Book Plant-Based Ice Cream V.Bengtson J.Bohn

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

"Plant-based ice cream that melts hearts" is a richly illustrated cookbook from Muusmanns Forlag, offering over 40 recipes for delicious, creamy frozen desserts made entirely without animal ingredients. Written by Jonas Bohn and Vibeke Bengtson, the founders of Bornholms Ismejeri, the book draws on their many years of expertise in natural ice cream production.

Ideal for home cooks who want to experiment with plant-based alternatives, as well as dessert lovers who refuse to compromise on flavour or texture.

From classic vanilla ice cream to innovative flavour experiences

The book's 129 pages guide you through a broad range of ice cream recipes – from familiar favourites such as vanilla ice cream and fruit sorbets to more creative variations featuring ingredients like saffron, lavender, and wild dog roses. All recipes have been developed to deliver a rich and authentic flavour, even though neither milk nor eggs are used. This makes the book an invaluable resource for anyone following a plant-based diet or simply looking to reduce their consumption of animal products without giving up the joy of dessert.

More than just ice cream – a complete dessert experience

Beyond the ice cream recipes themselves, the book also offers inspiration for accompaniments such as crispy toppings and fresh sauces that complete the dessert experience. The atmospheric photographs from Bornholm and personal stories from the author duo create a visual world that conveys their passion for local ingredients and artisan production. With the book's hardback format of 210 x 280 mm and its 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 is published in Danish by Muusmanns Forlag in December 2024, with ISBN number 978-87-94441-84-1. Weighing 731 grams and spanning 129 pages in hardback format, it is a substantial cookbook built to withstand hours of use in the kitchen. Authors Jonas Bohn, with roots in Svaneke, and Vibeke Bengtson, originally from Hareskov north of Copenhagen, bring their many years of experience from Bornholms Ismejeri to every single recipe.

• A complete guide to plant-based ice cream production with over 40 varied recipes
• Developed by experienced ice cream producers focused on authentic flavour and texture
• Includes both ice cream and accompaniment recipes, as well as inspiring photographs and stories

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Frequently asked questions

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

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

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