The Vegan Scoop – “The perfect balance of sweet and creamy”


To test out The Vegan Scoop [by Wheeler del Torro], I made the dairy-free chocolate and vanilla ice creams, using organic ingredients in my old Donvier ice cream maker. It turned out great; creamy, rich, decadent! Wheeler’s recipes are clear, concise, and easy to follow.

For a real ice cream parlor touch, I scooped the chocolate homemade ice cream into cones, and garnished with  Sprinkelz (aka Jimmies in the NE). To mix things up you can use Edward and Sons organic sugar cones, cake-style ice cream cup cones, or organic gluten-free cones. [There are also cone recipes in The Vegan Scoop should you feel adventurous!]


The Vegan Scoop Chocolate Ice Cream

You can tell from the photo that the ice cream is dark and rich. One of the things that I like about Wheeler’s recipes is that they call for only 3/4 cup of sugar to yield one quart of ice cream. The ice cream is sweet but not cloyingly so.


The Vegan Scoop Chocolate Ice Cream

This is a third party review by the vegan / vegetarian cooking instructor, Mimi Clark. For more information or to purchase, you can find The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream That Tastes Better Than the “Real” Thing on Amazon.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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