---
product_id: 1183331
title: "The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the \"Real\" Thing"
brand: "wheeler del torro"
price: "€ 80.54"
currency: EUR
in_stock: true
reviews_count: 9
url: https://www.desertcart.com.cy/products/1183331-the-vegan-scoop-150-recipes-for-dairy-free-ice-cream
store_origin: CY
region: Cyprus
---

# The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing

**Brand:** wheeler del torro
**Price:** € 80.54
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing by wheeler del torro
- **How much does it cost?** € 80.54 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.cy](https://www.desertcart.com.cy/products/1183331-the-vegan-scoop-150-recipes-for-dairy-free-ice-cream)

## Best For

- wheeler del torro enthusiasts

## Why This Product

- Trusted wheeler del torro brand quality
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## Description

The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing

## Images

![The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing - Image 1](https://m.media-amazon.com/images/I/916Ye3g1TeL.jpg)
![The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing - Image 2](https://m.media-amazon.com/images/I/71yycOsRBML.jpg)
![The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing - Image 3](https://m.media-amazon.com/images/I/31EsU6sIMiL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    Simply amazing!
  

*by D***K on Reviewed in the United States on September 17, 2010*

I had purchased an ice cream maker earlier this year so that I could make my own healthier versions of ice cream. I first found recipes on the internet and used recipes from the ice cream maker's own booklets that came with the machine. These all had limited degrees of success. The only recipe I found that made my homemade ice cream worth eating, called for mass quantities of heavy cream and eggs... things I was trying to avoid because of fat content.It wasn't until I bought the Vegan Scoop that I had any success. Once you try some of the basic recipes, such as Vanilla, you can venture into other flavors. Not all recipes start with the same basic recipe, as a previous reviewer suggested. One example is the Blueberry ice cream. This is different because of the cooking properties of the fruit. The Blueberry recipe is absolutely wonderful. Also, this previous reviewer erroneously stated that all recipes call for vanilla. This is not true either. For example, Watermelon Sorbet does not call for vanilla, and here again, the preparation is slighly different from other recipes. For the sorbet recipe, I substituted honeydew melon and the results were outstanding. I particularly adore the Island Pistachio and look forward to making it again!The emphasis in this book is on quality ingredients, and I love how produce is so prominently featured in these recipes. Store-bought ice cream might have fruit flavoring, or a few chunks of fruit and a few nuts here and there. With this cookbook, I really feel I'm adding nutritional value to the end result. I truly believe that the recipes here have all been developed with a lot of thought and are thoroughly tested. Believe me... you might wonder why you are instructed to do things a certain way, but just follow the directions and will you get good results.I can't emphasize enough that you need to follow manufacturer's instructions if the bowl of your ice cream maker needs to be pre-frozen. Mine stays in the freezer continually, and stays in there at least 24 hours before making a fresh batch. While the recipes need to be good, the tools you use matter as well.

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    Highly Recommend
  

*by O***S on Reviewed in the United States on September 25, 2023*

The book's recipes are easy to follow and easy to make.  The recipes sound delicious! Highly recommend and the seller appears veryconscientious.

### ⭐⭐⭐⭐ 4.0 out of 5 stars







  
  
    A great book, as long as you like soy and refined sugar
  

*by K***L on Reviewed in the United States on July 26, 2009*

This book is filled with inventive, delicious and delicious-sounding recipes, accompanied by pictures that make you want to start making ice cream immediately!  I had to run right out and buy the specialty items almost every recipe calls for - arrowroot powder (hint: buy it bulk online to avoid the super high grocery store prices - we paid $7 for a few ounces of the spice jar, and you can get a couple pounds for that if buying it online!) and soy creamer (I got Silk, in the dairy fridge).  Update: I have now made several ice creams from this book, including one with coconut milk instead of soy creamer, and they were all delicious.  I only strictly followed the recipe for one of them, and I consider that a compliment to this book, that it inspires you to be creative.The only drawback to the book is that almost every recipe calls for soy milk or soy creamer, as well as either white (usually) or brown sugar.  Out of 150, there are only 12 or 13 that do not have soy milk or creamer (and a few of those are sorbets with no milk at all).  The author recommends experimenting with nut and coconut milks, and even gives a recipe for making your own cashew milk, but I have not tried this yet.  Given how "creamy" soy creamer is compared to say, almond milk, I am uncertain about how the ice cream might turn out.  Maybe too much "ice" and not enough "cream"?  Specific suggestions would have been useful here.  For the sugar, I have been substituting agave with mixed results.  (Most recipes call for about 1/2 to 3/4 a cup of sugar to make 1 quart of ice cream.)  Update:  I have found that when substituting agave for sugar, about half the amount the recipe calls for is good. I think agave must not "disappear" when freezing the way sugar does.In short, if you want vegan ice cream, and you aren't put off by soy or sugar, or aren't afraid to experiment, I wholeheartedly recommend this book.  Update:  this book inspired me to experiment and I love making my own vegan ice cream.  After making several batches of ice cream and identifying several more I can't wait to make, I still wholeheartedly recommend this book.Update 2011:  Years later and I still use this book.  I use coconut milk instead of soy in most of the recipes with outstanding success.  My non-vegan ice-cream-loving mother requests my spicy chocolate ice cream whenever I am making dessert!  However, I have found some recipes that *must* contain typos.  Specifically, the spicy chocolate, and the lavender.  Either that or the author and I have very different types of cayenne pepper and lavender extract! I still recommend this book, but if you see something that sounds outrageous, you might want to be skeptical.

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*Product available on Desertcart Cyprus*
*Store origin: CY*
*Last updated: 2026-03-06*