I received a free copy of this book in exchange for a fair and honest review.  All opinions are my own.

Author NEMO shares the lessons they learned developing frozen vegan desserts in the book “Ice Cream and Frozen Desserts.”

THE SYNOPSIS

Ice cream is a matter of balance between sugars, fats and water: once you understand why dextrose lowers the freezing point more than sucrose, you stop following recipes and start building them.

Five chapters: how vegan ice cream works, creamy ice cream on plant bases, sorbets and granitas, semifreddi, ice cream cakes and lollies. Every preparation states its own logic, so it can be adapted to the fruit you have and the machine you own.

THE REVIEW

This was another compelling and engaging read in this vegan cookbook series. The exploration of frozen desserts, particularly ice cream, using plant-based ingredients was both insightful and engaging. The variety of different frozen desserts within the ice cream realm that the author includes in this, from normal cream-based ice cream to sorbets and so much more, allows the reader to get a broader sense of inspiration when they decide to develop their own frozen desserts.

What was so fascinating about this book was the way the author delves into how these frozen desserts form. The author explains how dextrose lowers the freezing point more than sucrose and details the science and steps needed to achieve it. This lets readers go beyond the recipes in the book and develop their own recipes with the knowledge they gain from understanding the process.

THE VERDICT

Compelling, engaging, and memorable, offer Nemo‘s “Ice Cream and Frozen Desserts” is a must-read non-fiction book and cookbook on vegan desserts. The insights and knowledge readers gain from this quick yet engaging read will help them better understand how to curate frozen desserts so they can develop their own flavors and recipes. If you haven’t yet, please be sure to grab your coffee today!

Rating: 10/10

About the Author

Nemo T.V. is an Italian author and culinary consultant specialising in the vegan transformation of traditional cuisine. His vision represents the intersection of Italy’s rich culinary heritage and a profound philosophy of respect for all forms of life.

At the heart of his work lies more than just flavour; it is an ethics rooted in planetary sustainability and the protection of animal welfare. Through his writing, Nemo offers a proven method for rediscovering heritage dishes through a plant-based lens, demonstrating that cooking can simultaneously be an act of love for tradition and a concrete commitment to the future of the Earth. His work invites readers to embrace a conscious lifestyle, where every ingredient is chosen for its nutritional value and its positive impact on the world around us.

https://www.goodreads.com/book/show/257979888