$8.99

$11.99 CAD

Format

ebook

Format:

ebook $8.99 $11.99 CAD

Also available from:

Enjoy all of your favorite ice creams — without the dairy! In this Storey BASICS® guide, Nicole Weston shows you how to make vegan “ice creams” right at home, with soy, almond, or coconut milk. Fill your bowl with classics like vanilla, chocolate, and strawberry, or get creative with flavors like chai tea, peanut butter and banana, and coconut-raspberry-lime. Weston also includes recipes for vegan sorbets, granitas, pops, and even vegan cookies for making dairy-free ice cream sandwiches.

Genre:

Series:

Storey Basics

On Sale: Mar 24, 2015
Page Count: 96 pages
Publisher: Storey
ISBN-13: 9781612123912

By clicking ‘Sign Up,’ I acknowledge that I have read and agree to Hachette Book Group’s Privacy Policy and Terms of Use

Nicole Weston

About the Author

Nicole Weston, a Los Angeles–based pastry chef, chocolatier, food writer, and recipe developer, is the author of Perfectly Creamy Frozen Yogurt, How to Make Ice Cream, and Making Vegan Frozen Treats. Her blog, Baking Bites, was named one of the 50 best food blogs in the world by the London Times and has been featured in many other publications.

Learn more about this author