut milk ice cream, yum!); other times, not so much (green tea coconut milk ice cream, ew!). Using cashews as an example, I didn't even notice them in the Chai ice cream, while they seemed to throw the chocolate flavor in the Chocolate Pecan ice cream off.

Before you buy this cookbook, also consider the equipment required. You will need an ice cream machine and a blender that's at least middle-of-the-line in quality. Cashews can be difficult to process into a smooth mash, even when you soak them beforehand (which I highly recommend). Many of the fruit- and vegetable-flavored ice creams also call for a juicer, but you can easily tweak the recipes to incorporate the whole fruits and veggies. The nut milks are made by hand, which also requires special instruments, but the store-bought stuff will work just as well. (Seriously, I can't imagine that many readers have the time to both juice their produce and make their own nut milks from scratch!)

On the positive side, I actually like that Rogers sticks to the same few bases (even if I don't care for the specific bases he uses): this allows the reader to achieve a certain level of comfort with an ice cream formula so that she can go out into the world and come up with her own shiny new flavors. After a few weeks of cooking from Wheeler del Torro's THE VEGAN SCOOP - which uses the same base of soy milk + soy creamer + arrowroot powder throughout - I became confident enough to create my own recipes on the fly.

Also good: the ingredients lists are pretty basic, with just a few hard-to-find items sprinkled throughout. If you ignore the calls to juice produce and milk nuts, they're also pretty simple and straightforward. Additionally, the section on basics does feature some handy advice for making and storing ice cream (e.g., multiple small containers are better than one large one).

Though I doubt that I'll be doing much cooking from VEGAN ICE CREAM, I won't regift my copy quite yet. There are some creative ideas for flavor combinations that may be worth pilfering and adapting in the future.

Likewise, if I feel the need to revisit cashews in the future, I can easily tweak the recipes to include a thickening agent. For example: Mix 1/4 cup nondairy milk with two tablespoon arrowroot powder and set aside. After blending your batter, transfer it to a saucepan and heat on medium until it's boiling. Remove from heat and add the arrowroot slurry immediately. Chill and process according to your ice cream machine's directions. Voila! Creamy, dairy-like vegan ice cream.

In summary: This isn't to suggest that VEGAN ICE CREAM is a bad cookbook; it just isn't for me. Raw vegans are likely to get the most out of it - which is why I wish Rogers had made it fully raw and marketed it as such. I would hate for people looking for an alternative to dairy ice cream to try VEGAN ICE CREAM right off the bat and come away disappointed, thinking that this is the best vegan ice cream has to offer; it's not.

Think of it like this: nutritional yeast is aces, and it makes some pretty awesome cheesy sauces. But if a newbie vegan or veg-curious omni asks me to recommend an alternative to cow's milk cheese, I'll send them to Daiya over nooch every. single. time.

If this is you, cut your teeth on Wheeler del Torro's THE VEGAN SCOOP; the recipes are easy peasy and basic, and the ice cream usually comes out rich and creamy, much like the "real" thing. For more variety, check out Cathe Olson's LICK IT! and/or Hannah Kaminsky's VEGAN A LA MODE, both of which feature a dizzying array of flavor/base combinations and frozen treats. Finally, the internet is your friend: start with the blog A Vegan Ice Cream Paradise and then search for additional recipes online.
6 von 7 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Excellent book for all who love ice cream and even for those who don't! 26. Mai 2014
Von julia S. - Veröffentlicht auf
Format:Gebundene Ausgabe
"I always say whoever can figure out how to
make ice cream healthy will be a gazillionaire."
- Justin Deeley
* * * *
If you attend my next Thanksgiving dinner in
six months, the intermezzo between vegan courses
will be a vegan cranberry ice cream that is made
with bananas and dates. The recipe appears on page
76 of Jeff Roger's new "Vegan Ice Cream" cookbook.
The hard cover book is a vegan work of art, and you
will be enchanted by the front-cover photo of cones
filled with scoops of vanilla and chocoholic delight
ice creams.

I first met the author of "Vegan Ice Cream," Jeff Rogers,
at a raw food festival in Portland, Oregon, in 2002.
Because Jeff is a proponent of a raw food diet, his book
does not include ice creams made from (cooked) soymilk.

A Viking's last wish is to die with a sword in his hand
so that he might spend an eternity in Valhalla feasting
on nature's bounty. Having tasted Jeff Rogers' Vegan ice
creams, I can state with authority that his concoctions
are as close as we mortals get to Eden, Elysium, and
Valhalla. Jeff's iced-creams do not include body fluids
from diseased animals, saturated animal fat, powerful
growth hormones, or cholesterol. If you want those, but
the Ben & Jerry's version. Jeff's ice creams are made
from fruits, nuts, and seeds harvested from organic

One recipe that fired up my taste buds was:

Jalapeno Heaven-Page 58 (Makes about one quart)


1-3 teaspoons minced organic jalapeno peppers
2 cups organic cashews or cashew pieces
2 cups purified water
1 cup maple syrup

Combine the jalapeno, cashews, water, and syrup
in a blender. Just 1 teaspoon of jalapeno will
give the vice cream a slight flavor with a little
kick. Adding a second teaspoon will give you more
heat, and 3 teaspoons will deliver quite a punch.
Blend on high until silky smooth, at least 1 minute.

Place the blended mixture in ice cream freezer for 40
minutes to 1 hour or in the refrigerator for at least
1 hour or up to overnight, until well chilled. Pour
the mixture into an ice cream maker and freeze according
to the manufacturer's instructions. Serve immediately
or transfer to airtight containers and store in the
freezer until ready to serve.

Buy Jeff's book and try Chocolate Pecan (page 32)
with Mango Sauce (page 127). I've also enjoyed the
Banana Lemon (page 82) with Raspberry Sauce (page 125).
For pure vegan heaven, try the Black Forest (page 59).
* * * *
"If I could lick the sunset, I'll bet it
would taste like Neapolitan ice cream."
― Jarod Kintz

This review was written by Robert Cohen, the Notmilkman and posted per his request.
2 von 2 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen Vice Cream from 2004 Retreaded 26. Oktober 2014
Von LumpyOatmeal - Veröffentlicht auf
Format:Gebundene Ausgabe|Verifizierter Kauf
All it is is the Vice Cream book, published in 2004, in a different form, as it says on the last page. None of the recipes take advantage of the readily available soy or almond milks that you can get at your grocery store, which is what I was looking for. But if you prefer making your own nut milks or coconut milk then you may like it.
5.0 von 5 Sternen Finally! Yummy Vegan Ice Cream is Possible! 28. September 2014
Von Angela Barthauer - Veröffentlicht auf
Format:Kindle Edition
There is no reason why those who avoid dairy should never enjoy the sweet and creamy deliciousness of ice cream. With that in mind, Jeff Rogers has created a wonderful book for vegans and those with dairy sensitivities. I will forewarn you that many of the recipes contain cashews. For those with nut allergies though, there are several options that are nut-free.

I tried out the Fresh Lemon recipe (page 53) and decided to soak the cashews prior to blending since I don't have a high-speed blender such as a VitaMix. For the first time, I created a beautiful, creamy vegan ice cream. Even though I didn't achieve perfection with the recipe, a quick rereading, showed me what I can improve the next time.

If, like me, you don't have a VitaMix-type blender, Rogers' suggestions on blending are priceless for avoiding the dreaded it-didn't-turn-out-so-I-have-to-throw-away-all-of-these-expensive-ingredients! Rogers' book offers several hints as to how to mimic the same smooth texture of dairy-laden ice cream. These are tricks that had eluded me, causing a lot of frustration in the past when I would make vegan ice cream.

Rogers has several pages dedicated to "The Basics". These are the helpful hints that made churning optimal creaminess possible. I think this book would be a great tool for someone new to vegan recipes and also an old pro. I fall somewhere in between and felt like this read made me more confident and knowledgeable in regards to vegan staples and ingredients.

The photos are beautifully shot and definitely enticing. Until obtaining this book, I've never seen vegan ice cream like this...especially any made by me. I would contend that even store bought coconut, almond or rice milk brands don't compare. Besides, having control over all of the ingredients helps me avoid some of the nasty things that are still added to commercial "healthy" brands. And at sometimes over $5.00 a pint from my local grocery, an investment of roughly $10 for this book saves me at least that much by the time I've made my second quart of ice cream.

If you're a vegan, I don't think I could give this book any higher recommendation than Vegan Ice Cream: Over 90 Sinfully Delicious Dairy-Free Delights should be a staple on your recipe bookshelf.
5.0 von 5 Sternen A Cool Treat 9. September 2014
Von SEWilson - Veröffentlicht auf
Format:Kindle Edition
I love all things ice cream. I've hardly met a flavor I didn't like. Rocky road, moose tracks, chocolate chip, vanilla, strawberry, pumpkin... I could go on and on. For years, ice cream was an evening staple in my diet. Until over a period of time, I became lactose intolerant and ultimately allergic to all things dairy. I could deal with no more milk, macaroni and cheese or cheesecake. The real kicker and the thing I still miss most is real, creamy ice cream. You can imagine my delight upon receiving the cookbook "Vegan Ice Cream"! An entire book full or ice cream flavors that I can eat?!? Yes, please.

It should be noted that all the recipes in this book do call for an ice cream maker. I don't know why I thought there might be some way to make this delicious dessert without such a machine. But never fear! That's when friends with ice cream makers come in handy, at least until I can find a good deal on a machine for my own kitchen! I have many fond memories of making homemade ice cream every summer on the 4th of July but my allergies threw a wrench in that summer staple. Whether you are an ice cream chef aficionado or just a novice ice cream lover, this book is exactly what you need. It walks you through all the basics such as sweeteners, nut milks, extracts, blending tips, serving and storing and it even gives advice on choosing an ice cream machine. From the classic vanilla and chocolate to the more adventurous Jalapeno Heaven and Coconut Macaroon flavors, this cook book has 35 ice cream and nearly 50 raw ice cream recipes that are just waiting to be tested and devoured.

With beautiful pictures and easy to follow instructions, this is a mouthwatering cook book that is sure to satisfy your craving for ice cream- even if you have to or choose to eat vegan. First up on my list? Pumpkin Ice Cream!

Though I received this book for free from WaterBrook Multnomah Publishing Group for the purposes of this review, the opinions are my own.
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