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Marks & Spencer has added two vegan ice-creams to its plant-based Plant Kitchen line-up.
The new flavors include raspberry ripple, which is made with coconut cream, vanilla and Scottish raspberries, and chocolate, which combines coconut cream and chocolate.
Both flavors are available in store now – Marks and Spencer food halls are currently open and asking customers to observe social distancing rules.
“I’m very excited about this launch – we’ve been eager to develop a Plant Kitchen Ice Cream since the brand’s launch in January 2019, and after months of intense development to get the recipe perfect we’re excited to finally launch and see what customers think,” Sarah-Jane Large, M&S product developer said in a statement sent to Plant Based News.
“These ice creams are incredible and even if you’re the biggest traditional ice cream fan you will love these vegan-friendly options.”
Marks & Spencer launched its Plant Kitchen range in January 2019, with more than 60 meals, snacks, and ingredients.
Speaking as the launch was announced, Claire Richardson, who developed the range alongside a team of food experts, said: “Some people think meat-free food is boring but that couldn’t be further from the truth, it’s experimental – and it’s delicious.
“We’ve created a collection that will appeal to everyone – whether you’re a longstanding vegan, want to lead a more flexitarian lifestyle or you love meat but think cauliflower popcorn sounds amazing. It’s all about delicious tasting food first – and plant-based second.”