Being vegan doesn’t mean frozen treats are off-limits, and Hannah Kaminsky’s new book Vegan à la Mode proves just that with over 100 drool-inducing recipes - all vegan and absolutely delicious.
Being the kind souls that we are, we taste-tested one of her recipes first before recommending the book, and wow. Seriously wow.
If the other 100+ recipes are even half as good, this might become your most turned to cookbook... that is if you adore ice cream as much as me!
TURKISH COFFEE ICE CREAM
- 3 cups plain non-dairy milk
- 3/4 cup granulated sugar
- 2 tablespoons arrowroot
- 3 tablespoons instant coffee powder
- 1 tablespoon finely ground coffee beans
- 1/4 teaspoon ground cardamom
- Pinch salt
Whisk everything together in a medium saucepan, beating thoroughly and scraping the corners of the pot to ensure that there are no lumps whatsoever before turning on the heat to medium. Cook, whisking every few minutes, until the mixture comes to a rapid boil, and immediately remove from the stove.
Chill for at least 3 hours, until completely cold, before churning according to your ice cream manufacturer’s instructions. Transfer into an air-tight container and stash in the freezer for at least 3 hours before scooping and serving.
Makes about 1 quart.
You can find this frozen recipe and more in Vegan à la Mode... just don't blame us when you notice that you're ice cream maker is getting more use than your stove!