Vegetarian Times, June 1st, 2008
These decadent treats are deliriously dairy-free
Simply say the words "homemade ice cream" and dessert time turns into party time. Nothing -not even the top-of-the-line (and highly caloric) pints in the freezer section-can compare to the lusciousness of a frozen treat made fresh in your own kitchen. But vegan ice creams can be tricky: The right balance of sweeteners and thickeners is essential to taste and texture. Too little of either makes the end result icy and hard, too much turns the ice cream heavy and pasty. That's why we came up with these foolproof recipes, which get their flavor fro...
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