By Nicole Weston
With those 50 impossible to resist recipes, it's effortless to make scrumptious vegan "ice creams" with soy, almond, or coconut milk or to create clean sorbets, granitas, and frozen pops!
This Storey Basics® ebook bargains ice lotions starting from the classics (vanilla, chocolate, espresso, strawberry) to leading edge flavors like chai tea, mocha almond fudge, peanut butter and banana, horchata, and coconut-raspberry-lime. The sorbets comprise peach melba, tangerine and olive oil, and spiced cranberry, and you'll love the clean and engaging granitas, reminiscent of honeydew and mint, Meyer lemon, and pear and cinnamon. You'll additionally locate 12 recipes for frozen pops (including blueberry-balsamic pops, mojito pops, and plenty of pudding pops), cookies for making ice cream sandwiches, and sauces and toppings for sundaes—all thoroughly vegan and fully scrumptious.
Read or Download Making Vegan Frozen Treats: 50 Recipes for Nondairy Ice Creams, Sorbets, Granitas, and Other Delicious Desserts PDF
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Additional resources for Making Vegan Frozen Treats: 50 Recipes for Nondairy Ice Creams, Sorbets, Granitas, and Other Delicious Desserts
Refrigerate until cold, about 1 hour. 3. Pour the chilled mixture into an ice cream maker and prepare according to manufacturer’s directions. When the ice cream has churned, transfer it to a freezer-safe container. Freeze until firm, at least 2 hours, before serving. Makes about 1 quart Sorbets and Granitas 51 Peach Melba Sorbet A peach melba is a retro dessert that combines peaches, raspberries, and vanilla ice cream into a kind of ice cream sundae. Sweet peaches and tart raspberries are the star of the dish, and they are the stars of this fruity melba-inspired sorbet.
Pour into an ice cream maker and prepare according to manufacturer’s directions. When the ice cream has churned, transfer it to a freezer-safe container and fold in the chopped mango. Freeze until firm, at least 2 hours, before serving. Makes about 1 quart Coconut Milk Ice Creams 47 Coconut, Raspberry, and Lime The soft pink color of this ice cream is beautiful, and it makes the ice cream look very tantalizing, since you won’t be able to guess exactly what flavor it is before you take a bite. It’s sweet, with a hint of tartness, and uses three flavors that all work together extremely well.
Remove from heat, and whisk in vanilla and instant espresso powder. Transfer to a clean bowl, cover with plastic wrap, and allow to cool to room temperature. Chill in the refrigerator until cold, at least 2 to 3 hours. 4. Pour the chilled mixture into an ice cream maker and prepare according to manufacturer’s directions. When the ice cream has churned, transfer it to a freezer-safe container, and freeze until firm, at least 2 hours, before serving. Makes about 1 quart Soy Milk Ice Creams 25 Chocolate Chip Cookie Dough It’s hard to resist the temptation to taste a spoonful of raw cookie dough out of the bowl when you are making chocolate chip cookies.