9 of 9 people found the following review helpful
Excellent book and easy to make,
This review is from: The Vegan Scoop: Recipies for Dairy-Free Ice Cream That Tastes Better Than the Real Thing - with 1/3 Fewer Calories (Paperback)
As with most of the reviews here its so nice to make you're own vegan ice cream in a variety of flavours. The basic recipe is the same each time so you choose which flavour you fancy making on the day! The ingredients are UK friendly and I have made the mint choc chip, almond, rose water, chocolate and blueberry ice creams so far. They are better than Swedish Glace (variety of flavours and their blueberry is so chemical tasting!) or Booja Booja (texture).
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.