Ice cream chain Baskin-Robbins enters plant-based food trend with new non-dairy flavors

Baskin-Robbins, the world’s largest ice cream chain, will be adding new vegan ice cream flavors to its stores across America. The new vegan options are available in two flavors, including Chocolate Chip Cookie Dough and Chocolate Extreme.

The new ice creams of Baskin-Robbins are made from a blend of coconut oil and almond butter.

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

“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,” he added.

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

The ice cream chain is part of the Dunkin’ Brands Group.

David Hoffmann, CEO of Dunkin’ Brands, said, “We absolutely believe this will move the sales needle for us. It’s a damn good product. We are a brand that democratizes trends.”