You won’t have to wait any longer to try the recipes from my upcoming cookbook, The New Scoop: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus Some Old Favorites).
Try some of the recipes from the book, The New Scoop: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus Some Old Favorites) by Alina Niemi. Unusual flavor combinations like chocolate and lavender, strawberry and balsamic vinegar, and cucumbers and mint are featured. There are also tropical fruits, such as passion fruit, pineapple and papaya, plus Asian flavors like kinako and azuki beans.
Watch the book trailer to get an idea of what you’ll find inside:
It’s not hard at all to make homemade vegan ice cream, frozen yogurt, sherbet, and sorbet. In fact, it’s easy, simple, and a LOT cheaper than buying commercial stuff. And honestly, some of the stuff for sale is downright disgusting!
You may have tried some grainy, tasteless stuff that sells for $8 a quart. That’s just crazy.
Instead, you can Be the Boss of Your Ice Cream!
Put in what you want–the kind of milk, oil, nuts, fruits, spices–and leave out what you don’t want–raw eggs, heavy cream, milk.
Whether you have allergies or are just curious, you’ll find lots to chew on.
You don’t need an ice cream machine, either, although I recommend the one I use and love, the Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker.
Disclaimer: I am affiliated to the products on this site.