If your favorite part of summer is licking vegan “ice cream” from a spoon, then vegan Hannah Kaminsky is going to become your favorite cookbook author. Her debut book Vegan A La Mode: More Than 100 Frozen Treats for Every Day of the Year (Skyhorse, July 2012) is deliciously loaded with dairy-free, vegan-friendly frozen dessert recipes, including ice cream, frozen yogurt, and sorbet.
Vegan A La Mode
Kaminsky isn’t a newbie to the vegan lifestyle nor to food writing. The college student, who grew up vegan, has had a voracious sweet tooth since her youth and, through her diligent experimenting with vegan recipes, has turned her dessert passion into a gorgeously illustrated and mouthwatering blog, BitterSweetBlog.com. Ice cream is one of her most faved treats. “If ever there was one dessert that could capture my heart, ice cream would be first in line, flowers and love letters in hand,” she says.
As a vegan, Kaminsky wanted to lose herself in a big bowl of creamy, dreamy, frozen dessert without forsaking her cruelty-free commitment. Endlessly experimenting, she set out to come up with frozen desserts that rival their animal-derived counterparts. The bold combinations you find in Vegan A La Mode will make even the most diligent dairy-lover swoon with delight.
Get a spoon and dig in
Never made your own frozen desserts? No worries! Kaminsky shows you just how easy it is, from listing and describing the ingredients and kitchen gadgets you’ll need to tips for mastering frozen dessert making techniques and over 100 irresistible recipes.
Recipes include Birthday Cake Ice Cream, Chocolate Cabernet Ice Cream, Mango Colada Ice Cream, Thai Coconut Ice Cream, Blood Orange Frozen Yogurt, Shirley Temple Sorbet, and Pear-Cider Sorbet as well as recipes for toppings and sauces. One of our favorite Vegan A La Mode recipes is Cherry Cola Ice Cream.
Cherry Cola Ice Cream
Recipe from Vegan A La Mode by Hannah Kiminsky
Yields 1 quart
- 8 cups cola (not diet), or cream soda or ginger ale
- 2-1/2 cups pitted cherries, fresh or frozen (thawed)
- 1/2 cup coconut milk
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Place cola in a large saucepan, and set it on the stove over medium heat. Allow it to simmer steadily (not boil) until reduced to 1 cup. Be patient, this will take over an hour. Let cola cool.
- In a food processor or blender, combine cola, cherries, coconut milk, sugar, vanilla, and salt. Thoroughly puree until completely smooth then pass the mixture through a strainer, if desired.
- Let cool for at least 1 hour in the refrigerator before churning mixture in your ice cream maker according to manufacturer’s instructions.
- Transfer the soft ice cream to an airtight container and let it rest in the freezer for at least 3 hours before serving, until solid enough to scoop.