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The New Scoop: Delicious Recipes for Dairy-free Ice Cream
Recipes for Homemade Vegan Ice Cream
The New Scoop, by Alina Niemi, is a remarkable collection of dairy-free, vegan ice cream recipes.
These run the gamut from simple vanilla and chocolate to classic mint chocolate chip and mocha almond fudge to perfectly exotic carrot apple coconut curry. Yes, that last one does have all those ingredients mixed together!
There are recipes for ice creams, sorbets, and frozen yogurts, all of them completely vegan!
This is perfect for anyone who has dairy allergies or who has chosen to not include animal products in their diets.
If you are interested in making your own ice cream, sorbet, or frozen yogurt, this book is truly a valuable resource!
How to Make Your Own Ice Cream
The basics of homemade ice cream
This book features a variety of ingredients as the base for different recipes. Tofu, coconut milk, soy milk, almond milk, and fruit are some of the bases. Add a sweetener and a few other ingredients, and you have the makings for a delicious batch of dairy-free ice cream!
The ingredients are combined using a blender, then frozen using an ice cream maker. While it is possible to freeze the dessert simply by putting it in a container in the freezer, the ice cream maker gives the ice cream a much creamier texture, so that is the preferred method.
When the ice cream is just about finished being churned in the machine, some recipes call for adding ingredients such as chocolate chips, chopped nuts, toasted coconut flakes, or pieces of fruit. After a few more minutes in the ice cream maker, it's all ready to be transferred to a container and stored in the freezer.
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A Terrific Ice Cream Maker
Having an ice cream maker allows you to create your own delicious ice cream at home without much trouble! There are many different models of ice cream makers, and some have clear benefits over others. Personally, I highly recommend any of the Cuisinart ICE series ice cream makers.
Using the Ice Cream Maker
For more information about the benefits of homemade ice cream, please read my article The Ice Cream Maker: Vegan, Dairy-free Ice Cream Is Easy to Make at Home!
"You Are the Boss of Your Ice Cream!"
Personalizing the Recipes Is Encouraged
Author Alina Niemi provides ample information about what makes various kinds of ice creams and other frozen desserts work. She explains why a certain amount of fat is needed and how ingredients come together to form particular tastes and textures. Once given this knowledge, the reader is encouraged to adapt the recipes as needed to their own personal tastes and dietary restrictions.
If, for example, you are allergic to soy, you can feel free to substitute a different kind of milk into the recipe -- perhaps almond milk, rice milk, or coconut milk would suit your needs. You choose whether you want to use sugar or agave nectar or other kind of sweetener in the recipe. Experiment with various ingredients so that you get the right ice cream for YOU.
"You are the boss of your ice cream!" is a favorite phrase and theme found in The New Scoop.
Of course, all of the recipes in this book work perfectly fine as they are, and you may not feel compelled to adjust them at all!
I thought I knew everything I needed to know about making my own ice cream...
...Until I read this book!!!
What Makes This Book So Great?
The New Scoop is a powerhouse of information for making vegan ice cream at home! It provides both theory in the form of what makes a good ice cream recipe and practice in the form of more recipes than you could ever imagine.
I have been making my own ice cream for years now and have been delighted with the results. When I received this book as a gift, I was happy enough to look through it, but I didn't imagine I would find anything particularly important to my endeavors. I was just hoping for a new recipe or two.
What I found, though, completely blew me away!!!
First of all, there are tips that I've never seen anywhere else about how to make chocolate chips and chocolate swirls for the ice cream. I'm not going to give away any secrets from the book, but suffice to say that I will never add chocolate chips to my ice cream the same old way again!
Secondly, the vast array of ice cream flavors in this book is enough to make my head spin! All of the typical flavors and favorites are here. But there are also lots and lots of exotic flavors. Indeed, some of the recipes seem absolutely bizarre! But even those odd combinations come out really, really well!
The strangest recipe I've made so far is beet ice cream. While I wouldn't say it rivals mint chocolate chip as my favorite flavor, it was actually very good and satisfying! It comes out as a bright pink color, which my children absolutely loved. And they ate it happily, topped with chocolate chips. My kids would have freaked if I'd tried giving them beets for dinner, but beets for dessert seems to be a winner! There are a several other recipes that work well for sneaking veggies into otherwise resistant kids.
Finally, The New Scoop is written with a fun and friendly tone. It is engaging and easy to read, adding to the already joyful event of making ice cream at home.
I thought I knew all I needed to know about making vegan ice cream at home. Then I read this book and realized that I had only started to scratch the surface!