Cookbook - Plant-Based Ice Cream - 210x280mm

Plant-based ice cream - a cookbook that transforms plant ingredients into creamy delights

"Plant-based ice cream - that melts hearts" is a beautifully illustrated cookbook from Muusmanns Forlag, offering over 40 recipes for delicious, creamy ice desserts entirely free from animal ingredients. The book is authored by Jonas Bohn and Vibeke Bengtson, founders of Bornholm's Ice Cream Factory, who share their extensive expertise in natural ice cream production.

Perfect for both the home cook eager to experiment with plant-based alternatives and the environmentally conscious dessert lover who refuses to compromise on taste and texture.

From classic vanilla ice cream to innovative flavor experiences

The book's 129 pages guide you through a wide range of ice cream recipes - from beloved classics like vanilla ice cream and fruit sorbets to more creative varieties featuring ingredients such as saffron, lavender, and wild rose hips. All recipes are designed to deliver a rich and authentic flavor, despite the absence of milk or eggs. This makes the book an invaluable resource for anyone pursuing a plant-based diet or simply wishing to reduce their consumption of animal products without sacrificing dessert enjoyment.

More than just ice cream - a complete dessert experience

In addition to the ice cream recipes, the book also provides inspiration for accompaniments like crunchy toppings and fresh sauces that elevate the dessert experience. The atmospheric images from Bornholm and personal stories from the authors create a visual world that conveys their passion for local ingredients and sustainable production. With its hardback format measuring 210 x 280 mm and inviting layout, you receive not just a collection of recipes, but a piece of craftsmanship that inspires creative thinking in the kitchen.

Technical details and information

The book was published in Danish by Muusmanns Forlag in December 2024 and has the ISBN number 978-87-94441-84-1. Weighing 731 grams and comprising 129 pages in hardback format, it is a sturdy cookbook that withstands many hours of use in the kitchen. Authors Jonas Bohn, with roots in Svaneke, and Vibeke Bengtson, originally from Hareskov north of Copenhagen, bring their years of experience from Bornholm's Ice Cream Factory into every single recipe.

• A complete guide to plant-based ice cream production with over 40 diverse recipes
• Developed by experienced ice cream makers focusing on authentic taste and texture
• Includes recipes for both ice cream and accompaniments along with inspiring images and stories

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FAQ

Do the recipes require special equipment?
Most recipes can be made with a standard ice cream maker, but the book also includes variations that can be prepared without specialized equipment.

Are the ingredients easy to find?
Yes, the majority of the ingredients are common plant-based products that can be found in well-stocked supermarkets.

AI has assisted with the text, and therefore we reserve the right for errors.