Dimensions: 144 pages, 8.7 × 5.7 × 0.69 in
Published: May 13, 2014
Publisher: Clarkson Potter/Ten Speed/Harmony
The following ISBNs are associated with this title:
ISBN - 10: 1607745453
ISBN - 13: 9781607745457
Read from the Book
Introduction In my younger years, I consumed a lot of ice cream and favored the rich flavors of Ben & Jerry’s, whose factory happened to be in the neighboring town. Over the years, I experimented with my diet and discovered the effect of foods on my overall health. While moving toward a plant-based diet, I reduced (and later eliminated) my migraine headaches, and my high blood pressure returned to normal. I also had far fewer colds and fewer instances of the flu. Their severity and duration were also much less. After I discovered the benefits of a vegan diet, I found that the vegan “ice creams” on the market were simply not satisfying; they were not rich enough for me, and I did not enjoy the aftertaste. Since there are many people who cannot eat dairy and many more who choose not to for ethical, environmental, and health reasons, I wanted to create a wonderful ice cream alternative. For those who were already vegans, this would add a new dessert to their diets. For others, it would allow them to give up the dairy they had been wanting to do without. I thought that there must be a way of making a rich, flavorful vegan ice cream that would easily satisfy the expectations I had developed when I ate dairy. Having used cashew milk to replace cow’s milk and cream in other recipes, I realized that was how I should make my homemade vegan ice cream. In 1999, I moved to Seattle, purchased an ice cream maker, and began experimen
Table of Contents
Raw Ice Cream
About the Author
Measurement Conversion Charts
From the Publisher
This revised edition of Vice Cream features more than 90 delicious ice cream recipes using all-vegan ingredients like nuts, dates, coconut milk, maple syrup, and fruit, plus recipes for raw vegan ice creams and sauces.
Whether you’re vegan, lactose intolerant, or following a dairy-free diet, you don’t have to miss out on one of the world’s favorite desserts. Although ice cream substitutes are available, none of them achieves the richness of the real thing or offers the breadth of delicious flavors—until now. Vegan Ice Cream offers decadent frozen alternatives that don’t rely on milk, cream, or refined white sugar. Instead, these luscious recipes use nut milks, fresh fruit, and natural sweeteners to create simple and inventive ice cream flavors, from old favorites like Chocolate Chip and Strawberry to exotic creations such as Pecan Pie, Pomegranate, Kiwi Mandarin, Piña Colada, Chai, Peanut Butter Chocolate Chip, Gingersnap, and many more.
This fully revised edition now features more than 90 recipes, including raw vegan ice creams and sauces, and full-color photography throughout. From the very first taste, you’ll be astonished at just how tasty and rich vegan ice cream can be. So make room in your freezer, and never miss out on the joys of ice cream again.
About the Author
JEFF ROGERS grew up in Stowe, Vermont, where he became interested in food and tourism. After working at a popular restaurant, he moved to New Hampshire to study hotel and restaurant management at college. While pursuing a career in hotels, he honed his skills in the kitchen by experimenting and creating recipes of his own. Adapting his diet to improve his health, he eventually became a vegan, eschewing all animal products. But he still craved the premium dairy ice creams he once ate and so used his kitchen gifts to experiment with creating a rich, gourmet vegan ice cream. As he became interested in the raw food movement, he also began to make ice creams with all raw ingredients. Soon after beginning his vegan ice cream venture, Jeff began sharing his desserts with friends. A physician friend noted that in a world where people are trying to eat low-fat foods and fewer sweets, it was naughty of Jeff to create these decadent desserts, vegan or not. Thus, he was dubbed “The Naughty Vegan” and has used the nickname ever since. Jeff has volunteered for and done pro bono work for animal rights, vegan, and raw food groups, including People for the Ethical Treatment of Animal (PETA), Northwest Animal Rights Network (NARN), Farm Sanctuary, the Gentle Barn, Raw Network of Washington, and EarthSave. Jeff has been a speaker at International Raw & Living Foods Festivals (Portland, Oregon), Raw & Living Spirit Retreats (Molalla, Oregon), Taste of Health Festi
“Thanks to Jeff Rogers, you can make your own gourmet frozen desserts without dairy products.  And they’ll taste better than Ben & Jerry’s or  Baskin-Robbins ever did!”
— John Robbins, author of Diet for a New America
“Sinfully sumptuous, fun to make, and all vegan! That’s one improvement in ice cream that is long overdue.”
— Dr. Neal Barnard, author of Power Foods for the Brain