A Book of Vegan Ice Cream Recipes (from Germany)
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.
Before making, read up on food safety for people and pets (many ingredients including citrus, nuts and chocolate are unsafe near animal friends).
For tinned ingredients, remove/pop lids inside, or pop ring-pulls back over holes (pinch top 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
About the Author
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?
Most dairy ice-cream is not made from milk from free-range organic farms, most comes from factory farms, where cows and their calves face rough conditions. Also many male calves are killed soon after birth (or separated from their mothers) as they have no financial value to the dairy industry.
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.
