Reading Time: < 1 minute One of the new vegan flavors (Baskin-Robbins)
Reading Time: < 1 minute

Ice-cream giant Baskin-Robbins is launching two vegan flavors across the US next month.*

The animal-free options, which arrive on August 1, include Chocolate Chip Cookie Dough and Chocolate Extreme.

They are made with a base blend of coconut oil and almond butter.

Non-dairy flavors

“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,” Jeanne Bolger, Director of Research and Development at Baskin-Robbins, said in a statement.

“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.”

“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,” added Carol Austin, Vice President of Marketing for Baskin-Robbins.

‘Most popular’

Writing about the new launch, vegan charity PETA said: “Beginning on August 1, you’ll be able to grab a cake cone or cup of the brand’s new non-dairy Chocolate Extreme and Chocolate Chip Cookie Dough. 

“The first is a rich dessert with chocolate ribbons and chocolate chunks, and the second is an egg-free cookie dough lover’s dream with cookie pieces, chocolate chunks, and chocolate ribbons. 

“While Baskin-Robbins already offers vegan sorbet in store (including Daiquiri Ice, Watermelon Splash Ice, and Raspberry Sorbet), these two new creamy flavors are dairy-free versions of its most popular ice cream options.”

*All of Baskin-Robbins menu items (vegan and non-vegan) are prepared in the same area. Baskin-Robbins cannot guarantee that there will be no cross-contact between products or ingredients.

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.