Vegan à la Mode: More Than 100 Frozen Treats Made from Almond, Coconut, and Other Dairy-Free MilksFrom Kaminsky, Hannah (PHT)
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Vegan à la Mode: More Than 100 Frozen Treats Made from Almond, Coconut, and Other Dairy-Free MilksFrom Kaminsky, Hannah (PHT)
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Ice cream, ice cream, everywhere, and not a drop of dairy to be found! Who knew that making frozen treats would be so easy, fun, and even healthy? With Vegan à la Mode, you will learn to substitute dairy with various nondairy products such as coconut-, soy-, and almond-based milks and margarines. Recreate irresistible flavors, from classic ice cream parlor treats to innovative combinations such as peanut butter bombshell, birthday cake, Turkish coffee, pistachio praline, blueberry–balsamic, rose petal, chocolate-cabernet, and mango colada. And don't forget the toppings! In addition to the standard hot fudge and caramel sauce, Kaminsky demonstrates how to make whipped topping, gingersnap cigars, even rainbow sprinkles from scratch.With stunning color photos taken by the author, this collection is sure to entice all ice cream lovers, vegan or not. Even those accustomed to frozen desserts made with eggs and cream will be impressed by how rich and delicious vegan variations can be. Beat the heat this summer with these easy, delectable recipes, and learn that making and eating ice cream can be deliciously guilt-free!Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Vegan à la Mode: More Than 100 Frozen Treats Made from Almond, Coconut, and Other Dairy-Free MilksFrom Kaminsky, Hannah (PHT) - Amazon Sales Rank: #408883 in Books
- Brand: Kaminsky, Hannah (PHT)
- Published on: 2015-06-02
- Original language: English
- Number of items: 1
- Dimensions: 7.40" h x .80" w x 7.40" l, .84 pounds
- Binding: Paperback
- 256 pages
Vegan à la Mode: More Than 100 Frozen Treats Made from Almond, Coconut, and Other Dairy-Free MilksFrom Kaminsky, Hannah (PHT) About the Author Hannah Kaminsky is the author of My Sweet Vegan and Vegan Desserts, and creator of the award-winning blog Bittersweet. She is a baker, writer, and photographer. In addition to authoring cookbooks, she has written for VegNews and Desserts Magazine, done photography work with Nibble, worked as a creative consultant and cook for Health in a Hurry, and has also created recipes for VitaSoy. Her blog Bittersweet has won awards from the Well Fed Network, Veg Bloggy Awards, and VegNews magazine. Kaminsky lives in Fairfield, Connecticut.
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Most helpful customer reviews
54 of 56 people found the following review helpful. I've Never Bought Vegan Ice Cream...And Now I never have to thanks to this book. By livvie I think when one becomes vegan, they don't stop to think what how that is going to affect desserts at times. Sure, you can get blondies, cookies, cakes and pies, but when it's sweltering, and you want to have a cup (or cone) of ice cream....Banana "soft-serve" won't cut it.Enter: Hannah "Queen of Desserts" Kaminsky. I got her second cookbook (Vegan Desserts) for the ice cream recipes and the meringue. I demanded an ice cream maker for this cookbook alone.What Hannah excels at is that she doesn't just make "traditional" ANYTHING. It's exotic and different and pushes you (and your taste buds) to explore a whole new world of eating. So unlike "The Vegan Scoop", "Lick It" and "Vice Cream" which has (soy milk, coconut milk, and cashew cream as bases) but the recipes all follow the same path:Vanilla - add extract, sugar, milk, blend, cool, churnStrawberry - add berries, sugar, milk, blend, cool, churn(and so on)Hannah makes French Vanilla ice cream. Not your basic Cookie Dough, but Cookie Dough Monster. Not just Strawberry but Strawberry and Lemon Curd. and so on and so forth. Its the simple tweaks on classics, and things you'd never think about (watermelon sorbet? heck, yeah! (never would have thought of it). Banana Pudding? Blueberry Muffin? Cinnamon Graham? Check,check and check.I've now made several recipes, and they are VERY easy, and pantry friendly (things that you may not always have on hand would be Agar, Vanilla Beans/Paste (Necessity for the French Vanilla), Citric Acid (optional).) that I can re-call off hand.Most of these equal a quart of ice cream so the cost of making it vs. buying a store brand is comparable (for fruit etc).The ice creams I've made are:French Vanilla. Hands down my go to favourite thing. French Vanilla is my favourite pre-vegan, and I thought I'd never see it again. Hannah has now saved my life, and gave me french vanilla.Strawberry Lemon Curd Ice Cream. DO make. (I used fresh lemons for the curd, instead of lemon juice).Spring Blush Sorbet - super easy and gives you a use for all those rhubarbs you can't think about doing.I wanted to make one "basic" one to see how it worked. (amazing) one multi-step one (not that time consuming) and one sorbet. (delish). The instructions are clear, and easy to follow. the only downside is the cooling time. (I tend to make mine wait 24 hours and let my ice cream bowl freeze for 36 for optimal ice cream pleasure).DO follow Hannah's ice cream eating suggestions (weird, I know, but I feel like it does enhance the experience). She even has mixins and goodies at the back :)Allergy Alert: there is not a lot of ones that call for tofu, vegan cream cheese/sour cream or creamer. (so those are easily bypassable).Health Alert: these DO contain a lot of sugar. I know it's easy to say "it's ice cream!!!" but it's also the food science about it. Sugar is pretty much needed for homemade wares. (Hannah does use agave in some recipes, and other kind of sweetners as well - not overwhelmingly).Presentation: i love the book, it's the same style as Vegan Desserts, so every recipe has a picture, which is as delicious as the wares you are making.Repeat: there is ONE recipe that made it over to Vegan A La Mode from Vegan Desserts and that is the French Vanilla Ice Cream. (I am now kind of wishing that the other ones made it over too so I have them all in one place). But if you were curious if you could make do without it? heh.. no.This is a must buy for ANYONE wanting to make ice cream, vegan or not (you can use any milk but rice, Hannah suggests) and seriously they are great for any time of the year.Also, as an aside, I find you don't eat AS MUCH of it. they are all so thick and creamy and delicious, unlike store bought where you just pile it all on, this is really just a scoop here, and a scoop there. :)Hopefully Hannah makes a sequel soon! :)
11 of 12 people found the following review helpful. Innovative and delicious! By Maria Vasquez I just bought a brand new Cuisinart Ice-100 and figured I would break it in using Hannah's new book. I decided to check it out from the library first to decide if I wanted a hard copy or a kindle copy but I can tell you this right now- I'll definitely be getting a hard copy to keep around since it will be used more frequently!I have only made two recipes. The first I made was the French Vanilla and it was so creamy and decadent. Talk about indulgence! It makes every other vegan vanilla ice cream out there taste boring in comparison. This will definitely be a repeat. The other recipe I made was Double Chocolate Fudge Chunk and this was amazing! It had chunks of fudge in every bite which was painless to whip up and the actual chocolate ice cream had great flavor depth (Hannah never fails in that department).I'm excited to try more recipes and am looking forward to keeping cool with this book this summer.
15 of 17 people found the following review helpful. My Kids and I LOVED This Book! By Martha Miller-Hall My kids and I have been deliciously making our way through this book this summer, and LOVING the tour!The recipes are great; my 12-year-old has done most of the "cooking" and I'm pleased that the directions are easy for her to follow.If you have a modestly stocked vegan pantry, there isn't any need to hunt down special ingredients - I don't shop any specialty/gourmet/health-food stores and was able to find everything easily, if I didn't already have it.The pictures are beautiful and mouthwatering, causing my kids to drool for hours over "what we're going to make next"...One note: This IS a dessert book. We all realize ice-cream is dessert before purchasing it, right? Sugar can be vegan and we vegans like our desserts just as much as the rest of the world.Whether you think you'll be making ice cream every week or just once in a rare while, this is a valuable and informative book to have - and the pictures are great, just for browsing. I can't say enough about Hannah's book, I love almost everything she creates anyway, but I think ice cream has to be at the top of my list!
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Vegan à la Mode: More Than 100 Frozen Treats Made from Almond, Coconut, and Other Dairy-Free MilksFrom Kaminsky, Hannah (PHT)
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Vegan à la Mode: More Than 100 Frozen Treats Made from Almond, Coconut, and Other Dairy-Free MilksFrom Kaminsky, Hannah (PHT)
Vegan à la Mode: More Than 100 Frozen Treats Made from Almond, Coconut, and Other Dairy-Free MilksFrom Kaminsky, Hannah (PHT)
Vegan à la Mode: More Than 100 Frozen Treats Made from Almond, Coconut, and Other Dairy-Free MilksFrom Kaminsky, Hannah (PHT)
Vegan à la Mode: More Than 100 Frozen Treats Made from Almond, Coconut, and Other Dairy-Free MilksFrom Kaminsky, Hannah (PHT)
