Choosing plantbased ice creams over traditional dairy ice creams has become a pretty hot topic in the frozen treats world lately.
Whether it’s about health, sustainability, or just curiosity, more folks (like me and maybe you, too) are tossing plantbased pints in their shopping carts.
But how do these nondairy options really compare tastewise, texturewise, and nutritionally to the classics we all grew up with?
Here’s my full review after some rather tasty research sessions.
What Makes Plantbased Ice Creams Different From Traditional?
Plantbased ice creams skip the cow’s milk and cream used in classic recipes.
Instead, they use things like almond milk, oat milk, coconut milk, cashew milk, or soy milk.
Sometimes you’ll also see bases made from pea protein or even avocado.
The goal is to offer that same cool, creamy vibe you expect from ice cream, just minus the dairy.
Traditional ice cream usually starts with a combo of whole milk, cream, eggs, and sugar.
This gives it a rich and creamy texture most people know and love.
Plantbased recipes, on the other hand, work a little harder to replicate that texture and flavor with ingredients that act and taste differently.
Some brands pull this off really well; others are still figuring it out.
The variety of plantbased options means there’s more room for experimentation, and sometimes you stumble upon some truly original flavors you wouldn’t find with dairy.
The Flavor Experience: Plantbased Vs Dairy
I’m not going to sugarcoat it.
Taste is probably the thing that matters most.
When you first try plantbased ice cream, the flavor might be a little different from what you expect.
Some are super smooth and full of flavor, while others can have a slightly nutty, coconutty, or earthy note that comes from their base.
- Almond/Oat/Cashew Milk Ice Creams: These tend to be the most neutral and creamy. If you’re used to the custardlike flavor of traditional ice cream, these come closest, especially if you pick a brand that nails the recipe right. Some almondmilk and oatmilk bases also blend in extra vanilla or cocoa to deliver a richer overall profile.
- Coconut Milk Based: You can usually taste the coconut, which can either be pretty awesome (in something like a Thaiinspired flavor) or a little distracting if you’re aiming for straight chocolate or vanilla.
- Soy Based: These are usually creamy but sometimes carry a beany aftertaste. Some brands mask it better than others. Recent formulations have improved a lot, though—look for pints that use extra flavor extracts or chocolate to cover that beany note.
- Traditional Dairy: Fullfat milk and cream really do make a difference when it comes to depth of flavor and mouthfeel. The milk sugars and fats deliver that signature rich, sweet, and slightly buttery vibe you get in classic sundaes.
Chocolate, vanilla, and fruit swirl flavors all come in both styles.
My taste tests found that some plantbased brands have really stepped up their game and come close to delivering those nostalgic traditional flavors.
A few even fooled my friends during a blind taste test, especially with bold flavors like cookies n cream or salted caramel that cover up the dairy base anyway.
Some premium plantbased pints even compete headtohead with gourmet dairy brands, particularly for anyone looking for creative mixins or vegan exclusives not found elsewhere.
Texture and Creaminess: Can Plantbased Match Up?
Texture is where things get interesting.
Classic dairy ice cream sets a pretty high bar with its thick, scoopable, and creamy consistency.
Plantbased brands have to work with gums, emulsifiers, and clever recipe tweaks to pull off that same creamy effect.
- Plantbased Challenges: Some nondairy options can freeze a bit harder or feel a little icier, especially if they’re low in fat. Coconut milk versions are naturally rich, so they’re the closest match for texture, but not everyone loves that coconut finish. Oat and cashew bases offer a smooth mouthfeel, though they can be slightly less dense than dairy. Agave, tapioca syrup, or extra cocoa butter might be added to simulate that traditional richness. You’ll find that some brands include extra nut butters to keep things creamy, too.
- Traditional Dairy: The natural fats in cream give traditional pints a superrich texture. Dairy fat creates small ice crystals, so every scoop is extra silky and lush. Dairy ice cream also tends to stay creamier for longer in the freezer, which can be a gamechanger if you like to enjoy dessert at your own pace.
Over the past few years, brands have gotten a lot better at hiding those texture differences.
If you go for premium plantbased pints, you’ll likely find that the creaminess stands up to the challenge, especially if you let the ice cream soften a bit on the counter before scooping.
For anyone who is sensitive to even the smallest change in texture, it might take a few tries to find your favorite substitute, but it’s absolutely possible.
Modern food innovation means you’ll spot pints with textures that rival anything from the dairy aisle.
Plus, plantbased brands regularly introduce seasonal flavors and texture tweaks, giving more choices to adventurous snackers.
Nutritional Differences: What’s Actually Healthier?
This is something a lot of people wonder about.
You might assume that plantbased ice cream is always a better choice, but the truth is more nuanced and depends on your goals.
- Calories & Sugar: Both plantbased and dairy ice creams can be high in sugar and calories. Many nondairy pints have similar or even higher calorie counts because extra fat and thickening agents are added to achieve that creamy feel. Always check the labels if you’re keeping an eye on sugar or calories.
- Fat Content: Dairy ice creams get their richness from saturated animal fats. Plantbased options use fats from nuts, seeds, or coconuts, so they often contain less saturated fat (except for coconut milk bases, which are surprisingly high in saturated fat).
- Protein: Dairy naturally contains protein, while most nondairy bases are lower in protein—unless the recipe adds pea protein or something similar. If you’re using ice cream as an occasional treat, the protein may not matter, but for some, it’s a factor worth noting.
- Allergens: Plantbased pints are a lifesaver for anyone who can’t do dairy. However, if you have a nut allergy or soy sensitivity, you’ll need to read labels carefully. Many brands now produce sunflowerseedor oatmilkbased pints that offer another option for those with multiple dietary needs.
- Additives: To get the right texture, some plantbased pints include more stabilizers, gums, or emulsifiers. For most folks, these are safe, but if you’re sensitive to certain additives, doublecheck the ingredient list.
If you’re looking for nondairy ice cream to actually be “healthy,” I always suggest giving the label a glance, since treats—plantbased or not—can sneak in some unexpected ingredients.
Comparing nutrition panels sidebyside is a great way to get a feel for what you’re eating, especially if you’re monitoring cholesterol or dietary fiber, as some plantbased versions add fiber for texture.
Environmental Impact and Ethics
One area where plantbased ice creams really shine is their environmental impact.
Producing cow’s milk for dairy ice cream takes more water and energy, and it’s linked to higher greenhouse gas emissions.
Swapping in nuts, oats, or coconuts lessens the environmental footprint a lot.
Recent reports show that plantbased ice creams use significantly fewer natural resources during production compared to classics that rely on dairy, so each scoop can make a little difference.
Plus, for anyone following a vegan lifestyle or cutting back on animal products, plantbased pints fit into both dietary and ethical choices.
Brands often highlight their sustainability efforts right on the packaging, which makes it easier for shoppers to choose options that match their personal values.
Choosing plantbased supports food system diversity, and some companies even participate in fairtrade ingredient sourcing, which is a bonus for the socially conscious.
Trying Plantbased Ice Cream: Tips and Recommendations
Plantbased ice creams have come a long way, but if you’re new to them, here’s how I recommend getting started:
- Sample Variety Packs: Lots of companies offer mini tubs or sample packs. This is a fun (and delicious) way to try different bases and flavors before committing. It’s also a lowrisk approach if you’re buying for a group with mixed preferences.
- Stick to Familiar Flavors: When switching, going for classic flavors like chocolate, vanilla, or berry makes it easier to compare plantbased and dairy headtohead. Starting with what you know helps set a flavor baseline.
- Read Labels: Some pints will say “dairyfree” but may include eggs or honey, so check labels if you’re fully plantbased or have allergies. Don’t forget to scan for potential crosscontamination if that’s a concern for you.
- Try Local and Small Brands: Many local creameries have started making their own plantbased treats. These smallerbatch options can be creamier or more inventive. You might stumble upon unexpected flavor pairings that give your dessert routine a serious glowup.
If you’re sensitive to soy or nuts, oatbased ice creams often work well and have that natural sweetness a lot of people enjoy.
Coconutbased versions can be awesome for tropical flavors or if you want a richer treat.
Also, some companies have started adding spun fruit swirls, fudge chunks, or cookie bits—making the plantbased section way more exciting than it used to be.
Common Concerns When Choosing Plantbased or Dairy Ice Cream
Choosing between these two isn’t just about taste. Here are some other things worth thinking about:
- Price: Plantbased pints can be pricier; sometimes a dollar or two more per container. Part of this is because nuts and specialty ingredients cost more, and plantbased brands often use higher quality ingredients to make up for what dairy provides naturally.
- Availability: Not every grocery store has a full selection of plantbased options, especially if you live outside a big city. I find the best selection at health food stores or big chains known for their natural and organic products. Some mainstream brands are expanding their lines every year, and you’ll notice more freezer space going to plantbased varieties.
- Serving and Storage: Some nondairy pints freeze harder. Let them sit out a few minutes before scooping for the creamiest consistency. Storing them towards the front of your freezer (where it’s slightly warmer) can also help with scooping ease.
Texture Surprises
Texture can really make or break your ice cream experience.
I’ve noticed some plantbased pints stay super creamy even after being in the freezer for ages, while others get icy fast.
This depends on the formula and base.
If your pint turns out a bit hard, give it five to ten minutes at room temperature, and it usually scoops up perfectly.
Patience pays off with the best scoopability and flavor.
Is It Really Ice Cream?
This is more of a naming thing.
In the U.S., the FDA calls it “frozen dessert” unless there’s dairy cream in the mix.
But for most people, if it looks, scoops, and tastes like ice cream, it counts as ice cream in the bowl.
For longtime ice cream fans, you’ll find the plantbased experience pretty close to the real thing, especially with the right toppings or mixins.
Both styles have their strong points, and it really comes down to your personal preferences, dietary needs, and how adventurous you’re feeling with your frozen snacks.
Trying a few different pints and bases can help you find one (or a handful) you’ll keep coming back to, whether you’re aiming for a full swap from dairy or just want to mix things up every once in a while.
Ice cream, in any form, is meant to be a fun treat after all—so explore, experiment, and enjoy the ride!
Frequently Asked Questions About Plantbased and Traditional Ice Creams
Question: Is plantbased ice cream healthier than traditional?
Answer:
Sometimes!
It depends on the ingredients and how much sugar and fat are added.
They can be lower in saturated fat but it’s still a treat, so checking the nutrition label is a smart move.
Question: Are plantbased ice creams safe for people with nut or soy allergies?
Answer:
Not always.
Many use nuts or soy in the base, but you can find nut and soyfree options like oatbased or coconutbased ice creams.
Always check for allergy warnings on the packaging.
Question: Why is plantbased ice cream sometimes called a “frozen dessert” in the store?
Answer:
U.S. food laws reserve the term “ice cream” for products made with dairy cream.
If it doesn’t have dairy, the legal term is “frozen dessert,” even though most people think of it as ice cream.
Which Should You Choose?
If you want a treat that works for different dietary needs and makes a lighter impact on the planet, plantbased ice creams are worth checking out.
For the classic creamy scoop and that nostalgic flavor, traditional ice cream is still great.
Both have their place in my freezer, and I’d say you can enjoy the best of both worlds depending on what you’re in the mood for.
Life’s too short not to try every scoop you can!