Hannah Kaminsky - Super Vegan Scoops!

Copyright 2021 by Hannah Kaminsky

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Library of Congress Cataloging-in-Publication Data

Names: Kaminsky, Hannah, 1989- author.

Title: Super vegan scoops!: plant-based ice cream for everyone / Hannah Kaminsky.

Description: New York, NY: Skyhorse Publishing, [2021] | Includes index. | Identifiers: LCCN 2020056124 (print) | LCCN 2020056125 (ebook) | ISBN 9781510757974 (print) | ISBN 9781510757981 (Ebook)

Subjects: LCSH: Ice cream, ices, etc. | Vegan cooking. | LCGFT: Cookbooks.

Classification: LCC TX795 .K36 2021 (print) | LCC TX795 (ebook) | DDC 641.86/2dc23

LC record available at https://lccn.loc.gov/2020056124

LC ebook record available at https://lccn.loc.gov/2020056125

Cover design by Daniel Brount

Cover photo by Hannah Kaminsky

Print ISBN: 978-1-5107-5797-4

Ebook ISBN: 978-1-5107-5798-1

Printed in China

Contents

Introduction

Digging myself out of the icy tundra previously known as my freezer, I knew I had a problem.

Long gone were the bulky ice cube trays, evicted without advance notice. Previously neat stacks of leftovers lay in ruin, wedged into the farthest corners, largely out of reach. Basic staples like peas and corn now resided in the fridge below, thawing, dripping through zippered bags unceremoniously tossed into the vegetable bin. Ice cream of every color, scooped and stashed in containers big and small, lined the shelves there now, and yet there still wasnt enough room for my latest creation. Layered with mountainous tiers of cake and billowing frosting with a softly set ice cream core, it simply would not fit. Pressing the plate more firmly at the base, hoping some container in back might simply bend and not break, every passing second felt like an hour in which previously perfect pints began to melt back into sugary puddles. When the door finally, agonizingly clicked closed, I sighed with deep relief... Until moments later when the magnetic seal failed and it popped back open, yawning wide with icy breath that felt like splinters down the back of my neck.

This is the struggle of the humble ice cream fiend. Surely you can relate, on some level, for always wanting more but finding it just beyond reach. One more scoop on top, one more spoonful before bed; ice cream consumption should have no limit. Those who get it understand how profound this yearning is, encompassing quantity and quality alike. Burnt by icy textures, bland flavors, and boring treats overall, the array of packaged nondairy desserts still has a long way to come.

Making ice cream at home unleashes the full potential of the frozen art form. Anything you can dream, you can create, without the need to rely on animal products as a crutch. Embrace the true, full flavors of peak seasonal fruits, or untainted 100 percent cacao, or whole, fragrant vanilla beans instead of masking them with eggs and dairy. Its a difference you can taste right away.

Beyond simple bases, theres a wide world of frozen desserts completely out of reach for the compassionate consumer. Its impossible to merely pop into the local parlor and pick up a birthday cake, and even more frustratingly, few promising recipes exist to fill that void. Even smaller format novelties are reserved for specialty stores or high-end grocers that command ungodly prices for a few melting mouthfuls.

You and I, true ice cream connoisseurs no doubt, are going to put an end to this. We have the tools, the patience, and (hopefully) the freezer capacity to churn out frozen desserts far greater than the world has ever seen before.

And, in case you were wondering, duct tape does wonders to keep a tricky freezer shut, in a pinch.

Whats in a Name?

Ice cream, gelato, frozen custard, ice milk, sherbet, sorbetdeep down in the core of their frozen hearts, what is it that separates these distinct varieties of frozen desserts? At the end of the day, it all comes down to butterfat percentages, at least according to the FDA. The greater portion of fat found in the concoction, the richer the end results, beginning with frozen custard and moving down to the lightest of the batch, sorbet, which excludes dairy products entirely.

Those minute differences become far more difficult to define when talking about vegan frozen treats, containing none of the tell-tale dairy component. For the purposes of keeping things nice and simple, I refer to anything made with nondairy milk as ice cream, and anything with a fruit or vegetable base as sorbet. More decadent creamy bases with a truly luxurious mouthfeel might earn the designation of frozen custard, to signify an elevated level of indulgence above your everyday sort of scoop. Likewise, sherbet is appropriate for a halfway blend of ice cream and sorbet; a very fruit- forward treat that still has a bit of a milky foundation. Granted, these titles are largely arbitrary, which means youre more than welcome to rename your creations as you see fit.

As long as you dont call me cold-blooded about these naming conventions, this sugar-coated ice queen will be happy as can be!

Ingredients Glossary

Acai Puree

Finding fresh acai berries in the United States is still somewhat of an impossible dream, but packages of pureed berries are frozen into convenient single-serve packages, readily available in most specialty and natural foods markets. Be careful to select unsweetened varieties to avoid syrupy, sugary blends, or other mixes that incorporate greens or other fruits. In a pinch, humble blueberry puree can also fit the bill, but the results will be sweeter, without the same tart-tangy punch.

Agar

Known also as agar agar or kanten, agar is a gelatinous substance made of seaweed. Its an ideal substitute for traditional gelatin, which is extracted from the collagen of animals connective tissues. Agar comes in powder, flakes, and sticks. I prefer powder because it is easier to incorporate smoothly into puddings, thickens faster, and measures gram for gram like standard gelatin. If you can only find flakes or larger chunks, just blitz them in a spice grinder for a few minutes to create instant agar powder. Agar can be found in Asian markets and some health food stores, often in the supplement section.