Ben & Jerry’s is releasing a new oat-based recipe that is their best non-dairy recipe to yet. By spring 2024, almost 20 Non-Dairy flavors found in pints and scoop shops will be transitioning to the new and improved base. Ben & Jerry’s Chocolate Chip Cookie Dough and Chocolate Fudge Brownie will be the first to go.
The oat foundation Non-Dairy line-up, like all Ben & Jerry’s flavors, will remain filled with ingredients such as vanilla, coffee and sugar, Fairtrade certified cocoa, and Open Chain cocoa.
The Vermont dessert company has won over supporters with its plant-based range of desserts since 2016, when it debuted as the country’s top-ranked non-dairy packed frozen dessert pint. There are even more premium components available now because plant-based compounds have evolved over the past ten years. Almond or sunflower butter bases are used in several of the current Non-Dairy varieties, such as Lights! Caramel! Action! and Oatmeal Dream Pie, to provide a distinct flavor profile. Because of the softer texture produced by the oat foundation, flavors like rich vanilla, chocolate, mint, and caramel can all be fully appreciated. Added to that, the oat recipe lessens nut allergies, increasing the possibilities for people with dietary sensitivity.
“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,” said Ben & Jerry’s Flavor Guru Colleen Rossell.
Find out more at: http://www.benjerry.com/