McConnell’s Just Launched an Oat Milk Ice Cream Line

August 24, 2021 –
From VegOut Magazine

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Who doesn’t love ice cream? It’s creamy, indulgent, and can be enjoyed in a variety of ways. With more and more mainstream ice cream brands adding vegan options to their lineup, it makes going out for a scoop much less stressful and way more enjoyable. McConnell’s just launched an oat milk ice cream line with a plethora of drool-worthy flavors!

McConnell’s Fine Ice Creams

McConnell’s Fine Ice Creams was founded over 70 years ago, making them one of the OG ice cream brands. Up until now, the brand’s offerings have been primarily dairy-based—which is why it’s such a big deal they’re debuting oat milk-based flavors!

McConnell’s New Dairy-Free Frozen Dessert

The new Dairy-Free Frozen Dessert line, which McConnell’s launched today, features several smooth and sweet flavors that are made from scratch using simple ingredients like oat milk, cocoa butter, and coconut oil. The entire line is allergen-free, kosher, and non-GMO, and is void of artificial flavors, colors, and sweeteners.

“We’re thrilled to debut our newest line of Dairy-Free Frozen Desserts. This is our most innovative and delicious offering to come out of our family dairy, and we can’t wait for our fans to experience a plant-based ice cream that not only tastes amazing, but serves up an allergen-free option for all to enjoy,” said McConnell’s co-owner and CEO Michael Palmer.

McConnell’s Vegan Ice Cream

Chocolate Fudge & Cookies, Coffee Cookie Crumble, Cookies & Cream, Passion Fruit Lemon Swirl, Salted Caramel Chocolate Swirl, and Vanilla Bean are the six plant-based flavors customers can order online for nationwide delivery. McConnell’s vegan ice cream will also be available at scoop shops in California on a monthly basis—starting with Peanut Butter Chocolate Crunch, Cookies & Cream, and Passionfruit Lemon Swirl.

To learn more about McConnell’s Fine Ice Cream’s Dairy-Free Frozen Dessert line, visit McConnells.com or follow @mcconnellsicecreams on Instagram.

Source: Vegoutmag.com