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Vice Cream: Gourmet Vegan Desserts Review

I held off reviewing Vice Cream until I made the following flavors at least once and shared them with a friend: Vanilla Delight, Chocolate, Chocolate Chip, Mint Chocolate Chip, Mint Carob Chip, Chocoholic Delight (chocolate chocolate chip), and in the raw section, Strawberry. After all, I wanted to be able to review this book with some authority. :-)
And the verdict is: Delicious!!! In fact, the regular Vice Creams (cashew based) are better than all the Baskin Robbins and packaged ice cream I had before I was vegan, and equal in deliciousness to homemade dairy ice cream. The regular Vice Creams are also better than all the packaged vegan ice creams I've ever had. The only equally tasty non-dairy ice cream I've had is made fresh at the soy dairy at The Farm in Summertown, TN.
The raw strawberry Vice Cream I made (p. 48), (the first of the two raw strawberry Vice Creams in the book) was very good, but not as fabulously delicious as the cashew based Vice Creams. In addition, the raw strawberry Vice Cream was more complicated to make than the regular Vice Creams, as I had to make almond milk first, which involves soaking almonds overnight, blending them with water, and then squeezing the water through a nut bag. The dates muddied the pink color a bit, so if you want a raw vice cream with the pink color you've grown accustomed to in childhood, you might want to try sweetening with agave nectar instead of dates.
I had never made home made ice cream nor Vice Cream before, and I was amazed at how simple it is. To make regular Vice Cream, I blend cashews, water, and some flavorings in a high powered blender which I chill overnight in the fridge. I use a K-Tech, but a Vitamix would work too. A regular blender would probably work if you blend longer. The next morning, I pour the blender contents in a Cuisinart ice cream maker (adding any chocolate chips near the end of the mixing time) and about 20 minutes later, I have fresh, delicious, soft-serve ice cream. If I want it firmer, I freeze it a few hours. It's important that when freezing the ice cream, you don't pack it into the container, otherwise you're defeating the purpose of the ice cream machine mixing the contents with air. Jeff says Vice Cream keeps several months, but at my house it's always finished within a week.
Vice Cream comments:
* I have calibrated my sweet tooth to be about 75% of Jeff Rogers' sweet tooth. When he calls for 1 cup of maple syrup, I use 3/4 cup and add an extra quarter cup of water. When he calls for 1 cup pitted dates, I use 3/4 cup, otherwise I find the Vice Cream too sweet.
* I always use ground up fresh vanilla bean in place of any vanilla flavor Jeff calls for. It's extra work to cut a vanilla bean into small pieces and grind it up in a coffee grinder, but totally worth it.
* There is controversy in the raw foods community about whether cashews can really be raw. The Living Tree Community says their cashews are really raw, and I believe them. One can increase the rawness of the cashew-based Vice Creams by sweetening with raw sweeteners such as dates or agave nectar.
* I've tried many of the "ordinary" ice cream flavors. I leave it to someone else to review the Raw Jalapeno Heaven and the Coconut Durian!
* There's a pattern to making the Vice Creams. If your favorite flavor is not in the book, it would be easy to use Jeff's book as a template to concoct your own.
The bottom line on Vice Cream is that it's delicious and quite easy to make. I'm looking forward to my first summer with Vice Cream! :-)

Vice Cream: Gourmet Vegan Desserts Overview

It's love at first bite! Until now, vegans and lactose-intolerants have missed out on perfect rich, creamy ice cream, and have been left with bland, too-healthy-tasting alternatives. Who knew it was possible to create a satisfying ice cream-like dessert without the milk and cream? Jeff Rogers and his vice cream to the rescue! VICE CREAM offers more than 70 scrumptious recipes for all the vegans out there who've been missing scoop after scoop of mouthwatering ice cream. For the first time, you can make truly creamy and delectable ice creams using purely vegan ingredients-the milks come from nuts, the sweeteners are maple syrup and dates, and the flavors are just amazing. Recipes include favorites like chocolate, vanilla, chocolate chip, mocha, and peanut butter, as well as fresh fruit flavors like blueberry, raspberry, lemon, and strawberry, and many more. After your first spoonful, you'll be astonished at just how tasty and rich this healthy alternative to the heaviness of "real” ice cream can be. With vice cream in the freezer, you'll never yearn for milk-based ice cream again.
More than 70 recipes for pure vegan ice creams, including preparation and ingredient tips.
Includes a whole section devoted to raw vice creams.
The Vegetarian Resource Group estimates that 2,900,000 Americans (or 1 percent of the population) are vegans.
According to the National Institutes of Health, 30 to 50 million Americans are lactose intolerant.

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