Vegan Ice Cream Sandwiches: Cool Recipes for Delicious Dairy-Free Ice Creams and Cookies

My daughter has a dairy allergy, so it's a good thing I enjoy cooking and baking from scratch. I'm always on the lookout for new and fun ways to recreate dishes for her, and ice cream is one of our favorites. Until now, I had never made ice cream sandwiches, however. When this book arrived, my daughter flipped and immediately commandeered the cookbook.She was over the moon at the variety of offerings on tap. The full color pictures on what felt like every page intrigued her, and she couldn't wait to start making them. It is summer, after all, and what's better on a hot day than some ice cream? I'll admit that some of the flavors had me intrigued, as well. Cake batter ice cream? Earl Grey ice cream? Orange zest shortbread? There were so many amazing options in the book that I didn't know where to start. Fortunately, my daughter did.I appreciated that the ingredients used were very approachable. Even my mom had them all in her pantry, with the exception of arrowroot starch for the recipe my daughter wanted to make. Some recipes called for soy milk, while others asked for coconut, hemp, or other milk alternatives, which makes the book that much more accessible to those who have a variety of food intolerances or dislikes. I made a few recipes from this book, and the coconut milk ice creams by far turned out the best and closest to "real" ice cream - my guess at least partly because of the higher fat content (but it's healthy fat!) in coconut milk.Because this is a vegan cookbook, there were no eggs in either the cookies or ice cream. As successful as my ice creams were - including when I riffed and turned a vanilla bean ice cream into a cherry vanilla ice cream - my cookie attempt wasn't quite as successful. Egg has so many important attributes in baking, and the substitutes weren't quite the same. My cookie tasted great, and Little Miss and my family loved the vegan ice cream sandwiches we made, but I was somewhat disappointed that they turned out more crispy than I had hope, which meant they broke as you tried to eat them.

We've had some great success with these recipes. I've also just baked up the cookie recipes and given them to my kids instead of turning them into ice cream sandwiches (I'll admit, it's usually when I'm feeling a bit lazy and wanted a treat). The ice cream recipes are easy to follow and have a delicious and full flavor, something that isn't always easy to find with vegan ice cream recipes. At times I do have to tweak the cookie recipes to add more fat, but that may just be my midwestern/ very buttery-loving self.Excellent job and a great addition to the vegan baking repertoire.

I LOVE, LOVE ice cream - not ice milk, not frozen yogurt. I also know several folks who have issues with dairy, so I thought I would give this a go to have something in my culinary arsenal to share with those lovely folks.I have only made the Chocolate ice cream with hemp milk, but I am sold. The texture hit my two prime criteria of being smooth and rich. Win! I don't have an ice cream maker so I just put the batch in the freezer and stirred every 15-20 mins until it was thick enough to spoon onto the Chocolate Chip cookies.

I'd never made a home made I've cream sandwich before this book. Also, I'm really new to the whole vegan way of life. I was nervous that the ingredient list would be complicated and full of things I'd never heard of before or things I'd have no idea how to find in the grocery stores. The recipies were so simple. They were easy to make. And the flavor combinations were so surprising and delicious! I had so much fun making these sandwiches! My sister made some minor adjustments and made some non-vegan versions of the same recipes easily. Bottom line: user friendly and delicious!

I've been happy with all the recipes I've tried and excited to try more! Some of the cookies have been a bit dry and I've had to modify by adding coconut oil.

Great material and I love the easy index that helps me choose what combinations that I'd like to try next!

When aren't you in the mood for ice cream? Seems easy enough to find what you're looking for, but not so much if you're dairy-intolerant or allergic to eggs--those ingredients form the basis for most brands of ice cream. Enter Kris Holecheck Peter's melange of recipes that don't include dairy or eggs. (She does include wheat flour in her sandwiches, though, so this book isn't appropriate for gluten-free folks.) What her ice cream recipes DO feature is a dizzying variety of flavors smartly paired with different cookie bases, like Raspberry Sherbert sandwiched between Lemon Cornmeal Cookies and Tart Cherry Swirl Coconut Ice Cream wedged between Almond Shortbread Cookies.She uses a wide assortment of nuts, too, which I adore. I especially appreciate her technique of grinding the nuts into the ice cream rather than squeezing out the nut meats and discarding them the way most recipes have you do. Leaving them in the mix makes your ice cream more delicious and more nutritious!Another fantastic facet of Kris' recipes is that she doesn't just rely on soy milk to make her non-dairy treats--instead, she features coconut milk, raw cashews, and even offers up hemp milk recipes as an alternative to soy. So tasty! Lots of people are allergic to soy, and it's a rare vegan/dairy-free book that allows readers to skip the soy in favor of other non-dairy ingredients. As she suggests, another luxurious alternative would be macadamia nuts. Betcha those would be magnificent in her Tiramisu Sandwiches! Yet another delicious idea from Kris.

thanks

Had I been able to flip through this book prior to purchasing, I would have given it a miss. Majority of recipes instruct you to "process in your ice cream maker ". For me, that's like getting a book titled " Vegan Cheese Recipes " and all the recipes say ... " 2c of vegan cheese ; or 2c of vegan sour cream or 2c of vegan cream cheese " . Sorry I bought this book. Waste of money for me.

Too much American recipes. Not enough English ingredients