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The Vegan Scoop: Recipies for Dairy-Free Ice Cream That Tastes Better Than the Real Thing - with 1/3 Fewer Calories Paperback – Illustrated, 1 Jul 2009
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These recipes are totally out of control! Veganism has never been so fun, easy, and innovative--Rory Freedman--The Vegan Scoop will forever change the way you think about ice cream. In Wheeler Del Torro's hands, vegan ice cream is not only far more nutritious than traditional ice cream, but more delicious and outrageously varied. This book is an absolute must-have for ice cream aficionados everywhere--Dr Will Tuttle--As luscious as the recipes themselves, this cookbook puts vegan ice cream on the map and leaves its animal-based counterpart in the dust. Vibrant, fun, and full of factoids, The Vegan Scoop is pure bliss--Colleen Patrick-Goudreau--This is the ultimate book of dairy-free dessert. Bursting with innovative flavour combinations, tasty toppings, and irresistabel accompaniments, expert ice-cream maker Wheeler Del Torro has created a true masterpiece with The Vegan Scoop. I'd like a scoop of everything, Please!--John Robbins--This is the best thing ever to happen to vegan ice cream! The enticing flavours and colourful pictures are impossible to resist--Jennifer McCann--At last, ice-cream worth screaming about for 'Sundae' and every day! Chock-full of animal-friendly recipes, the Vegan Scoop offers a double -dollop of delight --Carol J Adams<br /><br />brings the pleasures of the ice cream parlour into your home, with 150 recipes for frozen treats that are so rich and creamy they're better than the real thing! These ice-creams feature vegan ingredients, making them suitable for both vegans and those with lactose intolerance. Cahpters are devoted to innovative flavour 'inspirations' and two chapters full of recipes for toppings, sauces, and other dessert accompaniments. --Vegan Views, Sept 2009<br /><br />The Vegan Scoop hosts low calorie, high flavor, easily made recipes for all to enjoy. Ingredients are vegan, have zero cholesterol, and contain 16 times less fat than some commercial dairy ice creams. They're also wonderful for the lactose-intolerant. Divided into Classic, Caribbean and Island, Healthy, Asian, Novelty, and Aphrodisiacal flavors, the close up photos give the preparer an ideal look at the finished products. Each dessert recipe lists the health benefits of taking big licks (ie. Pomegranate Grapefruit--Heart Health). Buzz Words: chile, fig, soy, vegan, arrowroot, fresh, dragon fruit, goji, acai, lychee, curry, eucalyptus, ginseng, lemongrass Recipes to die for: Bubblegum (my kids would love this!) Fruit Sushi (eaten with Wasabi ice cream) Cinnamon Ginkgo Sweet Ginger Tea (eaten with Fried Asian Pancakes) Recipes yield 1 quart, call for a standard ice cream maker, and have accompanying mini recipes for toppings, sauces, and sides. Wheeler has included a Tips and Techniques page for the ice cream maker (very beneficial for the novice). --Basil and Spice dot com, Sept 2009...The Vegan Scoop is divided into nine sections:Classic Flavors (Vanilla, Chocolate Chip Cookie Dough, Black Raspberry, Caramel) Fruity Flavors (Blueberry, Plum, Date) Healthy Flavors (Cinnamon Ginkgo, Yam, Orange Dragon Fruit) Asian Flavors (Black Sesame, Thai Chile Chocolate, Seaweed) Caribbean and Island Flavors (Orange Passion Fruit, Ginger Beer Sorbet, Ginger Lychee) Novelty Flavors (Peanut Butter Cucumber (no, I didn t miss a comma in there), S more, New York Irish Cream, Jalapeño) Aphrodisiacal Flavors (Lavender, Rose Water, Pumpkin and Oats) Ice Cream Vessels and Sauces Ice Cream Sides and Desserts In addition, there s a very helpful introductory chapter on how to construct your own unique flavors in case you ve been itching to try a Basil Carob Rhubarb ice cream. A true measure of a cookbook is in how often it gets used. The fact we have made six quarts of ice cream in the last month-and-a-half should give some indication of how much we re digging the book around here thusfar. -- --vegblog dot com, Sept 2009
Wow, this is a delicious book full of yummy ice cream that is vegan. Healthier than the dairy alternative, you should quickly get hooked on these ice-creams. My only complaint is that as the recipes are all based on the same ingredients with just the flavourings being different, I was unsure of the need to repeat the basic recipe each time. Well worth experimenting with this book and coming up with some favourite personal recipes too. 238 pages of clearly designed recipes that are easy to follow accompanied by pics of the mouth-watering ice-creams. --kaern platt reveiws, december, 2009
The Vegan Scoop is divided into nine sections:Classic Flavors (Vanilla, Chocolate Chip Cookie Dough, Black Raspberry, Caramel) Fruity Flavors (Blueberry, Plum, Date) Healthy Flavors (Cinnamon Ginkgo, Yam, Orange Dragon Fruit) Asian Flavors (Black Sesame, Thai Chile Chocolate, Seaweed) Caribbean and Island Flavors (Orange Passion Fruit, Ginger Beer Sorbet, Ginger Lychee) Novelty Flavors (Peanut Butter Cucumber (no, I didn t miss a comma in there), S more, New York Irish Cream, Jalapeño) Aphrodisiacal Flavors (Lavender, Rose Water, Pumpkin and Oats) Ice Cream Vessels and Sauces Ice Cream Sides and Desserts In addition, there s a very helpful introductory chapter on how to construct your own unique flavors in case you ve been itching to try a Basil Carob Rhubarb ice cream. A true measure of a cookbook is in how often it gets used. The fact we ve made six quarts of ice cream in the last month-and-a-half should give some indication of how much we re digging the book around here thusfar.The recipes themselves are straightforward and follow a simple formula.All told, Wheeler Del Torro s The Vegan Scoop is a big win for those looking to put that ice cream maker to good use. You won t grow tired of the options and the old favorites will be new again. And, honestly, you may not buy another store-bought ice cream again. --vegblog dot com, Sept 2009
About the Author
Wheeler del Torro is the founder and owner of Wheeler\u2019s Frozen Desserts, a microcreamery based in Boston that produces vegan ice cream using soy, coconut, rice and almond milks. Del Torro, who was born in Jamaica and moved to the U.S. as a teen, began the company in 2001, initially creating custom flavors for restaurants, companies, and high-end clientele. He opened his first store this year in Boston, and plans on opening a sister shop in L.A. soon. You can find him at www.icecreamproject.com.
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Top customer reviews
It has a huge range of recipes that will cater for most tastes. Chapter includes classic, fruity, asian, caribbean, healthy and novelty flavours.
My parter who is not lactose intolerant agrees that the recipes I've made (no less than 6 in the 2 weeks I've owned it) do have a texture and taste similar to non vegan ice cream (where there is non vegan equivalent).
My favourite so far is honeydew (as in honeydew melon).
Just 2 points to mention here:
All recipes rely on the use of an ice cream maker, unless you are skilled enough to make ice cream without the ice crystals.
For those of you who would like a non vegan version of strawberry ice cream there is NO strawberry recipe in here. There is fig, banana (yummy), orange (yummy), pumpkin (next on the list to try), star fruit but no strawberry :(
But the many other recipes more than make for this. Buy it whether your vegan or not.
Instead of soy creamer which is needed in the recipes I use 2 cartons of Blue Dragon Coconut Cream - much thicker than soya cream so gives you a really thick ice cream consistency without ice crystals forming and the coconut flavour doesn't overpower. You can get these cartons in the Chinese food section of all supermarkets next to the other Blue Dragon products and a real find for this and for vegan afternoon tea (it's amazing on scones with jam). I also leave the mixture to chill in the fridge overnight rather than 2-3 hour suggested, which also makes it thicker.
The book is well written, easy to follow and I would recommend it.
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!
Added later - aha! it means the total amount of soy milk, divided up so that you use one bit first, the rest later. Duh.
This book is a lifesaver. It really opened my eyes to see that you can have a decadent vegan diet that isn't costly on you waistline, pocket or conscience.
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