Ben & Jerry's vegan Phish Food ice cream The new flavor has debuted across the US - Media Credit: Ben & Jerry's

Ben & Jerry’s Launches Vegan Phish Food Ice Cream As Non-Dairy Demand Soars

The ice cream giant's latest vegan offering is loaded with gelatin-free marshmallow swirls, caramel, and fudge

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2 Minutes Read

Ben & Jerry’s is launching a vegan version of its iconic Phish Food ice cream in the US. 

The new dairy-free chocolate ice cream is loaded with gooey marshmallow swirls, caramel swirls, and fish-shaped fudge. 

It is also reported that Ben & Jerry’s spent years developing the ice-cream as it had to create gelatin-free marshmallows. 

The vegan phish food ice cream- made from almond milk- will debut nationwide. Moreover, it retails for $4.39-$5.99 per pint.

Demand for vegan Ben & Jerry’s

Matthew McCarthy is the CEO of Ben & Jerry’s. He toldYahoo Finance: “As a company that has a cow on the package, we’ve been associated with our Vermont farmers for decades now. 

“But, our fans want all kinds of different ways to get Ben and Jerry’s euphoric flavors. And that includes dairy but also includes vegan or non-dairy flavors, which we started, really, developing a few years ago…

“The more we released, the more fans said – for whatever reason, dietary restrictions, choices, awareness about the carbon footprint of the food choices our fans make – they just kept asking for more flavors.”

McCarthy also added: “Our flavor gurus just got after developing more and more of our classic flavors. And Phish Food is one of our classics…

“It’s about wowing our fans. We want to excite our fans and keep them really excited about the stuff that we do to keep our fans happy.”

Vegan ice cream market 

The release comes as demand for non-dairy ice cream continues to soar. Researchers predict the market will exceed $805 million by 2027.

According to a report from Data Bridge, the industry will grow at a rate of 10.30 percent in the forecast period 2020-2027.

It cites increasing occurrences of lactose intolerance and milk-related allergies, as well as rising plant milk production as main drivers for the growth. 

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The Author

Liam Gilliver

Liam is the former Deputy Editor of Plant Based News. He has written for The Independent, Huffington Post, Attitude Magazine, and more. He is also the author of 'We're Worried About Him'.

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