It is snowing outside today, so I am dreaming … dreaming of a warm summer day where I am eating ice cream. The day is hot enough that the melting ice cream drips down my chin. The cool ice cream refreshes and quenches my parched mouth. I also dream of the flavors of drool-worthy nondairy ice creams.
To discover some of the newest plant-based ice cream options, I examine the article “5 creative plant-based frozen treats” written by the New Hope Network Staff. It has me looking forward to warmer days when I can indulge in sweets from the freezer. The author describes these “palate pleasers to try the next time you’re craving a delectable dessert.
Frill: Promoted as healthy ice cream, these frozen desserts are made from whole fruits, vegetables and other ingredients, and packed with 8-9 grams of soluble fiber per serving. More than just a frozen treat (it’s sweetened with dates!), the product is also a versatile ingredient for smoothies, sauces or even cocktails.” Enjoy tempting flavors, such as Bursting Berries and Intense Chocolate.
“Cado: The superfood properties of avocados are yours for the taking with these creamy, non-dairy frozen pints, which are made from both pureed organic avocado and avocado oil for a true, plant-based sweet indulgence that is good for body and soul. Four new flavors launched earlier this year (Vanilla Bean, Java Chip, Cherry Amaretto and Salted Caramel), making a total of seven new ways to eat avocado.
Oatly: This oat milk stalwart has once again demonstrated how the power of oats can be harnessed into a plant-based, non-GMO and nut-free product line, this time in the form of an oatmilk-based frozen dessert. Made using highly refined coconut oil and packaged in a 100% recyclable paper carton sourced from sustainable forests, this nondairy ice cream comes in seven crowd-pleasing flavors: Vanilla, Chocolate, Strawberry, Coffee, Mint Chip, Chocolate Chip and classic Oat.
Daiya: Daiya, a longstanding champion of plant-based living, has released a new line of dessert bars that mark its first foray into the nondairy ice cream category. Made with coconut cream, tapioca syrup and fair-trade cocoa butter and powder, among other ingredients, the bars also have an added boost of fava bean protein. And with flavors such as Chocolate Fudge Crunch, Classic Vanilla Bean, Salted Caramel Swirl and Espresso Coffee, these desserts are truly indulge-worthy.”
Coolhaus: “Launched a line of dairy-free pints this year that are unique in that their first two ingredients are non-GMO yellow peas and organic whole grain brown rice. These plant-based pints come in six inventive flavors (Salted Caramel Crunch, Dirty Mint Chip, Cookie Dough Lyfe, Chocolate Campfire S’Mores, Peanut Butter Fudge Chip, Chocolate Sandwich Cookie Crumb and Mocha Marcona Almond Fudge).”
This post (or portions of this post) was provided by New Hope Network. I am a member of the New Hope Influencer Co-op, a network of health and wellness bloggers committed to spreading more health to more people. Images courtesy of New Hope Network. #NewHopeInfluencer #DecadentVegan
There’s never a bad time for ice cream! I should say as much though since I’m working on an ice cream cookbook as we speak. 😉 I have to admit, it’s spoiled me for all the store-bought options… I really don’t love anything currently on shelves.
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Ooh, a new vegan ice cream book. I look forward to reading it and drooling on the pages. And making some of the recipes, of course!
Magnum also has fantastic vegan ice cream bars — vanilla ice cream coated in dark chocolate (some with nuts 🙂 Sold and King Soopers and Target. https://www.magnumicecream.com/au/products/vegan.html
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Thank you for the recommendation, dogluv55. The ice cream bars do sound decadent. King Soopers and Target are definitely upping their vegan selections.