Starting August 1, Baskin-Robbins—the world’s largest ice cream chain—will add new vegan ice cream flavors to stores nationwide. The new options, made with a base of coconut oil and almond butter, are available in two flavors: Chocolate Chip Cookie Dough and Chocolate Extreme. “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,” says Jeanne Bolger, Director of Research and Development at Baskin-Robbins. “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.” To promote its vegan flavors, Baskin-Robbins will host a sampling event at participating stores on August 4. “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,” says Carol Austin, Vice President of Marketing for Baskin-Robbins. Baskin-Robbins is part of the Dunkin’ Brands Group, and its launch of vegan flavors follows this week’s addition of the Beyond Breakfast Sausage Sandwich to select Dunkin’ New York City locations, with the potential of expanding the meatless offering nationwide later this year.

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