Ever since I first published the ice cream ebook… I have been asked question after question from those who were wanting to buy the book, but needed to know specific things before making a purchase.
Honestly, I loved getting their questions and replying back with answers to help them take a step forward to start making the best homemade ice cream right in their kitchens. As an author, it is important to me to help you all be able to accomplish that!
Below I put together the top 10 questions that have been asked and my answers to them. I hope they will be helpful to you and if you have any questions not listed here… please do not hesitate to ask in the comments below or email me! Thank you!
Top 10 Frequently Asked Questions
1. What kind of ingredients are being used?
Real, wholesome ingredients. No weird or yucky ingredients here!
2. Are there dairy-free & sugar-free options in there?
Yes, in the book I recommend using coconut milk as a dairy-free option.
For sugar-free options, you will find honey, maple syrup, coconut sugar or stevia. You can learn more about the different options in the book, Just Making Ice Cream.
3. What kind of sweeteners do you use?
Raw honey is my go to sweetener, but I also use sucanat, maple syrup, coconut sugar, turbinado and organic cane sugar. It just depends on what kind of ice cream I plan to make and how the sweetener can affect the overall flavor.
4. Can I use stevia exclusively to sweeten my ice cream?
You can use stevia, but you will have to play around with how much you use. Creating recipes using stevia exclusively is tricky because not everyone uses the same amounts. Plus, almost every brand of stevia is different in taste and sweetness.
5. Do I have to have an ice cream maker?
Nope! I recently shared 5 ways you can make fast & delicious ice cream with or without a machine… plus, In the book, you will find 5 different ways you can make ice cream without a machine. Sure, it is easier to make ice cream with a ice cream maker, but not everyone has one and that shouldn’t stop you from using other alternatives!
6. How long will it take me to make the ice cream, from start to mouth?
Usually anywhere from 40 minutes to 24 hours, depending on what technique (fast or slow) you use to make the ice cream base, the time it takes to cool down the ice cream base and what method you use to make the ice cream. In the end, it is so worth it… trust me!
7. How easy is it to make your recipes?
Super easy. Even my oldest daughter can whip up some ice cream using my recipes (with my help, obviously).
8. How many recipes are there and can I take a peek at the list?
There are exactly 73 recipes in the book. You are more than welcome to take a peek… while you are at it, enjoy some of the delicious photos too!
9. What’s your favorite recipe in the book?
Ooooh, that’s a tough one because I love every single recipe in my book… I created, tested & enjoyed them all! But I will say that my all-time favorite is the Double Chocolate Chip Cookie Dough. Growing up, that was the flavor I always chose whenever we went to an ice cream shop, but with my recipe… I get twice the amount of cookie dough in my ice cream now!
10. What’s the difference between the first and second edition?
I have been working on this baby little by little to improve the ebook since its first release. There were typos to fix, more pictures to add and a new recipe to add in because it was too good to leave out.
I am already working on creating a 3rd edition with more pictures and recipes! I hope to have it available in printed format… oh, I would love to hold a book of Just Making Ice Cream in my own hands, someday!
Have any other questions that is not listed here? Don’t hesitate to ask in the comments below or email me!
I am already working on creating a 3rd edition with more pictures and recipes! I hope to have it available in printed format… oh, I would love to hold a book of Just Making Ice Cream in my own hands, someday!
Have any other questions that is not listed here? Don’t hesitate to ask in the comments below or email me!
What is the Chocolate ice creams name with some sort of bread in it?
I’m not sure. Cookies n cream? Or Cookie dough? or Chocolate brownie?
Why is the 4L Ice cream container only measures 3L when I put water?
I bought 4L ice cream in store. After eating the contents, I tried to use the container and thought of freezing 4L orange juice and make a sorbet. But to my surprise, the container can only hold 3L of the orange juice.
I double checked and use water to measure, it is 3L although the container labels 4L.
I tried buying a 4L container in a packaging and container warehouse. It is the same size.
Is ice cream measures different from liquid? (4L ice cream container = 3L liquid?)
Hi Alen, I am not sure. It would be best to contact the company and ask them 🙂
Can you make the ice cream mix and place in the refrigerator over night to freeze next day
Yes, you can! Plus, it deepens the flavors too!
I have a cheese cake ice cream recipe that I have had for years . It is delicious, easy, and doesn’t have to be cooked, but it uses egg substitute. Would the ice cream be as smooth & creamy if I left it out? Also, would the mixture be too thick without it? The recipe aslo has half & half and milk.
Hello Debbie! Personally, I would leave out the egg substitute. You can either add more whole milk in its place. It will still be smooth and creamy!
have you ever heard of Kulfi’s?
Hello! No I have not heard of it… I had to google to know what you were talking about 😀 Now I am curious! Thank you!
very nice .. its india dessert , made of only milk purely milk … try that