Making Vegan Frozen Treats: 50 Recipes for Nondairy Ice by Nicole Weston

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By Nicole Weston

With those 50 impossible to resist recipes, it's effortless to make scrumptious vegan "ice creams" with soy, almond, or coconut milk or to create clean sorbets, granitas, and frozen pops!

This Storey Basics® e-book deals ice lotions starting from the classics (vanilla, chocolate, espresso, strawberry) to cutting edge flavors like chai tea, mocha almond fudge, peanut butter and banana, horchata, and coconut-raspberry-lime. The sorbets contain peach melba, tangerine and olive oil, and spiced cranberry, and you'll love the clean and fascinating granitas, equivalent to honeydew and mint, Meyer lemon, and pear and cinnamon. You'll additionally locate 12 recipes for frozen pops (including blueberry-balsamic pops, mojito pops, and plenty of pudding pops), cookies for making ice cream sandwiches, and sauces and toppings for sundaes—all thoroughly vegan and fully scrumptious.

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Additional resources for Making Vegan Frozen Treats: 50 Recipes for Nondairy Ice Creams, Sorbets, Granitas, and Other Delicious Desserts

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3. Remove from heat, and whisk in vanilla extract. Transfer to a clean bowl, cover with plastic wrap, and allow to cool to room temperature. Chill in the refrigerator until cold, at least 2 to 3 hours. 26 The Recipes 4. Pour chilled mixture into an ice cream maker and prepare according to manufacturer’s directions. When the ice cream has churned, fold in Vegan Chocolate Chip Cookie Dough Chunks and chocolate chips. Transfer the ice cream to a freezer-safe container and freeze until firm, at least 2 hours, before serving.

If you prefer yours this way, you can tint it with a few drops of green food coloring. 3½ ¾ 2 1½ ¼ 3 2 ½ cups unsweetened coconut milk cup sugar teaspoons vanilla extract teaspoons peppermint extract teaspoon green food coloring, optional ounces dark or semisweet chocolate, finely chopped teaspoons coconut oil cup shredded coconut, sweetened or unsweetened 1. Combine coconut milk, sugar, vanilla, peppermint, and green food coloring, if using, in a food processor or blender. Blend until mixture is very smooth and all sugar has been dissolved.

Stir in Cointreau, if using. 3. Transfer to a large bowl and cover with plastic wrap. Refrigerate until cold, 2 to 3 hours. 4. Pour the chilled mixture into an ice cream maker and prepare according to manufacturer’s directions. When the sorbet has churned, transfer it to a freezer-safe container and freeze until firm, at least 2 hours, before serving. Makes about 1 quart 56 The Recipes Meyer Lemon Granita A Meyer lemon is a hybrid fruit that has all the flavor of a lemon without the acidity. Meyer lemons are perfect for making sorbets and granitas, and they don’t need as much sugar as would be required with regular lemon juice.

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