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This Storey Basics book offers ice creams ranging from the classics (vanilla, chocolate, coffee, strawberry) to innovative flavours like chai tea, mocha almond fudge, peanut butter and banana, horchata, and coconut-raspberry-lime. The sorbets include peach melba, tangerine and olive oil, and spiced cranberry, and you'll love the fresh and interesting granitas, such as honeydew and mint, Meyer lemon, and pear and cinnamon. You'll also find 12 recipes for frozen pops (including blueberry-balsamic pops, mojito pops, and lots of pudding pops), cookies for making ice cream sandwiches, and sauces and toppings for sundaes - all completely vegan and completely delicious.
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Enjoy all of your favorite ice creams -- without the dairy In this Storey BASICS(R) 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.
Title: Making Vegan Frozen Treats: 50 recipes for Nondairy Icecreams, Sorbets, Granitas, and Other Delicious Desserts
ISBN Number: 1612123902
ISBN-13: 9781612123905
Location Published: USA, Storey Publishing: 2015
Binding: Soft cover
Book Condition: New
Size: 17.8 x 12.7 x 0.5 cm
Kg: 1.00 Kg
Type: Book
Categories: Vegan & Vegetarian, Desserts & Icecream
Seller ID: 001950
