The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing

I had purchased an ice cream maker earlier this year so that I could make my own healthier versions of ice cream. I first found recipes on the internet and used recipes from the ice cream maker's own booklets that came with the machine. These all had limited degrees of success. The only recipe I found that made my homemade ice cream worth eating, called for mass quantities of heavy cream and eggs... things I was trying to avoid because of fat content.It wasn't until I bought the Vegan Scoop that I had any success. Once you try some of the basic recipes, such as Vanilla, you can venture into other flavors. Not all recipes start with the same basic recipe, as a previous reviewer suggested. One example is the Blueberry ice cream. This is different because of the cooking properties of the fruit. The Blueberry recipe is absolutely wonderful. Also, this previous reviewer erroneously stated that all recipes call for vanilla. This is not true either. For example, Watermelon Sorbet does not call for vanilla, and here again, the preparation is slighly different from other recipes. For the sorbet recipe, I substituted honeydew melon and the results were outstanding. I particularly adore the Island Pistachio and look forward to making it again!The emphasis in this book is on quality ingredients, and I love how produce is so prominently featured in these recipes. Store-bought ice cream might have fruit flavoring, or a few chunks of fruit and a few nuts here and there. With this cookbook, I really feel I'm adding nutritional value to the end result. I truly believe that the recipes here have all been developed with a lot of thought and are thoroughly tested. Believe me... you might wonder why you are instructed to do things a certain way, but just follow the directions and will you get good results.I can't emphasize enough that you need to follow manufacturer's instructions if the bowl of your ice cream maker needs to be pre-frozen. Mine stays in the freezer continually, and stays in there at least 24 hours before making a fresh batch. While the recipes need to be good, the tools you use matter as well.

The book's recipes are easy to follow and easy to make. The recipes sound delicious! Highly recommend and the seller appears veryconscientious.

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.Update 2011: Years later and I still use this book. I use coconut milk instead of soy in most of the recipes with outstanding success. My non-vegan ice-cream-loving mother requests my spicy chocolate ice cream whenever I am making dessert! However, I have found some recipes that *must* contain typos. Specifically, the spicy chocolate, and the lavender. Either that or the author and I have very different types of cayenne pepper and lavender extract! I still recommend this book, but if you see something that sounds outrageous, you might want to be skeptical.

This book has lots of great recipes and ideas for a frozen dessert that's lower in calories than regular ice cream. And when you make it yourself you know that the ingredients are all fresh and natural. I bought the  Cuisinart ICE-20 Automatic 1-1/2-Quart Ice-Cream Maker, White  to go with the book and have had great success with making recipes from this book and some of my own. (I posted a video review of the ice cream maker). Every one has turned out well, and tasted great.The nice thing this book is that it's divided into sections of classic, fruity, healthy, Asian, Caribbean, novelty, aphrodisiacal, and with recipes for sides and additions to the desserts. I like recipes that are a little different and unusual and this book fits that description. In addition, there are lots of great photos of the finished product in full color. It's really one of the nicer cookbooks that I own.If you're an ice cream lover and want to include more vegan foods in your diet or if you or a loved one is allergic to dairy products, this is the perfect book for you.

Great!

I'm lactose intolerant, which means I can eat dairy foods, but I suffer consequences, so I avoid doing so. I also love icecream, and love making it. I was sceptical about this book. I didn't like soy milk and I didn't really think it was possible to make ice cream that tasted as good, or better, than the dairy original. I've tried some so called delicious ice cream recipes using "alternative" ingredients before, and they weren't good at all! However, recommendations from other readers convinced me to buy this anyway. I'm so glad I did!The recipes are very simple. The base recipe contains ingredients (soy milk, soy creamer - in this case a UK alternative, sugar, arrowroot powder and vanilla) easily obtainable even in this one-supermarket town in North Wales. For those wondering what soy creamer is, I can only say it's something you can buy in USA but not in the UK, but I followed other reviewers' advice and used soy "single" cream instead.In my case I used Alpro Single (soy cream) and Tesco soy milk. I have had the book for a few days and have tried two recipes - mint choc chip and peanut butter. They worked brilliantly! I don't feel these recipes are a mere substitution for dairy ice cream - they stand in their own right. My dairy loving husband tried both, I didn't even tell him the first sample (mint choc chip) was not dairy, and he loved it to the point of comparing it with ice cream we used to get from Dayvilles ice cream parlour in Birmingham back in the 80s. Accolade indeed! The peanut butter is just as good or even better.I'm going to work my way through this book. My only problem is that I don't have enough plastic freezer containers to hold all the flavours I want to make NOW.I rarely review books, and I hardly ever gush in admiration....this is an exception. I'm dead impressed!

Ich muß nun nie wieder in eine Eisdiele gehen und nach veganem Eis fragen, welches es nirgends gibt.Die Rezepte sind kinderleicht nachzumachen...Erfolgsgarantie! Einfacher gehts nicht.Ich habe keine professionelle Eismaschine, sondern nur eine Tiefkühlakku-Maschine die vorher 24 Stunden tiefgekühlt werden muß. Anschließend das Eis noch ein paar Stunden im Tiefkühler durchfrieren lassen und eine Stunde vor dem Servieren im Kühlschrank etwas antauen lassen.Da dies ein amerikanisches Rezeptbuch ist, habe ich von Anfang an etwa ein Drittel des Zuckers weggelassen, was dem Genuß keinen Abbruch tut.Ich habe bisher Grüner Tee, Earl Grey (hier sollte man den Tee eher lose hinzugeben und ziehen lassen und dann abseihen), Erdnussbutter-Banane und Kokos Eis (den Kokosextrakt kann man sich schenken, schmeckt auch so kokossig genug) getestet. Soooo lecker und cremig! Kein Mensch wird hier merken, dass da weder Kuhsahne noch Milch noch Eier drin sind.Und das Waffelrezept (Zucker nach Geschmack hinzufügen!) für Belgische Waffeln funzt auch wie eine eins :)Reste lassen sich am nächsten Tag hervorragend im Toaster aufbacken.

Lost the book before I could try :(

I love this recipe book and am thrilled that I can make home-made non-dairy ice-cream as I cannot tolerate dairy. This recipe book gives a good base to make lots of different dairy-free ice-creams - which I have been tweaking to play around with the flavour combinations and tweaking the milk to use instead of the soy-based recipes in his book. It also has lots of different recipe flavours - which you can either follow or use to be imaginative and make your own flavours.The recipes in the Vegan Scoop call for 470mL of 'soy-creamer' which is an American thing and I am not sure what exactly that is or what is an alternative/equivalent product in the UK/outside of America. I tried to use soy cream instead, but I didn't really like the taste of this ice-cream as it left an oily-like residue in your mouth, which I think came from the soy cream. I have tried using 1 carton of soy cream and 1 tin/carton of coconut cream, mixed with soy milk/coconut milk to make up the liquid quantities required and this seems to work a lot better, without the after-taste when using only soy cream. Or you can also use 1 250mL carton of coconut cream, mixed with 1 400mL tin of coconut milk, and use soy milk to make up the rest of the liquid quantity required in the recipe.I'm not sure what I would have done without this book and I am having so much making (and eating) my own dairy-free ice-cream.