There is no better way to beat the heat on a hot summer day than with a bowl of ice cream, so it is a summer staple in my house. I make homemade ice cream on a regular basis and encourage others to do the same. Most ice cream recipes start with milk and cream, but with Making Vegan Frozen Treats: 50 Recipes for Nondairy Ice Creams, Sorbets, Granitas, and Other Delicious Desserts, my newest cookbook, you can skip the dairy and still enjoy delicious frozen desserts.
The book is part of Storey’s Basics series and it is filled with 50 recipes for dairy- and egg-free ice creams, sorbets, cookies and cakes. I started the book off with an introduction on ingredients – including different types of non-dairy milks – that are commonly used in vegan ice cream recipes before diving into the recipes. The book is broken into chapters based on what the recipe uses as a base. This means that soy milk, almond milk and coconut milk recipes are all grouped together, followed by fruit-based sorbets and granitas. Since this book is about frozen treats, and not just ice creams alone, the last chapters include baked goods (so you can make vegan ice cream sandwiches!!), popsicles, sauces and toppings.
The ice cream recipes cover a wide range of styles and flavors, from classic Chocolate Chip to more exotic Mango Coconut Rice, inspired by one of my favorite Thai desserts. The recipes are easy to follow and will give you the tools you need to put together your own original vegan ice cream flavors. Pick up a copy – along with copies of my other two frozen dessert books How to Make Frozen Yogurt and How to Make Ice Cream – and you’ll be all set for the summer!