This safely satisfied my sweet tooth, and is a great ice cream to use if you want to get fancy and make something like baked Alaska. …or I just wanted a back up in case this whole experiment sent my tastebuds into disarray.Įither way, I started with a pint of no-frills, store-brand, mix-in éclair ice cream which Kroger Private Selection blessed me with for a mere $0.40. The Control: Standard Ice Creamīefore venturing into the great unknown of vegan ice creams, I decided to set a baseline and take a scoop of regular ‘ole creamy happiness. For the sake of crowning a winner though, I was able to find a sample of each type to compare (thanks for the help, Kroger).

Unfortunately, this unscientific experiment has one large limitation: I couldn’t get all the different types in a single flavor. With some pretty high price tags on dairy-free ice cream, I decided to do an all out taste test to determine which substitutes-cashew, almond, soy, rice or coconut-to buy during future creamless ice cream shopping sprees. That said, I have run headfirst into situations where I needed to sub something vegan into my usual baking and eating adventures, whether for a vegan or lactose-intolerant friend, or because I needed to make a dessert pareve. I start my day with a bowl of cereal and end it with milk and cookies (maybe not every night, but it is not uncommon).

By adding your email you agree to get updates about Spoon University Healthierįull disclosure before we proceed on this taste test journey together: I am not vegan.

Best non dairy ice cream