---
product_id: 104203473
title: "Hello, My Name Is Ice Cream: The Art and Science of the Scoop: A Cookbook Kindle Edition"
brand: "dana cree"
price: "FREE"
currency: KES
in_stock: false
reviews_count: 6
url: https://www.desertcart.co.ke/products/104203473-hello-my-name-is-ice-cream-the-art-and-science
store_origin: KE
region: Kenya
---

# Hello, My Name Is Ice Cream: The Art and Science of the Scoop: A Cookbook Kindle Edition

**Brand:** dana cree
**Price:** FREE
**Availability:** ❌ Out of Stock

## Quick Answers

- **What is this?** Hello, My Name Is Ice Cream: The Art and Science of the Scoop: A Cookbook Kindle Edition by dana cree
- **How much does it cost?** FREE with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.co.ke](https://www.desertcart.co.ke/products/104203473-hello-my-name-is-ice-cream-the-art-and-science)

## Best For

- dana cree enthusiasts

## Why This Product

- Trusted dana cree brand quality
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## Description

Full description not available

## Images

![Hello, My Name Is Ice Cream: The Art and Science of the Scoop: A Cookbook Kindle Edition - Image 1](https://m.media-amazon.com/images/I/91gWezn7TiL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great book for those wanting to make homemade icecream, sorbet, etc!
*by H***W on June 8, 2025*

Great book for those wanting to make homemade ice cream, sorbet, etc! My oldest moved out and appropriated my original book. This one is good enough that I bought another. Easy instruction with great results!

### ⭐⭐⭐⭐⭐ Great primer for intro to making ice cream!
*by B***I on June 9, 2025*

I am new to making ice cream and loved the science behind it explained in plain English plus the recipes work great and so easy to understand.

### ⭐⭐⭐⭐⭐ My culinary and nerdy sides are both geeking out
*by J***S on May 15, 2020*

I absolutely freaking LOVE this book! If you love ice cream and plan to make ice cream BUY THIS BOOK.Quick Background: I work as a professional baker but have a degree in a science field. This book totally meshed with both sides of my personality. I had just recently gotten the ice cream maker attachment for my Kitchenaid stand mixer and had made a few batches of ice cream but, (1) they came out good but not mindblowingly good and I wanted to learn how to make really good ice cream, and (2) I like understanding the science and theory behind the things I make so I can adapt recipes to fit my tastes better and this book looked like the perfect reference. I read the entire things cover to cover in an afternoon. I don't think I've ever read a cookbook cover to cover, never mind in one sitting.I've made two flavors in the book, created one flavor from a "blank slate" recipe, and made three of the mix-ins so far. All of them came out amazing.PROS:- Even though this book can be used to go very much into the nitty gritty and details of ice cream making, it's extremely simple to follow and understand and make recipes from even if you don't want to take the dive into the details.- The entire first third of the book describe the "how" and "why" of ice cream making. It breaks the science down in a way that's easily understandable even if you don't have a science background, but also doesn't dumb it down to the point that it feels patronizing. It also goes over things you should know for churning ice cream at home, in small batches professionally, and commercially.- The middle third is composed of ice cream recipes. However, it's split up into four sections (a) custard-style ice cream, (b) Philadelphia-style ice cream, (c) sherbets, and (d) frozen yogurt. The beginning of each section has a "blank slate" recipe that has the standard ratio for the style that can be adapted to whatever flavor you're trying to make.- Before the final third (the final third is composed of recipes for combining flavors and mix-ins together which I haven't used much since I've been mixing and matching to my own tastes) is a section with recipes for mix-ins. This is the section that truly blew me away. Dana has put together recipes for everything to have the perfect consistency when frozen -- even things like chocolate ripples and cookie dough. This was an AMAZING reference, as most recipes online just suggest the usual room-temperature optimal recipes.- At the end of the book, there is a final section that really goes into the nitty gritty of ratios even down to breaking the ingredients down into their protein, fat, and sugar contents, and then gives you ranges for both optimal texture and where it'll cause the ice cream to become, well, not ice cream.CONS (really there are very few and can't even really be considered cons):- The only thing I wish had been added to the book is explanations on how the recipes came about for the mix-ins. I would love to know how she altered recipes so that things like cookie dough wouldn't freeze rock hard so that I could adapt the technique to other things I might like to mix in that she didn't have room to include in the book. For example, I really like to have baked chocolate chip cookies mixed into my ice cream, but "chocolate chip cookies" are not explicitly included in the book as a recipe. It would've been cool to know how she changed, for example, the chocolate wafer recipe so that perhaps I could use it as a quick reference on how to change my chocolate chip cookie recipe. However, as I said, it's not really a con, it's just that the rest of the book focuses so much on how the recipes were developed and having adaptable recipes that I was a bit surprised when the mix-in section wasn't as flexible.

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*Product available on Desertcart Kenya*
*Store origin: KE*
*Last updated: 2026-01-31*