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With these 50 irresistible recipes, it’s easy to make delicious vegan
"ice creams" with soy, almond, or coconut milk or to create refreshing
sorbets, granitas, and frozen pops! This Storey Basics® book offers ice
creams ranging from the classics (vanilla, chocolate, coffee,
strawberry) to innovative flavors like chai tea, mocha almond fudge,
peanut butter and banana, horchata, and coconut-raspberry-lime.

The
sorbets include peach melba, tangerine and olive oil, and spiced
cranberry, and you’ll love the fresh and interesting granitas, such as
honeydew and mint, Meyer lemon, and pear and cinnamon. You’ll also find
12 recipes for frozen pops (including blueberry-balsamic pops, mojito
pops, and lots of pudding pops), cookies for making ice cream
sandwiches, and sauces and toppings for sundaes -- all completely vegan
and completely delicious.

Magic Button :

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