Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love

I'm honestly surprised at the couple of negative reviews here. Sure, most of the recipes use the same base, but it still took the author time and effort to figure out HOW to put the flavors in for spectacular results... For example, one who would try to figure out the ginger recipe at home without getting this book might simply dump a bunch of ginger powder in. WRONG!! Get the book.I have one major pointer on huge success that will shock your carnivore friends on the taste AND TEXTURE of this vegan ice cream: USE 100% COCONUT CREAM. Get it from the Asian market, the kind that comes in a box (like soy milk). If you're looking at cans, READ THE LABELS and don't buy a can that says "60% coconut milk, water"... don't buy coconut milk that has WATER in the ingredients! This will turn to rock hard ice and not give you the creaminess you want. To sub for the "1 14 oz. can" it specifies, use 1.75 cups coconut milk instead from a box. Buy the biggest box they sell, believe me you'll be using it often once you get these recipes going... If you don't live near an Asian market, then buy the cans, let them sit in the fridge for a while, and DON'T SHAKE IT. Carefully open it, scrape out the cream, dump the water, and use a few cans to get 1.75 cups of it, what you need for the recipe.I'm FLOORED by how EXQUISITE these recipes are. This is some of the best ice cream I've had in my life, and my friends (vegan and non-vegan) agree. Here's what I've made so far - all are spectacular, but the ones in stars have been a huge hit and are my favorites:Chocolate Mousse **** (WOWIE)Chocolate-Raspberry ***** (MY ULTIMATE FAVORITE, I didn't mess with the seeds though, it was still great, carnivore friends polished it off and said it was better than Godiva)Peanut Butter-Chocolate Chip ***Rum Raisin * (this one will get you buzzing a little bit, haha)Ginger *Cardamom * (like Indian desserts in an ice cream)Lemon-Cardamom * (never tasted this before anywhere... YUM!)Strawberry * (this is NO AVERAGE strawberry ice cream. This was EXQUISITE and gourmet in every way. Try it!!)BlueberryLemon Cheesecake * (Guests couldn't believe this one, and it was polished off quickly)Pineapple Frozen YogurtMango Yogurt Pops * (it's good, not my favorite, but PERFECT for quick, healthy, and cooling protein and fruit after teaching fitness classes at the gym)Strawberry ShakeRecipes I can't wait to try and I KNOW they will be awesome based on the track record:RosemaryVanilla Blackberry TruffleLavenderChocolate Chip Cookie DoughButterscotchMint ChipPeanut Butter and JellyFudge PopsChocolate-Covered Pops (can't wait to make these with peanut butter ice cream, mint chip, etc...)Drumstick conesBon BonsThe various ice cream pie and bombs recipesGripes: I wish there was more in the frozen yogurt section. Sorbets are fruity ones only, no chocolate sorbet or gelato recipes... It would have been nice to get recipes for vegan ice cream cones, the cookie part of ice cream cookies, and the sponge cake part of "basic ice-cream cake". I don't know of any vegan sponge cake recipe, and I have several books. I felt most bummed at this part of the book. Maybe she'll include these in book 2? I'm 1st in line.The best part besides the taste and texture? Each recipe only calls for roughly 1/2 cup of sugar (give and take), and the recipe makes a whole QUART of gourmet good stuff. Treats for those in the fitness industry like myself.

This is is highly recommended for the vegan, lactose intolerant, or kosher cook that wants to make non-dairy ice cream. There are so many great recipes in this book, that my family will be eating frozen desserts for a long time. After trying a few, you start to get the hang of how to modify recipes to your own taste. I compared this book against The Vegan Scoop, and I think that Lick It! is much better. One comment is that coconut milk tends to make a better textured ice cream than soy milk, and with that, respect the instruction to use full fat coconut milk, it will make the ice cream the most creamy. I did find that the instruction to use 2 tsp of peppermint extract for the chocolate mint ice cream was a little too intense, so I recommend cutting it in half. This cookbook was well worth the $10 that I paid for it.

I only had the opportunity to make one ice cream recipe from this book so far (cherry ice cream with chocolate chips) but I ended up making two batches. I'm not a vegan but tried to go with as many vegan foods as I could for a while. Soy and other non-dairy milks don't appeal to me at all and I can almost get a gag reflex at the idea of even taking a sip, but at least the cherry ice cream had a full-fat coconut milk base to it and I really couldn't taste any difference. I actually felt like I couldn't get enough, it was that good.The recipes in this book are not all your typical ice cream flavors but there are many stand-by's. Definitely one I would recommend even to non-vegans.

The simplicity of the recipes and the easy availability of the ingredients is very appealing. As I love coconut, I like the fact that a lot of the recipes call for coconut products. The recipes are imaginative and sound delicious. There is an interesting assortment of ice cream recipes ranging from double-nut maple to coconut to peanut butter. The sherbets sound good, as do the frozen yogurts. There is a basic ice-cream cake for special occasions that I believe would be not only easy to make, but delicious as well. The book also has recipes for shakes, ice cream sandwiches, sundae bars, ice cream sauces, as well as for floats,etc. It even has a recipe for snowballs. This one is ice cream coated with flaked coconut which sounds like fun to make, and even more importantly, delicious to eat, especially if you love coconut. I would buy this again and recommend it.

I purchased this book from Amazon after reading everyone's reviews which seemed more positive than negative. I was disappointed to out that all of the ice cream recipes are canned coconut milk based using the same base for all the different flavored ice creams. The author has you using a 1:1 ratio for agave to granulated sugar for the ice creams which isn't correct. If substituting agave for granulated sugar, see below information from the agave website:White SugarFor each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 to 1/3 cup. This substitution will also work for Demerara Sugar, Turbinado Sugar, Evaporated Cane Juice, or Sucanat.Many of the sorbets, pops and shakes all call for only agave which isn't bad but the ratio of agave to fruit is too high leaving you with a product that is way too sweet. So you may want to add a little agave, taste and add a little more until it's just right for your palate.You are better off purchasing, "The Perfect Scoop" and modifying the dairy recipes to be vegan. "The Perfect Scoop" has a greater variety of sorbets, that are more pleasing to the palate than what is offered in this book. There are also much better internet recipes for the sorbets and vegan ice cream especially using bananas as a base which has great texture for ice creams.

There are lots of simple recipes for sorbets and ice creams and the ones I have tried are really good. Most are based around coconut milk, but you could easily substitute for soy cream (Alpro) or oat cream (Oatly). You could substitute most non dairy milks for each other too. Many only have a few ingredients so if you have an ice cream maker, you could have lovely dairy and egg free desserts in 45 minutes. I haven't tried making any without a machine but to be honest, ice cream makers are so cheap these days that if you are vegan/have dairy alleries, you might as well invest in one as you won't get decent dairy-free from the shops!The book contains recipes for frozen yoghurts, pies, cakes, tortes, bombes, terrines, ice pops, bars, sundaes, shakes, floats, sauces and toppings too. I can't use all of them for my daughter as she has a soy allergy and there are quite a few that contain tofu and 'non dairy yoghurt' (in the uk I have only ever seen soy yoghurts, unlike in America where you can get rice and coconut yoghurt), but there are plenty of other recipes that are soy free.I don't think it is possible to make a vegan ice cream that tastes *exactly* like one made of animal cream, but they are still tasty and indulgent and a whole lot better for you!

I brought this book because being lactose intolerant I thought that maybe you had to use a complex group of ingredients to get the same consistency/taste as 'regular ice cream'. But having brought a couple of other ice cream books for my kids, I soon realised that most recipies are adaptable, you can use soya milk or soya cream etc instead of cows milk for example, without much difference. This book recomends mostly coconut milk as your base - only problem being that everything then tastes like coconut, which is fine if you like coconut, but I found myself adapting these recipies even more as a result! There are some lovely recipies and ideas however and have given book 3 stars for that.