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Vegan Ice Cream: Over 90 Sinfully Delicious Dairy-Free Delights

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

Jeff Rogers

Kindle-Preis: EUR 9,14 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: 3684 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:
  • Amazon Bestseller-Rang: #367.275 Bezahlt in Kindle-Shop (Siehe Top 100 Bezahlt in Kindle-Shop)

  •  Ist der Verkauf dieses Produkts für Sie nicht akzeptabel?

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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.
3 von 3 Kunden fanden die folgende Rezension hilfreich
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.
5.0 von 5 Sternen Delicious, easy recipes for anyone to enjoy 3. August 2014
Von Teacher Reader - Veröffentlicht auf
Format:Gebundene Ausgabe
From the Publisher: 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.


As a mostly-vegan vegetarian this book appealed to me right away. Upon receiving the book I was not disappointed. This book is full of beautiful pictures and easy-to-follow recipes. The beginning of the book details some of the specific ingredients for the recipes which would be helpful for any cook. Many of the recipes' ingredients are similar which makes it easy to buy for the whole book. The ingredients and recipes are laid out in a way which makes it easy for the reader, and the pictures complement the delicious recipes. This book not only includes vegan ice cream recipes but sauces to go on top of the ice cream.

This book would be great to give as a gift or to add to your own collection. Whether you are vegan or not, the recipes look and sound delicious.

I received this book free from in exchange for my honest review.
5.0 von 5 Sternen Yum! 12. August 2014
Von Amazon Customer - Veröffentlicht auf
Format:Gebundene Ausgabe
Don't let the title intimidate you! "Vegan Ice Cream: Over 90 Sinfully Delicious Dairy-Free Delights" by Jeff Rogers is not just for vegans! Personally, I was drawn to this title because for my entire life I have been allergic to dairy in all forms. Ice cream, milk, cheese, etc. I can tolerate tiny amounts of each, but I have never been able to fully enjoy ice cream! I've always had to settle for a tofu or rice substitute, and let's be honest here...most just don't measure up!

Jeff Rogers has created a recipe book with over 90 amazingly delicious dairy-free "ice cream" recipes! I was super excited about this book and eagerly thumbed through it's pages! Some of the recipes looked a bit daunting to me. For example, some of the recipes call for Vanilla Beans split and scraped, but if you read the "Basic" section at the beginning of the book, the author explains that you can just as easily use natural vanilla flavoring. I thought it was interesting to note that he suggests using extracts that do not contain alcohol as alcohol can had an adverse effect on the ice cream. I also think it's interesting that a lot of the bases for the ice creams are ground up nuts and cashews. That is something I never would have thought of adding to ice cream!

The ice cream flavors in this book look absolutely amazing! Some of my personal favorites included in this book are Apple Strudel, Banana Blueberry, Raw Black Forest and Blueberry Peach.

I rate this book as 5 stars! I received this book for free from Blogging for Books in exchange for my honest unbiased opinion.
4.0 von 5 Sternen Delicious way to cool off 17. Juli 2014
Von OceanDreamer - Veröffentlicht auf
Format:Gebundene Ausgabe
It's summer, and that means it's most likely hot! So cool down, and don't feel guilty while doing it! While most your friends are slowly devouring their dairy infused sweet treats, why don't you don't something more true to your personal lifestyle like 90 different recipes that are vegan, raw and not sugar laden? You can start by whipping up some blueberry Popcicles, coconut cacao durian or raw ginger snap ice cream, all in your own kitchen. None of those grab you.. Well there are plants more, like, veggnog, raw strawberry rhubarb, maple walnut and so many more! Of you have a sweet tooth, but like to appease it in a happy belly way, you need look no further than this delicious book!

This book has some really delicious recipes! I am very excited to try a bunch of them out. I love that the recipes don't call for sugar and dairy, something my household generally stays away from. I love all the different combinations and flavor options ths book offers. I even like the small size of the book, easy to tote around. My only complaint with the book is the amount of photos. I'm a visual person, especially when trying to recreate a recipe. I'd like to see how it can turn out. And just like most hungry persons, drool over the hoots before attempting to make them. So I think the book would have been a 5 star had they included a lot more photos of the ice creams. (I will say however, the photos that are included are nicely done)Over all, great cookbook to add to any collection.
I recovered this book free in exchange for an honest review from the publishers.
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