![]() When I couldn’t find vanilla, I bought whatever flavor I could find. When possible, I tested each brand’s vanilla flavor, since vanilla is arguably the best test of a brand’s basic competence. (Refined white sugar, a major ingredient in many ice creams, is typically processed using animal byproducts.) One other bit of potentially confounding (and telling) terminology is that a lot of brands call their products “frozen desserts” rather than ice cream. It is also not a guide to only certified-vegan ice creams - while everything on here is nondairy, a number of brands use the terms “nondairy” and “vegan” interchangeably, so those who are strict vegans need to do a bit more digging to make sure certain products are certified as such. While I tried 17 brands in the course of my research, this is not a comprehensive guide to every vegan and nondairy ice cream on the market. But quantity, alas, does not necessarily mean quality: It is a truth (almost) universally acknowledged that an awful lot of vegan ice cream tastes like it was made by people who hate vegans.Īs someone who has eaten my fair share of vegan ice cream, I set out to try to distinguish the good from the bad and the very, very strange. Big, non-vegan ice cream companies have gotten in on the game, as have grocery store brands and a myriad of start-ups. There is now enough vegan ice cream on the market that those of us who avoid dairy for whatever reason now have exponentially more choices than we did even five years ago. If you want to measure how much the landscape of packaged vegan foods has changed, vegan ice cream makes a good yardstick. ![]()
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