Book review: Vice Cream

If you are a fan of ice-cream and dairy desserts and simply can't do away with it to become a vegan, then you got to read this book. This "cook" book is written by Jeff Rogers and contains over 70 dairy-free recipes for you to choose from, ranging from the traditional delights such as strawberry, chocolate and vanilla to the more exotic ones such as stevia, jalapeno and date. The book is divided into 4 sections. The first one teaches you the Basics such as juicing, making your own coconut milk, Ice-cream makers etc. The second and third sections contains of recipes for Vice creams and Raw vice creams respectively, though I really didn't see how "un-raw" the second section is. The final section will show you how to make sauces such as mango sauce. The recipes are really simple, but you'll need an ice-cream maker to make these vegan delights.

Here's an "espresso" recipe from the book and I've shorten it a little (hope he doesn't mind)...
1 vanilla bean (optional)
1/4 teaspoon alcohol-free almond flavor (optional)
2 cups organic cashews or cashew pieces
2 cups purified water
1 cup maple syrup
2 tablespoons freshly ground organic espresso beans

Cut vanilla bean into small pieces. Grind into fine powder in a clean coffee grinder.
Combine the ground vanilla and everything in a bleander. Blend on high until silky smooth, at least 1 minute.
Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for at least 1 hour or up to overnight, until well chilled. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions. Serve immediately or transfer to airtight containers and store in the freezer until ready to serve.
(Makes about 1 quart (approx 1 litre))

Expresso mint: Add 2 teaspoons alcohol-free peppermint flavor to the blender with the other liquid ingredients.

If you like, you can purchase the book here