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Vice Cream cookbook disappointment

The book is divided between vegan vice and raw vice.  There are VERY FEW recipes and both the raw and regular sections are the same recipes, but adjusted for raw versus regular.  If you are out to make soy vice cream, you are SOL.  Not a one of them calls for soymilk!  They all have raw cashews and loads of pricey maple syrup (1 cup per recipe) and coconut milk.  There are sauces with equal amounts of pricey ingredients. 

I love blueberries, but a quart of blueberry vice cream calls for 22 ounces of blueberries.  Here, if we are lucky, we can get 8 oz boxes at $2.50 each.  I'd need 3, and that is $7.50 for just the berries and doesn't address the $12 per lb organic cashews, the 1 cup of real maple syrup.  I am flabbergasted!

It was a waste of money for me.

so it is the book i was thinking about in the past discussion of it. good to know. i will be sticking with my tofu/soymilk/whatnot icecream it seems. and cupcakes.

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I like that it doesn't call for soy milk. It is indeed expensive, yet so rich all that is needed is a small bowl. It is so rich and decadent. It's  great for those that avoid soy. I look forward to the farmers market where we can get cheap blueberries. I do wish they were inexpensive all year round, everywhere. I think after the mainstream figured out that blueberry has such amazing antioxidant qualities, they got even more expensive.Do you have a u-pick closeby?

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I feel your pain, LDF. Neither cranberries nor blueberries grow here and a small bottle of blueberry juice (about a cup) costs $4. Cranberry juice simply isn't available. It doesn't help they use the same word for both..."arandano." Arandano means blueberry, and cranberries are known as "arandano rojo" and no one knows what you're talking about. I was told they had craisins, and they turned out to be dried currants. Bummer.

Maybe the title explains the recipes...vices tend to be very, very expensive. ???

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if you're looking for soy-based ice cream recipes and you have an ice cream maker, there's a vegan ice cream blog that has lots of recipes:

http://veganicecream.blogspot.com/

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I made this recipe which came in a little brochure with my ice cream maker.  It's very simple,  and although it calls for fresh strawberries I used half fresh, half frozen with excellent results.  At this time of year with so much cheap, fresh fruit available I'll definitely be trying some new variations!

1/2 tsp almond extract
2 cups soymilk (I used Silk Plain Unsweetened)
2 cups fresh strawberries
2/3 cup sugar (I used organic unrefined--similar to sucanat)

Blend soymilk and berries in a blender until pureed.  Add sugar and flavoring, blend briefly to combine.  Follow your ice cream maker directions re: freezing, cranking, etc.

This was really really good!  I loved the almond flavoring and never would have thought of that!

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I made this recipe which came in a little brochure with my ice cream maker.  It's very simple,  and although it calls for fresh strawberries I used half fresh, half frozen with excellent results.  At this time of year with so much cheap, fresh fruit available I'll definitely be trying some new variations!

1/2 tsp almond extract
2 cups soymilk (I used Silk Plain Unsweetened)
2 cups fresh strawberries
2/3 cup sugar (I used organic unrefined--similar to sucanat)

Blend soymilk and berries in a blender until pureed.  Add sugar and flavoring, blend briefly to combine.  Follow your ice cream maker directions re: freezing, cranking, etc.

This was really really good!  I loved the almond flavoring and never would have thought of that!

Ooooh...thanks for the recipe! I'm going to have to get my ice cream maker out of storage and give it a try! :D

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Thanks for letting us know - I'm trying to avoid excessive expensive ingredients in my cooking. I am glad that this book is on the market - since many people will enjoy these recipes - but it is probably not for me.

I'm addicted to the frozen-fruit-(including some banana)-blended-with-soymilk-vanilla-and-sweetener method of making "ice cream" - to me it beats all other offerings hands down. It's soft and milkshakey, but I like it that way!

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