Ice cream, ice cream, everywhere, and not a drop of dairy to be found! Who knew that making frozen treats was so easy, or so much fun? With Vegan a la Mode (Skyhorse Publishing), you can recreate classic ice cream parlor treats as well as innovative new flavor combinations.
Hannah Kaminsky has developed an international following for her delicious vegan recipes and mouthwatering food photography. Now, she shares some of her newest ice cream, frozen yogurt, and sorbet recipes. Learn how to make everything from simply delicious French Vanilla to seriously decadent Peanut Butter Bombshell, and many others, including:
· Birthday Cake Ice Cream
· Super-Simple Chocolate Kefir Ice Cream
· Chocolate-Cabernet Ice Cream
· Turkish Coffee Ice Cream
· Pistachio Praline Ice Cream
· Blueberry-Balsamic Ice Cream
· Mango Colada Ice Cream
· Rose Petal Ice Cream
· And many more!
And don’t forget the toppings! In addition to the standard hot fudge and caramel sauce, Vegan à la Mode will show you 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. So beat the heat this summer, with these easy and irresistible recipes!
Sample recipes from Vegan a la Mode on VegKitchen:
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