Save 32% Off: The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing Review & Ratings

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The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing Review

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First let me say the I did learn two things from this book -- saving it from a one-star rating. Those things were:
Arrowroot powder is a nice additive for better texture
Soy creamer can be used for a creamier texture
I have made soy-based ice cream for years now, but have never used either of these ingredients. I would merely take a regular ice cream recipe and substitute soy milk for real milk. These concoctions were good, but lacked a bit in the texture department. Now I have a solution!
As for the rest of this recipe book, it is a single base recipe for the majority with a single ingredient added to make a unique flavor. So, for Espresso ice cream, add 1/4 c espresso to the base recipe. For "Earl Grey", steep the soy milk in 8 bags of Earl Grey -- same base recipe otherwise! Are we to believe that adding a single simple ingredient will transform this recipe into the perfect balance of new flavors? No additional sugar or slightly less sugar would be better? And does every recipe really benefit from EXACTLY 1 Tbls of vanilla extract?
Also, I tried one of the "novelty" flavors -- Chocolate Martini. Next to the recipe is a picture of thick, creamy, dark chocolate ice cream with a frozen black olive on the side. Wow! Amazing that you can get such a wonderful looking ice cream from sugar water and a total of 6 teaspooons of various liquors. Well, you can't! The mix looks like dirty water and the finished product looks like a dirty slushy -- and tastes about the same.
I am going to buy "Lick It!" which is recommended by another reviewer. Sounds more promising. I'll also be experimenting with my own recipes by adding various quantities of soy creamer and arrowroot powder.

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