Vice Cream: Gourmet Vegan Desserts
by Jeff Rogers
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Book Reviews of Vice Cream: Gourmet Vegan Desserts
Book Review: Yummy Desserts at Last!
Summary: 5 Stars
As someone who preferred Ben & Jerry's and Hagen Daaz only a few short years ago, I have never liked the soy based "ice creams" sold in stores. Now that I no longer eat dairy, I have more often skipped dessert altogether rather than eat the soy brands unless I was desparate. No more! This wonderful little cookbook is a dream come true. I was very skeptical when I first saw it: How can cashews and maple syrup even begin to satisfy my craving for a rich, creamy frozen dessert? Well, they can and then some. I couldn't be happier with the taste and texture I found with the first recipe I tried (chocolate, of course). Also, the recipes are very easy to follow and take very little time. And the selection of recipes is mouth watering; there are so many great flavors to choose from.
One thing readers should be aware of is that almost all of the vice cream recipes use cashews, which can be pretty expensive. Give it a try, though, and you won't be able to resist!
Book Review: WOW!
Summary: 5 Stars
This is incredible! As a vegan looking for an alternative to dairy AND an alternative to soy ice cream I've finally found something that meets taste and texture standards. I made my first recipe tonight, choclate (and towards the end I threw in a little peanut butter to get some ripples) and I am floored.
I have to admit though, really puzzled by the reviewer complaining about not being able to find the ingredients. If you can find cashews, maple syrup, vanilla, and water (all available at any grocery) you have a base in which to make countless flavors of vice cream. Also, you MUST blend this long enough to make the mixture extremely smooth, it took me about 5 minutes in the blender.
If you are a vegan missing ice cream look no further!
Book Review: Gritty, Grainy, and Gross!
Summary: 2 Stars
I used this book twice and then shelved it. The first time I tried making vanilla cashew ice cream it came out very grainy and not like ice cream at all. The second time I decided to soak the cashews overnight, even though the book does not tell you to. This helped some, but the ice cream was still gritty and and grainy and it did not melt like ice cream or soy ice cream. It ended up being a huge waste of money because we threw the ice cream in the compost both times. Maybe you need to have a Vitamix or equally expensive blender or food processor to get the right consistency. I wish it had said that somewhere.Book Review: delicious vegan ice cream for all diets...
Summary: 5 Stars
ok this is yummy. i dislike eating dairy and can't find recipes not using tofu (i have a food sensitivity). this tastes fantastic. i made the vanilla (2 c. org. cashews pureed till smooth, 2 c. pure water, 1 c. real maple syrup, vanilla). put it in my new cuisenart (reviewed on amazon) ice cream maker and it was ready in 10 min. the only problem i see is that nuts are high in fat (14g. of fat in 1/4c. of cashews) and i can't seem to limit myself. this will have to be an occasional treat. the book has other recipes using hazelnut, almond, or coconut milks. sorbet recipes also.Book Review: Great "ice-cream" recipes for vegans
Summary: 5 Stars
I am a vegan and am also allergic to dairy. All of my life I have wished for a great "ice cream". The recipes in this book are amazing. They are creamy and rich tasting and there are also options for raw fooders. In addition to ice creams, there are recipes for sauces. One recommendation is to make sure you blend the mixture very well before putting it in your ice cream maker to prevent it from being grainy. This book has so many gourmet and creative ice cream flavors and tips for creating your own ice cream flavors. I highly recommend this book.