Super Vegan Scoops!: Plant-Based Ice Cream for Everyone

By Hannah Kaminsky

Book Overview

Freeze Leave those processed frozen desserts at the grocery store and dive into creamy, cool custards made in your own kitchen.

It's not a crime to want a more exciting ice cream experience than the average chocolate or vanilla scoop. Super Vegan Scoops churns out cool treats without dairy or eggs in unconventional flavors, truly offering tastes to delight even the most discerning sweet tooth. Special equipment need not apply for many of these surprisingly simple sweets, covering no-churn options for quick pops and decadent ice cream cakes. Even handheld novelties like you've never seen before, complete with chewy cookies and crisp chocolate shells, come together with ease.

If temperatures should ever drop too cold to indulge in something icy, don't despair. Innovative recipes transform traditional ice cream bases into entirely new treats. There's no such thing as too much ice cream when excess can be melted down and baked up into everything from quick bread to scones. Yes, you can have ice cream for breakfast, without getting brain freeze, too Some of the delicacies featured include:

Bulletproof Coffee Ice CreamCaramelized Green Grape SherbetCucumber Raita Frozen YogurtMelted Truffle Dark Chocolate Ice CreamCookie Dough Pudding PopsVanilla Bean Bee's Knees Ice Cream SandwichesBaklava SundaeCompletely Coconuts Ice Cream CakeRum Raisin Bread PuddingSo many more
Put a stick in it, dig in a spoon, slice it thick, or melt it all down; there's a bolder face to plant-based ice cream waiting for you just beyond the ice maker.

• Format: Hardcover
• Language: English
• ISBN: 151075797X
• ISBN13: 9781510757974
• Release Date: June 2021
• Publisher: Skyhorse Publishing
• Length: 328 Pages
• Weight: 0.05 lbs.
• Dimensions: 0.9" x 7.6" x 9.1"