Enjoy all of your favorite ice creams — without the dairy! In this Storey BASICS® guide, Nicole Weston shows you how to make vegan “ice creams” right at home, with soy, almond, or coconut milk. Fill your bowl with classics like vanilla, chocolate, and strawberry, or get creative with flavors like chai tea, peanut butter and banana, and coconut-raspberry-lime. Weston also includes recipes for vegan sorbets, granitas, pops, and even vegan cookies for making dairy-free ice cream sandwiches. 

Book details

  • Price: $8.95
  • Other formats: Ebook
  • Size: 5 x 7
  • Pages: 96
  • Format: Paperback
  • ISBN: 9781612123905

Nicole Weston

Author

Nicole Weston, a Los Angeles–based pastry chef, chocolatier, food writer, and recipe developer, is the author of Perfectly Creamy Frozen YogurtHow to Make Ice Cream,… See Bio

Making Vegan Frozen Treats

by Nicole Weston

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