Buy used: $6.82
FREE delivery May 6 - 10. Details
Or fastest delivery April 30 - May 3. Details
Used: Very Good | Details
Sold by ThriftBooks-Dallas
Condition: Used: Very Good
Comment: May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less
Access codes and supplements are not guaranteed with used items.
Amazon book clubs early access
Loading your book clubs
There was a problem loading your book clubs. Please try again.
Not in a club? Learn more
Amazon book clubs early access

Join or create book clubs

Choose books together

Track your books
Bring your club to Amazon Book Clubs, start a new book club and invite your friends to join, or find a club that’s right for you for free.
Explore Amazon Book Clubs
Kindle app logo image

Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet, or computer - no Kindle device required.

Read instantly on your browser with Kindle for Web.

Using your mobile phone camera - scan the code below and download the Kindle app.

QR code to download the Kindle App

Follow the authors

Hannah Kaminsky
Follow
Hannah Kaminsky
Follow
Something went wrong. Please try your request again later.

Vegan a la Mode: More Than 100 Frozen Treats for Every Day of the Year Hardcover – July 1, 2012

by Hannah Kaminsky (Author)
4.5 4.5 out of 5 stars 76 ratings
See all formats and editions
Ice cream, ice cream, everywhere, and not a drop of dairy to be found! Who knew that making frozen treats was so easy, or so much fun? With Vegan a la Mode: More Than 100 Frozen Treats for Every Day of the Year (Skyhorse Publishing, July 2012), you can recreate classic ice cream parlor treats as well as innovative new flavor combinations.  
 
Hannah Kaminsky has developed an international following for her delicious vegan recipes and mouthwatering food photography at bittersweetblog.com. Now, sheshares some of her newest ice cream, frozen yogurt, and sorbet recipes. Learn how to make everything from simply delicious French Vanilla to seriously decadent Peanut Butter Bombshell, and many others, including:
· Birthday Cake Ice Cream
· Super-Simple Chocolate Kefir Ice Cream
· Chocolate-Cabernet Ice Cream
· Turkish Coffee Ice Cream
· Pistachio Praline Ice Cream
· Blueberry-Balsamic Ice Cream
· Mango Colada Ice Cream
· Rose Petal Ice Cream
· And many more!
 
And don't forget the toppings! In addition to the standard hot fudge and caramel sauce, Vegan à la Mode will show you how to make whipped topping, gingersnap cigars, even rainbow sprinkles from scratch.
 
With stunning color photos taken by the author, this collection is sure to entice all ice cream lovers, vegan or not.  Even those accustomed to frozen desserts made with eggs and cream will be impressed by how rich and delicious vegan variations can be.  So beat the heat this summer, with these easy and irresistible recipes! 

125 color illustrations
Previous page
  1. Print length
    256 pages
  2. Language
    English
  3. Publisher
    Skyhorse Publishing
  4. Publication date
    July 1, 2012
  5. Dimensions
    0.79 x 0.1 x 0.78 inches
  6. ISBN-10
    1616087242
  7. ISBN-13
    978-1616087241
  8. See all details
Next page
Books with Buzz
Books with Buzz
Discover the latest buzz-worthy books, from mysteries and romance to humor and nonfiction. Explore more

Editorial Reviews

About the Author

Growing up as a vegan with a voracious sweet tooth, Hannah Kaminsky had to learn to bake for herself at a young age.  Endlessly experimenting with different recipes and creative combinations, there is always some new dessert or treat to taste in her busy kitchen. Developing her skills primarily through trials for her blog, bittersweetblog.com, food photography quickly became a passion as well, and is now the focus of her college degree. She is also the author of My Sweet Vegan and Vegan Desserts

Product details

  • Publisher ‏ : ‎ Skyhorse Publishing; 1st edition (July 1, 2012)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 256 pages
  • ISBN-10 ‏ : ‎ 1616087242
  • ISBN-13 ‏ : ‎ 978-1616087241
  • Item Weight ‏ : ‎ 1.78 pounds
  • Dimensions ‏ : ‎ 0.79 x 0.1 x 0.78 inches
  • Customer Reviews:
    4.5 4.5 out of 5 stars 76 ratings

About the authors

Follow authors to get new release updates, plus improved recommendations.
Previous page
  1. Hannah Kaminsky

    Hannah Kaminsky
    Brief content visible, double tap to read full content.
    Full content visible, double tap to read brief content.

    Hannah Kaminsky’s love of desserts compelled her to start experimenting in the kitchen at a young age to create incredible, cruelty-free treats. Her blog, BitterSweetBlog.com, features creative crafts, delicious treats, and mouth-watering photography.

    See more on the author's page
  2. Hannah Kaminsky

    Hannah Kaminsky
    Brief content visible, double tap to read full content.
    Full content visible, double tap to read brief content.

    Discover more of the author’s books, see similar authors, read author blogs and more

    See more on the author's page
Next page

Customer reviews

4.5 out of 5 stars
4.5 out of 5
76 global ratings
Love the simple easy to do recipes in this book
5 Stars
Love the simple easy to do recipes in this book
I made an awesome tasting ice cream using the simple recipes in this book. I made the easiest one in the book which included jam. I added pecans through the window and cocoa nibs for my own treat and it was delicious. The best recipes with maple syrup and fruit will add lots of flavor and be healthy.
Hide
Thank you for your feedback
Sorry, there was an error
Sorry we couldn't load the review

Top reviews from the United States

Vegan Fazool
5.0 out of 5 stars Innovative, Amazing Ice Cream Book
Reviewed in the United States on July 19, 2012
Verified Purchase
Full of innovative ice cream flavor combinations and perfectly detailed directions that yield a creamy, luscious result, Hannah Kaminsky's newest book is the ice cream book I've been waiting for, forever. With 200+ pages of recipes covering every possible genre of flavor, this is a must-have book regardless of if you care if it's vegan or not. Hannah uses coconut milk and/or unsweetened almond milk or soy creamer (you can also use soy or other plant milks, I love using organic, unsweetened Westsoy in her recipes) along with arrowroot or cornstarch in the cooking process to achieve lovely, thick, "chewy" ice cream texture everyone wishes for, especially if you have made vegan ice cream before! Yes, there is sugar and fat. OH YES. It IS ice cream, after all (coconut cream or almond cream or soy cream, it is REAL ice cream, however you slice it).

I am partial to the recipes using fresh fruit and veggies since it is summer and these things are in season: Fresh Corn Ice Cream (which I made, and was stupendous), Blueberry Balsamic, Rose Petal Ice Cream, and BEET--yes, BEET ice cream, which I can't wait to try, Paradise PLUMB (I need to run out and get some fresh plumbs, this one looks unbelievable), the list goes on and on and on of amazing flavors. I also made the Peanut Butter Bombshell, which delivered as promised. (I still love more traditional flavors as well.) French Toast Ice Cream. Birthday Cake Ice Cream (made with FRESH cupcakes!!) Rosemary Pecan. UNBELIEVABLE.

Just buy the book. You won't be sorry. Or, you might be. I am now addicted to making ice cream. Hannah's stunning pictures of each recipe don't help...
20 people found this helpful
Helpful
Report
Kate
5.0 out of 5 stars Delicious and Easy
Reviewed in the United States on June 19, 2019
Verified Purchase
Love this author and LOVE this book!! The recipes are easy, unique and delicious. A must buy if you’re into making your own Vegan Ice Cream at home. My only comment would be that for some of the recipes, the paragraph and ingredient listings have very odd line breaks. Make sure to read the whole page before starting the recipe, as you may find a few ingredients listed separately from the rest. Since that is a fault of the copy editor though, I still give this book 5 stars as every recipe I’ve tried so far is delicious! The Cheesecake Ice Cream recipe is amazing!
3 people found this helpful
Helpful
Report
M. Ryan
4.0 out of 5 stars Very Creative Book
Reviewed in the United States on December 8, 2013
Verified Purchase
It had very original recipes for Ice Cream; however, there are not very many healthy recipes. I tried the Baklava Ice Cream, but without the phyllo dough and it didn't taste right. The French Toast Ice Cream was excellent, but I didn't include the stale bread. Bread in Ice Cream didn't make sense. The French Vanilla Ice Cream didn't work out. I think I was expecting to taste like the real stuff. I was not impressed with Horchata Ice Cream but I didn't include the rice and almonds. I will try again with a creative variation because I like the idea of Grand Marnier, Vanilla and Almond Extract together. And the Mocha Maca Rocket Fuel was really good. I like the flavor that the Maca adds to it. I didn't like the Thai Iced Cream, because it doesn't taste like Thai. It was more like an Indian Tea flavor. Thai Tea is supposed to taste more like black tea with brown sugar. The book does one great thing for me. It inspires me to get creative and invent.
3 people found this helpful
Helpful
Report
Amazon Customer
5.0 out of 5 stars Love the simple easy to do recipes in this book
Reviewed in the United States on September 23, 2019
Verified Purchase
I made an awesome tasting ice cream using the simple recipes in this book. I made the easiest one in the book which included jam. I added pecans through the window and cocoa nibs for my own treat and it was delicious. The best recipes with maple syrup and fruit will add lots of flavor and be healthy.
Customer image
Amazon Customer
5.0 out of 5 stars Love the simple easy to do recipes in this book
Reviewed in the United States on September 23, 2019
I made an awesome tasting ice cream using the simple recipes in this book. I made the easiest one in the book which included jam. I added pecans through the window and cocoa nibs for my own treat and it was delicious. The best recipes with maple syrup and fruit will add lots of flavor and be healthy.
Images in this review
Customer image
3 people found this helpful
Helpful
Report
Colette S. Afualo
5.0 out of 5 stars Can't miss dairy ice cream with this book!
Reviewed in the United States on May 4, 2013
Verified Purchase
Are you looking for a book that can get you started in a fun hobby that has a multitude of health and quality of life benefits? Vegan A La Mode is it! Definitely for the thinking vegan, not only will you learn how to make delicious ice cream, you will also learn how to make Vegan ice cream sprinkles, Vegan graham crackers, Vegan Non-Dairy Whip, Vegan Hot Fudge Sauce, Vegan Cones, and think like an expert at-home Vegan ice cream maker to boot! After having all that fun in the kitchen, you get to enjoy delicious desserts afterwards which makes it fun for everyone.

My favorite recipe in the book is the Vegan Ice Cream Stabilizer. Made with safe and all natural ingredients, it gives a very rich store-bought quality to the ice cream that is satisfying. With all your homemade jarred sauces and sprinkles, you will have many items to create a Vegan gourmet ice cream stand in your kitchen with hundreds of flavor possibilities. No chance for boredom in your new Vegan ice cream hobby! Hannah did all the kitchen chemistry work and all we have to do is make the recipes. Thanks Hannah. Worth many times more than I paid for it.
12 people found this helpful
Helpful
Report
schericane
5.0 out of 5 stars I can't wait to try it
Reviewed in the United States on May 9, 2013
Verified Purchase
The recipes in this book may be daunting for some, but if you want to be vegan and eat your ice cream, too, you have to make some adjustments. I haven't made anything yet, so I can't speak to flavor, but I prefer the most fresh, whole ingredients, so I'm willing to try something that in the long run may benefit my health and my pocketbook. Before I buy anything that I don't know the origin of, such as agar (which I do - seaweed, so I'm OK with it as a thickener), I will do research so that I'm not adding pollutants to my recipe. Based on the price of a pint of vegan ice cream at the grocery store, I don't think I will be wasting money on any products that I will use. Not to mention the additives that still must be added to preserve the shelf life of even vegetarian/vegan foods.
If my ice cream maker does it's job, I expect to be making frozen MASTERPIECES soon.
3 people found this helpful
Helpful
Report
Sam
5.0 out of 5 stars I scream for vegan ice cream!
Reviewed in the United States on March 6, 2015
Verified Purchase
Amazing recipes. Hannah's books always have beautiful photographs, delicious recipes, and well-written text. A must for anyone with an ice cream maker collecting dust. You'll be making these recipes all the time and saving money on expensive dairy-free store bought versions.
One person found this helpful
Helpful
Report
Fran
5.0 out of 5 stars One Icecream Headache you will want again...and again...and again!
Reviewed in the United States on February 23, 2013
Verified Purchase
Hannah has delivered a way for we vegans to dive into the frozen dessert oasis that was previously denied to us. Her recipes are not only delicious, but incredibly innovative and give back so much more than their dairy counterparts do. "Nutritious" isn't a word that you can bandy around with your children but if you want healthier, happier kids, just make some of Hannahs delicious frozen treats and you can hide your veggies in their icecream! Love...love LOVE this book
One person found this helpful
Helpful
Report

Top reviews from other countries

Translate all reviews to English
Ana
5.0 out of 5 stars Great gift
Reviewed in Spain on July 8, 2023
Verified Purchase
I gave this to a friend who loves sweets but needed to change her diet for heath reasons. She loved it. According to her, there was a variety of recipes and nothing was complicated.
Report
Mrs D.
5.0 out of 5 stars Five Stars
Reviewed in the United Kingdom on July 17, 2018
Verified Purchase
some off the most yummy dairy free ice-cream i have ever made!
Report
Gabriele Balderacchi
5.0 out of 5 stars Conto terzi stiamo "costruendo" una piccola biblioteca specializzata
Reviewed in Italy on October 12, 2014
Verified Purchase
Per una "piccola" multinazionale che produce macchinari per il gelato artigianale (nel mondo anglofono Italian Gelato) stiamo "costruendo" una piccola biblioteca specializzata. Grazie!
Report
livvie
5.0 out of 5 stars Delicious Frozen Vegan Treats. Thanks Hannah!
Reviewed in Canada on July 14, 2012
Verified Purchase
I think when one becomes vegan, they don't stop to think what how that is going to affect desserts at times. Sure, you can get blondies, cookies, cakes and pies, but when it's sweltering, and you want to have a cup (or cone) of ice cream....

Banana "soft-serve" won't cut it.

Enter: Hannah "Queen of Desserts" Kaminsky. I got her second cookbook (Vegan Desserts) for the ice cream recipes and the meringue. I demanded an ice cream maker for this cookbook alone.

What Hannah excels at is that she doesn't just make "traditional" ANYTHING. It's exotic and different and pushes you (and your taste buds) to explore a whole new world of eating. So unlike "The Vegan Scoop", "Lick It" and "Vice Cream" which has (soy milk, coconut milk, and cashew cream as bases) but the recipes all follow the same path:

Vanilla - add extract, sugar, milk, blend, cool, churn
Strawberry - add berries, sugar, milk, blend, cool, churn
(and so on)

Hannah makes French Vanilla ice cream. Not your basic Cookie Dough, but Cookie Dough Monster. Not just Strawberry but Strawberry and Lemon Curd. and so on and so forth. Its the simple tweaks on classics, and things you'd never think about (watermelon sorbet? heck, yeah! (never would have thought of it). Banana Pudding? Blueberry Muffin? Cinnamon Graham? Check,check and check.

I've now made several recipes, and they are VERY easy, and pantry friendly (things that you may not always have on hand would be Agar, Vanilla Beans/Paste (Necessity for the French Vanilla), Citric Acid (optional).) that I can re-call off hand.

Most of these equal a quart of ice cream so the cost of making it vs. buying a store brand is comparable (for fruit etc).

The ice creams I've made are:

French Vanilla. Hands down my go to favourite thing. French Vanilla is my favourite pre-vegan, and I thought I'd never see it again. Hannah has now saved my life, and gave me french vanilla.

Strawberry Lemon Curd Ice Cream. DO make. (I used fresh lemons for the curd, instead of lemon juice).

Spring Blush Sorbet - super easy and gives you a use for all those rhubarbs you can't think about doing.

I wanted to make one "basic" one to see how it worked. (amazing) one multi-step one (not that time consuming) and one sorbet. (delish). The instructions are clear, and easy to follow. the only downside is the cooling time. (I tend to make mine wait 24 hours and let my ice cream bowl freeze for 36 for optimal ice cream pleasure).

DO follow Hannah's ice cream eating suggestions (weird, I know, but I feel like it does enhance the experience). She even has mixins and goodies at the back :)

Allergy Alert: there is not a lot of ones that call for tofu, vegan cream cheese/sour cream or creamer. (so those are easily bypassable).

Health Alert: these DO contain a lot of sugar. I know it's easy to say "it's ice cream!!!" but it's also the food science about it. Sugar is pretty much needed for homemade wares. (Hannah does use agave in some recipes, and other kind of sweetners as well - not overwhelmingly).

Presentation: i love the book, it's the same style as Vegan Desserts, so every recipe has a picture, which is as delicious as the wares you are making.

Repeat: there is ONE recipe that made it over to Vegan A La Mode from Vegan Desserts and that is the French Vanilla Ice Cream. (I am now kind of wishing that the other ones made it over too so I have them all in one place). But if you were curious if you could make do without it? heh.. no.

This is a must buy for ANYONE wanting to make ice cream, vegan or not (you can use any milk but rice, Hannah suggests) and seriously they are great for any time of the year.

Also, as an aside, I find you don't eat AS MUCH of it. they are all so thick and creamy and delicious, unlike store bought where you just pile it all on, this is really just a scoop here, and a scoop there. :)

Hopefully Hannah makes a sequel soon! :)
6 people found this helpful
Report
GB
5.0 out of 5 stars Five Stars
Reviewed in Canada on June 24, 2018
Verified Purchase
Great!
Report