Baskin-Robbins is dipping into the plant-based dessert category with the launch of two new non-dairy flavors. Both Non-Dairy Chocolate Chip Cookie Dough and Non-Dairy Chocolate Extreme will be available for ice cream fans in-store beginning August 1.
The two non-dairy menu items are vegan takes on classic fan-favorites. Made with a base blend of coconut oil and almond butter, the result is a dessert so rich and indulgent, you won’t be able to tell that it’s not the full-dairy version:
- Non-Dairy Chocolate Chip Cookie Dough is made with cookie dough pieces, chocolate chunks and a chocolate ribbon.
- Non-Dairy Chocolate Extreme contains chocolate chunks and a chocolate ribbon, and is also gluten conscious.
Both flavors contain no artificial dyes, which have been absent from all Baskin-Robbins ice cream since 2017 as part of Baskin-Robbins’ and Dunkin’ Brands’ commitment to serving high-quality menu items. The Non-Dairy flavors are also free from preservatives, artificial flavors, high fructose corn syrup, and are Kosher
“The Baskin-Robbins culinary team has been hard at work on our non-dairy flavors for over two years. It was important for us to take the time to get it right,” says Jeanne Bolger, Director of Research and Development, Baskin-Robbins. “Both flavors are so smooth and indulgent, and the final product delivers the incredible quality that our customers have come to expect from any Baskin-Robbins ice cream. We’re very proud of the result.”
With plant-based food sales increasing in double-digits across the country, Baskin-Robbins embraced the opportunity to expand their ice cream portfolio to non-dairy indulgences.
“We’re excited to expand our ice cream portfolio into the vegan space and offer our guests increased options, especially with such high consumer demand for a product like this,” says Carol Austin, Vice President of Marketing for Baskin-Robbins.
For those who can’t wait to try out these new non-dairy options, Baskin-Robbins is hosting a sampling day with 1-ounce scoops of both non-dairy flavors on Sunday, August 4 from 3 to 7 p.m.
