Review: Vegan Ice Cream and a Recipe

Vegan Ice Cream by Jeff Rogers

Since I’ve been trying to keep up with Ice Cream Tuesdays, I was particularly excited about reviewing Vegan Ice Cream by Jeff Rogers. I was invited to be in a review group by the publisher and received this book for free. My opinions are my own and I was not paid or required to write this review.

Be sure to read to the end of this post and enter to win a copy of your own!

Spoiler: I loved the 2 ice creams I made and you can try the Chocolate Pecan for yourself since the publisher granted me permission to print the recipe here, in my post.

Chocolate Pecan from Vegan Ice Cream by Jeff Rogers

The book has beautiful photos and is divided up into Basics, Ice Cream, Raw Ice Cream and Sauces. The basics goes over recommended ingredients , nut milks, sweeteners and substitutions.

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For the main ice cream chapter cashews are used in most of the recipes and in the raw section coconut milk and other nut milks are more the norm.

Chocolate Pecan from Vegan Ice Cream by Jeff Rogers

The main suggested sweeteners are maple syrup and dates. I find it too expensive to use 1 cup of maple syrup, but he also gives some suggested substitution amounts and 3/4 agave nectar was what I chose to use. I’ve been experimenting with stevia in ice cream and after my last failure I just needed some ice cream in the freezer!

Chocolate Pecan from Vegan Ice Cream by Jeff Rogers

I did make the raw Pecan Pie Ice Cream which uses pecan milk and has minced pecans in it. It was just as delicious as the chocolate pecan and even as easy to blend up.

Instead of making the pecan milk separately, I added the pecans, dates and water in the blender and let it soak for the afternoon. Then I added in the vanilla and blended it smooth. I did not strain it because I didn’t think it was needed.

Chocolate Pecan from Vegan Ice Cream by Jeff Rogers

The result of both batches was a little soft right after I made them, so I stored them in the freezer for a bit before serving. Both are super-rich from the nut bases and incredibly decadent. Just start with 1 scoop because you may not be able to eat 2 in one sitting. But that just leaves more for later!

On my to make list are Coconut Macaroon, Fresh Lemon, Pumpkin Pie, Fig and Vanilla Hazelnut. If you’ve already made a recipe from the book please leave me your thoughts in a comment.

Chocolate Pecan from Vegan Ice Cream by Jeff Rogers

Chocolate Pecan Vegan Ice Cream

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Serves: About 1 quart

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Recipe reprinted with permission from Vegan Ice Cream by Jeff Rogers, copyright © 2004, 2014. Published by Ten Speed Press. Photographs copyright © 2014 by Clare Barboza
Ingredients
  • 1 cup chopped organic pecans
  • 1½ cups organic cashews or cashew pieces
  • 1½ cups purified water
  • 1 cup maple syrup (I used ¾ cup agave nectar)
  • 2 teaspoons alcohol-free vanilla extract
  • ¼ teaspoon alcohol-free almond flavor
  • ½ cup unsweetened cocoa powder
Directions
  1. Place the pecans in a freezer to chill.
  2. Combine the cashews, water, syrup, vanilla flavor, and almond flavor in a blender. (Note: you can soak this for a few hours to make it blend creamier.) Blend on high until silky smooth, at least 1 minute. With the motor running, add the cocoa powder and blend until evenly distributed.
  3. Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for 1 hour or up to overnight, until well chilled. Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Remove the cover and blade from the ice cream maker and fold in the pecans, distributing evenly. Serve immediately or transfer to airtight containers and store in freezer until ready to serve.

Tovolo Ice Cream Container

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Chocolate Pecan from Vegan Ice Cream by Jeff Rogers

Comments

  1. Aimee B. says:

    I haven’t made ice cream in a while, but I made one last year that had a coconut cream base. It was really tasty. :)

  2. I’ve had my eye on this cookbook and would love to win a copy. I’m curious…about how many recipes have dates vs. maple syrup?

    • Kathy Hester says:

      Maybe about half? But I think you could substitute one for the other. He gives good directions about that in the opening chapter.

  3. I love canned coconut milk as an ice cream base. I think it makes a creamier product than cashews. That being said, I love pretty much all ice cream!

  4. michelle geil says:

    I prefer an almond milk base, it’s sweeter.

  5. Bobbie Molony says:

    I am new to the world of vegan anything. I have many, many allergies and I find that almond milk is the “friendliest” for me

  6. the only vegan ice cream I have made is with frozen bananas… I’ve got some exploring to do!

  7. Terri Cole says:

    I usually stick with the frozen banana “ice cream” because I’m trying to lose weight. Occasionally I’ll make a frozen treat with light coconut milk. Thanks for the chance to win this book!

  8. my favorite ice cream base is frozen bananas and cashews

  9. I love almond milk as a base, so yum!

  10. I’ve only used bananas as a base… we have allergies and almond is a new safe for us so would love to try this!

  11. I’m a big fan of coconut, so my favorite ice cream base so far is coconut cream – but I haven’t experimented with others too much, so I’m eager to see if that holds true!

  12. Michele W says:

    I’ve only recently learned I could make vegan ice cream. I’m not crazy about bananas but am anxious to give this chocolate pecan ice cream a try.

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