Vegan Ice Cream Cookbook Review

I received a copy of “Vegan Ice Cream” by Jeff Rogers from Blogging for Books in exchange for an honest review. Now, let’s get to the fun stuff!

Vegan Ice Cream Cookbook ReviewIce cream is one of my all-time favorite guilty pleasure indulgences. As in, I would seriously eat it every day if it wouldn’t make me look like I ate it every day. So, while I don’t follow a vegan lifestyle, I was so excited to get this book and learn more about dairy-free ways to enjoy one of my favorite treats.

The book itself is wonderful! The pictures are beautiful, the recipes are clear and easy-to-read, and the size is perfect – bigger than handheld, but not quite the size of an average cookbook. There are a number of different ice cream recipes, ranging from normal (Chocolate) to exciting (Jalapeno Heaven). There are also several sauce recipes at the end of the book, so the ice cream and topping combinations are seemingly endless.

Vegan Ice Cream Cookbook Review

Now, let’s talk about the good stuff – the ice cream! I made the Vanilla Delight, which is just a spin on classic vanilla (aka one of my favorite flavors). Get this: instead of dairy, the recipe calls for cashews to be blended up. I was definitely a little skeptical, but I followed the directions, and ran it through my ice cream maker, and it totally did have the perfect soft serve ice cream texture that any freshly made ice cream has.

Vegan Ice Cream Cookbook Review

Truthfully, the ice cream did have a pretty overwhelming cashew flavor, which was a little strange to get used to at first. So, naturally, I topped it with some chocolate syrup, and it was really delicious. So the verdict? I love this book. I can’t wait to try some of the other flavors (Peppermint is next on my list!), and I really love knowing exactly what’s in my ice cream. This cookbook is a win!

Have you ever tried vegan ice cream? Would you want to? What’s your favorite ice cream flavor (vegan or not)?

1 Comment
  • Katie
    July 27, 2014

    This sounds fantastic! I try not to eat too much dairy, so this is definitely up my alley! I’ve made a “queso” with cashews instead of cheese, and it was DELICIOUS. So I can totally see how it would work for ice cream.

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