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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

4.4 out of 5 stars 34 customer reviews

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Product details

  • Paperback: 240 pages
  • Publisher: Fair Winds Press (1 July 2009)
  • Language: English
  • ISBN-10: 1592333923
  • ISBN-13: 978-1592333929
  • Product Dimensions: 19 x 1.9 x 23.5 cm
  • Average Customer Review: 4.4 out of 5 stars 34 customer reviews
  • Amazon Bestsellers Rank: 288,036 in Books (See Top 100 in Books)
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Review

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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