Ice cream, ice cream, everywhere, and not a drop of dairy to be found!
Who knew that making frozen treats would be so easy, fun, and even healthy? With Vegan a la Mode, you will learn to substitute dairy with various nondairy products such as coconut-, soy-, and almond-based milks and margarines.
Recreate irresistible flavors, from classic ice cream parlor treats to innovative combinations such as peanut butter bombshell, birthday cake, Turkish coffee, pistachio praline, blueberry--balsamic, rose petal, chocolate-cabernet, and mango colada.
And don't forget the toppings!
In addition to the standard hot fudge and caramel sauce, Kaminsky demonstrates 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.
Beat the heat this summer with these easy, delectable recipes, and learn that making and eating ice cream can be deliciously guilt-free!
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