title: The New Scoop:  Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus Some Old Favorites)
author:  Alina Niemi 
description: The flavors in <i>The New Scoop: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus Some Old Favorites)</i> are divided into several chapters. <i><b>The Old Favorites</b></i> include <b>Vanilla</b>, <b>Vanilla Bean</b>, <b>Rich Chocolate</b>, <b>Chocolate (made with cocoa powder)</b>, and <b>Strawberry Ice Creams</b>. <b>Banana</b>, <b>Blueberry</b>, <b>Peach</b>, <b>Ginger</b>, <b>Mint Chocolate Chip</b>, <b>Mocha Almond Fudge</b>, <b>Pistachio</b>, and <b>Coffee Ice Creams</b> are all here too.<br><br><br>But you'll also find <b>Peanut Butter and Jelly</b>, <b>Peanut Butter Chocolate Chip</b>, <b>Toasted Almond</b>, and <b>Toasted Coconut Ice Cream</b>s, since they are classic flavor combinations, and they are likely to be your favorites soon.<br><br><br>The chapter on <b><i>Herbs, Spices and Unusual Flavors</i></b> use rosemary, basil, mint, and even some vegetables, to create some surprising combinations. <b>Tomato Basil Ice Cream</b>, <b>Cucumber Mint Frozen Yogurt,</b> <b>Avocado Ice Cream</b>, <b>Beet-Balsamic Ice Cream</b>, and <b>Cherry Almond Coconut Milk Ice Cream</b> will probably leave you pleasantly surprised. <b>Bumpy Road Ice Cream</b> will give you lots to chew on: <b>Peanut Butter Banana Ice Cream</b>, with a chocolate swirl, banana chunks, and chopped peanuts!<br><br><br>The <i><b>Sherbets and Sorbets</b></i> chapter features fruits in some refreshing combinations. <b>Blackberry Mint Sorbet</b>, <b>Pear Sorbet</b>, and <b>Watermelon Sorbet</b> are great when you want something light but still bursting with flavor.<br><br><br>After learning how to make your own soy or coconut milk yogurt easily at home, you can use them, or commercially prepared yogurt, in the <i><b>Frozen Yogurts</b></i> recipes. Those include <b>Lemon Frozen Yogurt</b> and <b>Raspberry Chocolate Chip Frozen Yogurt</b>. You even get to make chocolate chips the secret way that manufacturers do. No more dumping in a handful of hard, lumpy, store-bought chocolate chips.<br><br><br><i><b>Asian and Tropical Tastes</b></i> is a chapter full of flavors popular in other parts of the world, including Japan, Korea, China, Malaysia, India, and the tropics. You'll find ways to use <b>Asian pears</b>, <b>kinako</b> (roasted soybean powder), <b>azuki beans</b>, <b>taro</b>, <b>lychee</b>, <b>mugicha</b> (barley tea), <b>green tea</b>, and tropical fruits like <b>papaya</b>, <b>mango</b>, <b>jackfruit</b>, <b>guava</b>, <b>pineapple</b>, <b>tamarind</b>, and <b>lilikoi</b> (passion fruit.)<br><br><br>One entire chapter is devoted to step-by-step directions for making <b><i>Mochi Ice Cream</i></b>. If you've never had it before, you might wonder what all the fuss is about. If you love it, you'll be jumping for joy at the prospect of finally being able to eat it again, with whatever flavor ice cream you like.<br><br><br>All of the recipes allow you to use either sugar or agave nectar, which doesn't spike blood sugar. You can use various nondairy milks to suit your taste, too. The chapter on <b><i>Ingredients</i></b> is full of hints and tips on substitutions and how to create your own flavors.<br><br><br>You can adjust the level of sweetness or tartness to suit your tastes and the fruits and other ingredients you are using. Hate nuts? Leave them out. Don't like coconut milk? No problem. Want to add a chocolate swirl to another flavor? Go for it. You have total control.<br><br><br>Most of the recipes do not involve cooking or heating, which means you can whip up a batch any time you're in the mood, in as little as 40 minutes. That's less time than it would take to run to the store--IF you could find your favorite flavor, that is. There's even a chapter with <b><i>Tips on How to Make Ice Cream Fast</i></b>.<br><br><br>So what are you waiting for? Stop drooling and dive in. You're sure to find something to love in this vegan ice cream cookbook. Happy Churning!<br><br> <b><span>READER REVIEWS:</span></b><br><span></span><br> <span>I just made the fresh guava ice cream recipe out of my friend Alina's new vegan ice cream cookbook. I used my Mom's guavas and it came out wonderfully smooth and creamy. The fresh guava is subtle and fragrant. I am actually not missing the heavy cream I would usually be using. The recipes run the gamut from classic favorites (Mint Chocolate Chip) to intriguing, mind-bending combinations (Carrot Apple Coconut Curry). It is more than an ice cream cookbook. It it a passionate treatise on taking ice cream making to the level of a grand adventure. I wonder how many ice cream machines were sacrificed testing these more than 100 recipes. I will definitely be trying more soon. I have my eye on the lilikoi frozen yogurt recipe next since I have so many lilikoi right now. </span><br><span></span><br> <span>-Dorothy Arriola Colby</span><br><br><br> This recipe book contains 15 chapters and an Index for a total of 208 pages. In the last chapter it contains the topic of TROUBLE SHOOTING. I'd welcome seeing that in any cookbook I buy and use. For the most part, I stay out of the kitchen. So I should probably stay out of the kitchen for sure. But these recipes for ice cream are fascinating, and the many pictures entice the reader into trying something new and different.<br> <br> Who are the readers of this book? <span>Readers who are tired of ordinary ice cream, who have dietary problems that require different ingredients, or who are searching for a new experience in ice cream eating.</span> For those readers I recommend this book.<br> <br> In the first chapters, you'll learn the difference between ice cream, <span>sherbet</span>, sorbet, granita, and frozen yogurt. The author then introduces you to the various kinds of milk you may want to try--coconut, soy, grain milks and the ingredients you may want to mix with the milk. You'll need fats, starches, sweeteners, <span>agave</span> nectar, maple syrup and <span>others</span>.<br> <br> And to insure edible results you'll need the right equipment in your kitchen. This can be as simple or as elaborate as you care to make it.<br> <br> And of course, you'll find dozens of recipes to tempt you. My advice is to read the book through carefully before you begin trying a recipe. Each success will lead to another. This book is a winner.<br> <br> --Dorothy Francis<br> <span><span><span>dorothyfrancis.com</span></span></span><br> KILLER IN CONTROL<span>, 2011</span> (Five Star)<br> DAIQUIRI DOCK MURDER<span>, 2012</span> (Five Star)<br> 4 Five Star mysteries on Amazon Kindle
zlib_text: THe vegan
  SCOOP
  150 Recipes for DAIRY-FREE ICE CREAM
  That Tastes Better Than the “Real” Thing
  WHEELER DEL TORRO
  Founder and Owner of
  Wheeler’s Frozen Dessert Company
  
  Contents
  Preface
  Introduction
  Vegan Ice Cream: Best in Taste and Nutrition
  Getting to Know Your Ingredients
  Meeting Your (Ice Cream) Maker
  Chapter 1 Classic Flavors
  Chapter 2 Fruity Flavors
  Chapter 3 Healthy Flavors
  
  Chapter 4 Asian Flavors
  Chapter 5 Caribbean and Island Flavors
  Chapter 6 Novelty Flavors
  Chapter 7 Aphrodisiacal Flavors
  Chapter 8 Ice Cream Vessels and Sauces
  Chapter 9 Ice Cream Sides and Desserts
  Acknowledgments
  About the “Inside Scoop”
  Index
  * A complete list of the recipes featured in this book can be
  found on page 239.
  
  Preface
  MY ICE CREAM DREAMS began at seventeen. Fresh out of high school
  and without a plan, I was in desperate need of “something to do” for the
  summer. At the time, I was dating a Parisian model named Max. She lived
  in New York City, but was moving back to France. She invited me to com