Synopsis:

Ice cream is universally loved and is at its very best fresh out of the ice cream machine. Homemade ice cream is actually easy to make, and can be made with a variety of nondairy milks perfect for those with dairy or soy allergies. Whether you avoid dairy products for health or ethical reasons, or to protect the environment, these frozen treats will rival any store bought gourmet ice cream.

Lick It! elevates vegan ice cream to its creamy, dreamy best. Readers will find well-loved, traditional flavors plus a tempting variety of exotic and gourmet tastes made with herbs, spices, and liqueurs. And you can adjust the flavors and sweetness to your liking, using the choicest natural ingredients. From scooped ice cream, sundaes, sherbets, and sorbets to ice cream sandwiches, shakes and floats, you'll find all your ice cream parlor favorites complete with toppings and sauces! So swirl it, savor it, lick it! It's never been yummier. 

Book Excerpt:

Chocolate-Raspberry Ice Cream

Makes about 3 cups

Rich dark chocolate tinged with fresh red raspberries—a wonderful flavor combination. To make this even more decadent, add a couple of tablespoons of Chambord liqueur.

 1 (14-ounce) can full-fat coconut milk

1/2 cup plus 2 tablespoons granulated sugar

5 tablespoons unsweetened cocoa powder

2 cups raspberries

 Place the coconut milk, sugar, and cocoa powder in a medium saucepan and whisk until well combined. Warm on medium-low heat until the mixture just begins to simmer and get foamy. Remove from the heat and stir in the raspberries. Let rest for 20 minutes.

Pour the mixture into a blender or food processor and process until smooth. Place a fine-mesh strainer over a medium bowl (or, to save on dishwashing, over the saucepan you used to heat the coconut milk). Pour the blended mixture into the strainer and press it through to remove the seeds. Cover and chill in the refrigerator for at least 3 hours. Then freeze in an ice cream maker according to the manufacturer’s directions.

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Topics/Categories:

dairy-free, desserts, Ice cream, nondairy, vegan, vegetarian

Genre:

Cookbook, Food and Drink

Type of Work:

Cookbook

Publishers:

Book Publishing

Purchase From:

Amazon.com
Cathe's Kitchen
Indie Bound

Original Publish Date:

May 1, 2009

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