Reading Time: < 1 minute The two new flavors from Ben & Jerry's (Photo: Ben & Jerry's)
Reading Time: < 1 minute

Ice-cream brand Ben & Jerry’s has added two new vegan flavors to its growing dairy-free range – which now represents nearly 25 percent of the company’s full-time flavors.

The new flavors, which are currently only available in the US, are Chocolate Chip Cookie Dough and Chocolate Caramel Cluster.

These options take the full non-dairy range to 11 flavors, including Chunky Monkey; Chocolate Fudge Brownie; Coffee Caramel Fudge; Cherry Garcia; Coconut Seven Layer Bar; Caramel Almond Brittle; Cinnamon Buns; and Peanut Butter Half Baked.

Vegan flavors

According to Ben & Jerry’s, Chocolate Chip Cookie Dough ‘has long been fan-favorite’ – so it wanted to create a dairy-free version ‘even more people can enjoy’. The flavor is described as a vanilla ice-cream based made from almond milk, with gobs of chocolate chip cookie dough and fudge flakes.

The Chocolate Caramel Cluster is a non-dairy exclusive flavor and features a chocolate base with peanuts, fudge chunks, and salted caramel swirls.

More vegan options

“Ever since we introduced Non-Dairy in 2016, our fans have been clamoring for more,” Ben and Jerry’s Flavor Guru, Sarah Fidler, said in a statement.

“The biggest challenge this time was creating a chocolate chip cookie dough flavor that stood up to the original. I think we nailed it.”

The two new flavors are available in grocery stores throughout the US, retailing from $4.48 to $5.99. Ben & Jerry’s has hinted it will introduce another non-dairy option in early Spring.

Maria Chiorando

Maria is a news and features writer for Plant Based News. As a former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. She was previously the editor of Plant Based News for over 3 years.