Making Vegan Frozen Treats: 50 Recipes for Nondairy Ice Creams, Sorbets, Granitas, and Other Delicious Desserts (Storey Basics) - Softcover

This Storey Basics[registered] 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.

EXACTLY WHAT YOU NEED TO KNOW

Make creamy, rich desserts with your favorite vegan milks. Nicole Weston, a successful recipe developer and the food writer behind the popular blog Baking Bites, offers luscious recipes for velvety frozen desserts made with soy, almond or coconut milk. Imagine churning Coconut Mango Rice, Mocha Almond Fudge, and Vanilla Bean ice creams with no dairy! Fruity sorbets and granitas, inventive popsicles, and vegan-cookie ice cream sandwiches round out this delicious collection of dairy-free options.