CANTON, MASS.— Baskin-Robbins, a business unit of Dunkin’ Brands Group, Inc., is expanding into the plant-based dessert category with two new non-dairy flavors. The new non-dairy chocolate chip cookie dough and non-dairy chocolate extreme offerings will launch in stores beginning August 1.
Both flavors are made with a base blend of coconut oil and almond butter and contain no artificial dyes, preservatives or flavors, according to the company. The non-dairy chocolate chip cookie dough dessert is made with cookie dough pieces, chocolate chunks and a chocolate ribbon. The non-dairy chocolate extreme variety contains chocolate chunks and a chocolate ribbon.
With plant-based sales increasing by double digits across the United States, Baskin-Robbins said the time is right to expand its ice cream portfolio to non-dairy indulgences.
“The Baskin-Robbins culinary team has been hard at work on our non-dairy flavors for over two years,” said Jeanne Bolger, director of research and development at Baskin-Robbins. “It was important for us to take the time to get it right.”
