A Lovely Book of Vegan Ice Cream Recipes
The Vegan Ice Cream Bible is a book of recipes, by a woman who uses fresh, seasonal and organic ingredients, to sell in her own vegan ice-cream parlour! Matching base recipes with ideal flavour pairings, the recipes are divided by season, to make the most of natural affordable ingredients.
Many people enjoy a bowl of ice-cream on a summer’s day, and it’s also good after relationship break-ups! But most dairy ice-cream is from factory-farmed cows, and most vegan ice-creams sold in stores are not up to much. So in this post, learn how to make your own simple ice-cream, and find good books and brands to help further.
Before cooking, read up on food safety for people and pets (many foods like chocolate, nuts, citrus and spices are unsafe near animal friends).
Bin citrus and rhubarb scraps, as acids may harm compost creatures (same for tomato and alliums (onion, leeks, garlic, shallots, chives). It’s okay to put them in food waste bins (made into biogas).
For tinned foods, fully remove lids (put inside) or pop ring-pulls back over holes (and pinch tops closed) before recycling, to avoid wildlife getting trapped.
Recipes include:
- Black Forest (cherry chocolate)
- White Coffee, Earl Grey & Orange
- Coconut & Lime
- Salted Pretzel & Caramel
- Turmeric Latte
- Walnut & Maple Syrup
- Plus sorbet recipes
Lucy Allary is the founder of a plant-based ice-cream shop in Munich, Germany. Interestingly, she has a take on why to eat vegan ice-cream that is often not mentioned. She says that cows are fellow females, so she doesn’t want to take their calves away from them, to drink their milk.
Why choose dairy-free ice cream?
We all know that factory-farmed cows suffer, in reality the pressure on farmers and dairy cows doesn’t change, even if it’s a free-range herd (some larger herds have better welfare than some smaller ones). Labels like ‘grass-based or high welfare’ are often just marketing gimmicks.
Forced insemination, inferior winter care and high disease and mortality means cows can suffer in any parts of the dairy industry, plus of course there are welfare issues with veal meat, males cows shot dead at birth (being of no financial value) and issues with health and environment.
Cows and calves form incredibly strong relationships, and will cry out loudly for weeks, if separated.
Plant-based ice cream is free from cholesterol (and lactose) and easy to digest. As long as you’re not allergic, ‘good fats like nuts’ offer protein and calcium.
You can buy ice-cream in supermarkets, but it’s usually not made to the same quality as home-made or artisan brands. Many just use a lot of water and coconut oil, with a few cheap flavourings.
