Kelsey Blackwell, Senior Food Editor

May 31, 2013

6 Slides

Go ahead, throw caution to the wind. After checking the ingredients deck on the latest ice cream novelties, it’s easy to indulge in one more. In addition to offering more convenient portion-controlled packaging, manufacturers are taking the guilt out of dessert by adding essential vitamins and a powerful punch of protein. Of course, ice cream without flavor may as well stay in the cone. So, as consumers have expanded their palates with international, flavor-forward selections, American creameries have filled the bowl—think brown butter candied bacon ice cream sandwiched between chewy chocolate cookies. For the vegan and dairy-free crowd, coconut milk is the rising-star ingredient because it delivers the creamiest consistency with just a hint of coconut flavor.

About the Author(s)

Kelsey Blackwell

Senior Food Editor, Natural Foods Merchandiser

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