Sunday, February 1, 2015

Vegan Ice Cream by Jeff Rogers: Book Review

Who doesn't love ice cream?  I can not think of anyone who does not enjoy the creamy goodness of chocolate chip, praline, strawberry or plain old fashioned vanilla ice cream?

It is winter in Iowa, but that does not stop my family or I from enjoying a bowl of ice cream during family time.  The problem I run into is that I am plant based, my husband and son are not.  They get to delve into different concoctions of ice cream, while I get the stand by, Almond Ice Cream, chocolate.  I was tired of it!  When I spotted Vegan Ice Cream by Jeff Rogers, I knew that would be the next book on my list.

Jeff Rogers grew up in Vermont.   Jeff became interested in food and tourism.  After a while he moved to New Hampshire to study hotel and restaurant management.  While in college he started experimenting in the kitchen and creating recipes of his own.   Jeff changed his diet to improve his health and adopted a vegan diet.  He missed ice cream.  Bad.  So what did Jeff do?  He made his own ice cream recipes and then he did something extra special!  He wrote them down to share so we could enjoy too.   Jeff is passionate about animals and plant based eating.  You can learn more about his projects at JeffRogers.com.

There are 90 recipes, dairy free, in Jeff's book.  Favorites from childhood are shared along with measurements, different type of ice cream bases, sweeteners, and conversion charts.  Pumpkin ice cream, raspberry, rhubarb, pistachio coconut, almond date, raw black forest, chai…I will stop and get to the one I chose so you can go make your own!

Pumpkin Ice Cream

1 cup organic cashews or cashew pieces
1 1/2 cup purified water
1 cup maple syrup
2 tablespoons vanilla (real vanilla)
1/4 teaspoon alcohol free almond flavor
3 tablespoons minced fresh organic ginger
1 1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup organic pumpkin canned puree

Makes about 1 quart

Combine the cashews, water, syrup, vanilla, almond flavor, ginger, nutmeg, cloves, cinnamon, and allspice in a blender.  Blend on high until silky smooth, at least 1 minute.  With the motor running, add the pumpkin and blend until creamy.

Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for at least 1 hour or up to overnight,  until well chilled.  Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.  Serve immediately or transfer to airtight containers and store in the freezer until ready to serve.

Just because you're plant based, doesn't mean you are obligated to  a complete ice cream void in your life and this book has proved it!  The recipes were easy, the ingredients were not out of the ordinary,  I usually had them on hand or were able to find them at my local market.

"I received this book for free from Blogging for Books for this review."



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