Making Vegan Frozen Treats: 50 Recipes for Nondairy Ice Creams, Sorbets, Granitas, and Other Delicious Desserts. A Storey BASICS® Title
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Enjoy all of your favorite ice creams — without the dairy! In this Storey BASICS® guide, Nicole Weston shows you how to make vegan “ice creams” right at home, with soy, almond, or coconut milk. Fill your bowl with classics like vanilla, chocolate, and strawberry, or get creative with flavors like chai tea, peanut butter and banana, and coconut-raspberry-lime. Weston also includes recipes for vegan sorbets, granitas, pops, and even vegan cookies for making dairy-free ice cream sandwiches.
Granita Melons such as honeydew are mostly water, with a subtle natural sweetness, and that makes them an excellent base for granitas. This one highlights the honeyed flavor of honeydew with a little mint, which results in a refreshing granita that will still satisfy your sweet tooth. 8 ½ 2 10–12 cups honeydew, cut into large chunks cup sugar tablespoons lime juice mint leaves 1. Combine honeydew, sugar, lime juice, and mint in a food processor or blender. Blend until mixture is
chocolate, these pops pack a chocolaty punch that any chocolate lover can appreciate. 2½ ⅔ 3 3 ⅛ 1 1½ cups vanilla soy milk cup sugar tablespoons cocoa powder tablespoons cornstarch teaspoon salt teaspoon vanilla extract ounces dark chocolate, finely chopped 1. Combine 2 cups of the soy milk, sugar, and cocoa powder in a medium saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a simmer and sugar is dissolved. 64 The Recipes 2. Whisk
MoCA Way North Adams, MA 01247 www.storey.com Printed in the United States by McNaughton & Gunn, Inc. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data Weston, Nicole. Making vegan frozen treats : 50 recipes for nondairy ice creams, sorbets, granitas, and other delicious desserts / by Nicole Weston. pages cm. — (A Storey basics title) Includes index. ISBN 978-1-61212-390-5 (pbk. : alk. paper) ISBN 978-1-61212-391-2 (ebook) 1. Non-dairy frozen desserts. 2.
to an ice cube tray. Simply pour your liquid into your container and cover with a piece of plastic wrap or aluminum foil. Poke your popsicle sticks or skewers through the foil/plastic, which will help keep the sticks upright, and place your container in the freezer to let your pops set. The easiest way to unmold popsicles when you are ready to serve them is to dip the molds into a bowl full of warm water for a few seconds. This will warm up just the exterior of the popsicle and release it from
ribbons of chocolate that will break up as you stir it gently. Incorporate all of the chocolate mixture, and stir in the shredded coconut. Freeze until firm, at least 2 hours, before serving. Makes about 1 quart Coconut Milk Ice Creams 43 Coconut Chocolate A walk down the candy aisle will tell you that chocolate and coconut are a great combination. The natural sweetness of the coconut just blends beautifully with chocolate and gives dark chocolate a little extra creaminess. This ice cream