So spectacular they never needed dairy.
Get ready because we just changed the dairy-free game. These flavors are so lush, so satisfyingly delicious even the most steadfast dairy lovers will crave them (us included). Made with the best, most flavorful ingredients we can find, including high-quality coconut cream for impossibly creamy texture and body. Forget that these flavors are dairy-free and vegan. They are as good as, if not better than, everything else we make.
Light and bright Slingshot Coffee cold brew sorbet twisted with lush coconut cream.
Forget that this flavor is dairy-free. It’s as good as, if not better than, everything else we make. It all starts with great ingredients, like the organic, Direct Trade coffee beans our friends at Slingshot Coffee use to make cold brew just for us. Their coffee makes a light and bright sorbet with notes of stone fruit and cacao—a perfect match-up for a swirl of sweetened coconut cream. Cold Brew with Coconut Cream is like the most refreshing coffee drink. Ever.
Complex and ethereal flavor from the best cocoa the world has to offer. Finishes with an ultralight hint of coconut cream.
This flavor is the first we made. It’s not supposed to mimic dairy chocolate ice cream. It’s just supposed to be the best chocolate ice cream out there, dairy or not. Made with an incredible amount of rich and complex Fair Trade cocoa for palate-gripping taste. And a bit of coconut cream for perfectly scoopable body and extra layer of depth. Named for hand-rolled truffles dusted in cocoa powder, this is a true chocolate lover’s frozen treat.
Creamy peanut butter with a pinch of sea salt swirled with sweet-tart strawberry jam.
Like all American children, Jeni grew up on PB&J sandwiches—white bread, creamy peanut butter, and lots of strawberry jam. This flavor highlights all that is beautiful in the classic combo. Robust, salted peanut butter folded with lush coconut cream for extra creamy texture. And fresh strawberry jam made with berries picked at the peak of ripeness so they’re bursting with sweet-tart flavor. Forget that this flavor is dairy-free. It’s as good as, if not better than, everything else we make.
Decadent chocolate cake crumbles, bittersweet fudge, and palate-gripping cocoa. Big, bold, beautiful.
Every Sunday as a kid, Jeni would beeline for the dessert table at her church potluck (all good Midwesterners love any excuse for food and community). Texas Sheet Cake, the one-inch high, double chocolate cake, was always part of the spread. Though the history of this cake’s name is a little murky—it’s a fitting moniker for something so big and rich. Our rendition is a chocolate triple down with mouth-filling, Fair Trade cocoa, crumbly chocolate cake pieces, and a river of bittersweet chocolate fudge. Forget that this flavor is dairy-free. It’s as good as, if not better than, everything else we make.
“They are every bit as satisfying as dairy ice creams, but in a completely different way. Imagine the texture of a sherbet you loved as a kid—as soon as it hits your tongue, the creaminess explodes on your palate and the flavor blooms. Four bites in and I promise you’ll be addicted. And you’ll be going back for more … I may, or may not, have eaten an entire pint of Cold Brew with Coconut Cream for breakfast this week. (I definitely did.)”