The New Scoop:  Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus Some Old Favorites)
The flavors inThe New Scoop: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus Some Old Favorites)are divided into several chapters. The Old FavoritesincludeVanilla,Vanilla Bean,Rich Chocolate,Chocolate (made with cocoa powder), andStrawberry Ice Creams. Banana,Blueberry,Peach,Ginger,Mint Chocolate Chip,Mocha Almond Fudge,Pistachio, andCoffee Ice Creamsare all here too.But you'll also findPeanut Butter and Jelly,Peanut Butter Chocolate Chip,Toasted Almond, andToasted Coconut Ice Creams, since they are classic flavor combinations, and they are likely to be your favorites soon.The chapter onHerbs, Spices and Unusual Flavorsuse rosemary, basil, mint, and even some vegetables, to create some surprising combinations. Tomato Basil Ice Cream,Cucumber Mint Frozen Yogurt,Avocado Ice Cream,Beet-Balsamic Ice Cream, andCherry Almond Coconut Milk Ice Creamwill probably leave you pleasantly surprised. Bumpy Road Ice Creamwill give you lots to chew on: Peanut Butter Banana Ice Cream, with a chocolate swirl, banana chunks, and chopped peanuts!TheSherbets and Sorbetschapter features fruits in some refreshing combinations. Blackberry Mint Sorbet,Pear Sorbet, andWatermelon Sorbetare great when you want something light but still bursting with flavor.After learning how to make your own soy or coconut milk yogurt easily at home, you can use them, or commercially prepared yogurt, in theFrozen Yogurtsrecipes.  Those includeLemon Frozen YogurtandRaspberry Chocolate Chip Frozen Yogurt.  You even get to make chocolate chips the secret way that manufacturers do.  No more dumping in a handful of hard, lumpy, store-bought chocolate chips.Asian and Tropical Tastesis a chapter full of flavors popular in other parts of the world, including Japan, Korea, China, Malaysia, India, and the tropics.  You'll find ways to useAsian pears,kinako(roasted soybean powder),azuki beans,taro,lychee,mugicha(barley tea),green tea, and tropical fruits likepapaya,mango,jackfruit,guava,pineapple,tamarind, andlilikoi(passion fruit.)One entire chapter is devoted to step-by-step directions for makingMochi Ice Cream.  If you've never had it before, you might wonder what all the fuss is about.  If you love it, you'll be jumping for joy at the prospect of finally being able to eat it again, with whatever flavor ice cream you like.All of the recipes allow you to use either sugar or agave nectar, which doesn't spike blood sugar.  You can use various nondairy milks to suit your taste, too.  The chapter onIngredientsis full of hints and tips on substitutions and how to create your own flavors.You can adjust the level of sweetness or tartness to suit your tastes and the fruits and other ingredients you are using.  Hate nuts?  Leave them out.  Don't like coconut milk?  No problem.  Want to add a chocolate swirl to another flavor?  Go for it.  You have total control.Most of the recipes do not involve cooking or heating, which means you can whip up a batch any time you're in the mood, in as little as 40 minutes.  That's less time than it would take to run to the store--IF you could find your favorite flavor, that is.  There's even a chapter withTips on How to Make Ice Cream Fast.So what are you waiting for?  Stop drooling and dive in.  You're sure to find something to love in this vegan ice cream cookbook.  Happy Churning!READER REVIEWS:I just made the fresh guava ice cream recipe out of my friend Alina's new vegan ice cream cookbook. I used my Mom's guavas and it came out wonderfully smooth and creamy. The fresh guava is subtle and fragrant. I am actually not missing the heavy cream I would usually be using. The recipes run the gamut from classic favorites (Mint Chocolate Chip) to intriguing, mind-bending combinations (Carrot Apple Coconut Curry). It is more than an ice cream cookbook. It it a passionate treatise on taking ice cream making to the level of a grand adventure. I wonder how many ice cream machines were sacrificed testing these more than 100 recipes. I will definitely be trying more soon. I have my eye on the lilikoi frozen yogurt recipe next since I have so many lilikoi right now.-Dorothy Arriola ColbyThis recipe book contains 15 chapters and an Index for a total of 208 pages.  In the last chapter it contains the topic of TROUBLE SHOOTING.  I'd welcome seeing that in any cookbook I buy and use. For the most part, I stay out of the kitchen.  So I should probably stay out of the kitchen for sure.  But these recipes for ice cream are fascinating, and the many pictures entice the reader into trying something new and different. Who are the readers of this book? Readers who are tired of ordinary ice cream, who have dietary problems that require different ingredients, or who are searching for a new experience in ice cream eating.  For those readers I recommend this book. In the first chapters, you'll learn the difference between ice cream,sherbet, sorbet, granita, and frozen yogurt.  The author then introduces you to the various kinds of milk you may want to try--coconut, soy, grain milks and the ingredients you may want to mix with the milk.  You'll need fats, starches, sweeteners,agavenectar, maple syrup andothers. And to insure edible results you'll need the right equipment in your kitchen.  This can be as simple or as elaborate as you care to make it. And of course, you'll find dozens of recipes to tempt you.  My advice is to read the book through carefully before you begin trying a recipe.  Each success will lead to another.  This book is a winner. --Dorothy Francisdorothyfrancis.comKILLER IN CONTROL, 2011  (Five Star)DAIQUIRI DOCK MURDER, 2012(Five Star)4 Five Star mysteries on Amazon Kindle