Barnes & NobleSuper Vegan Scoops!: Plant-Based Ice Cream for Everyone by Hannah Kaminsky

Freeze! Leave those processed frozen desserts at the grocery store and dive into creamy, cool custards made in your own kitchen. It's not a crime to want a more exciting ice cream experience than the average chocolate or vanilla scoop. Super Vegan Scoops! churns out cool treats without dairy or eggs in unconventional flavors, truly offering tastes to delight even the most discerning sweet tooth. Special equipment need not apply for many of these surprisingly simple sweets, covering no-churn options for quick pops and decadent ice cream cakes. Even handheld novelties like you've never seen before, complete with chewy cookies and crisp chocolate shells, come together with ease. If temperatures should ever drop too cold to indulge in something icy, don't despair. Innovative recipes transform traditional ice cream bases into entirely new treats. There's no such thing as too much ice cream when excess can be melted down and baked up into everything from quick bread to scones. Yes, you can have ice cream for breakfast, without getting brain freeze, too! Some of the delicacies featured include: Bulletproof Coffee Ice Cream, Caramelized Green Grape Sherbet, Cucumber Raita, Frozen Yogurt, Melted Truffle, Dark Chocolate Ice Cream, Cookie Dough, Pudding Pops, Vanilla Bean Bee's Knees Ice Cream Sandwiches, Baklava Sundae,Completely Coconuts Ice Cream.