Ben & Jerry's unveiled its best Non-Dairy recipe yet: a new, smooth and indulgent oat-based formula that will be rolling out in pints and scoop shops by spring 2024.
The Burlington, Vt.-based brand of Unilever notes that nearly 20 current non-dairy flavors will be made with the new base, beginning with a non-dairy version of a dairy classic that will reach store freezers next year.
In the meantime, fans can enjoy Ben & Jerry’s fan-favorite Chocolate Chip Cookie Dough and Chocolate Fudge Brownie, the newest non-dairy varietals to hit store freezers since the company first introduced its plant-based line in 2016. Flavor Gurus are constantly exploring new ways to make the decade's long evolution of plant-based ingredients more meaningful, the company adds.
For example, non-dairy flavors like Lights! Caramel! Action! and Oatmeal Dream Pie feature almond or sunflower butter bases which are part of the flavor profile. However, the oat base creates a smoother texture, allowing flavors like chocolate, decadent caramel, mint and rich vanilla to shine as intended. The new oat recipe also reduces nut allergens, making the options more inclusive for diet sensitivities.
"With this new recipe, Ben & Jerry's fans can expect more: more flavor, more creamy texture and more dessert euphoria with the same signature chunks and swirls. The oat recipe is so good, it's even loved by our most discerning dairy fans who are used to eating ice cream," says Ben & Jerry's Flavor Guru Colleen Rossell.
In addition, fans of pecan pie can have their “pie” and eat it too, with the addition of a new limited batch, decadent dairy ice cream, Pecan Pie. With buttery ice cream stuffed with pecans and pie crust pieces, plus a thick whirl of caramel, Pecan Pie is the perfect sweet treat to have atop pecan pieor on its own.
Pecan Pie, Chocolate Chip Cookie Dough and Chocolate Fudge Brownie are available in participating scoop shops and in grocery and convenience stores across the United States for a suggested retail price of $5.99-6.49 for a 16-ounce pint.
