Magnum Announces Vegan Ice Cream!

Whether it’s an allergy, an intolerance, or a personal preference, if you’ve decided to exclude lactose from your diet you know exactly how hard it is to stay goodbye to some your favorite milk-based items. With 65 percent of the global population suffering from various forms of lactose intolerance, plant-based milk production companies are enjoying a surge of consumers with a 61 percent increase in plant-based milk sales over the last five years. Following this trend, businesses that rely on dairy for their food products are looking to develop ways to integrate vegan alternatives for their customers practicing a plant-based lifestyle.

One such company is Magnum Ice Cream, a Europe-based company that produces and sells ice cream tubs and ice cream dessert products. Magnum is excited to introduce a new vegan ice cream bar for their plant-based consumers!

Pulling from one of the newest plant-based milk trends, Magnum vegan ice cream bars will be made from pea-based plant protein, a more eco-friendly and nutritionally-rich alternative to other plant-based milk products. Pea-based milk is also dairy, soy, nut, and gluten-free. This new vegan option will launch with two flavors, Magnum Vegan Almond and Magnum Vegan Classic, sold as a single bar or as a four-pack with both flavors.

Due to Magnum’s incredibly popular consumer-base and high-quality product — named the best selling ice cream by Forbes magazine in 2016 — their decision to introduce vegan-friendly ice cream products could be an indicator of changing global trends.

Magnum vegan ice cream is currently being sold in UK-based Tesco supermarkets and was initially trialed in Finland and Sweden, so, for those of us in the states, we’ll have to wait a bit longer for these Magnum vegan treats!

While you wait, try making your own vegan ice cream from these 100 percent vegan recipes, courtesy of the Food Monster App.

4-Ingredient Nice Cream

This 4-Ingredient Pistachio Nice Cream by Aryane Héroux-Blais  only has five easy to find ingredients and two simple steps: combine and blend. Even though this recipe is easy to make, it offers a wonderful complexity of flavors, along with a broad range of plant-based nutrition!

Sweet Potato Ice Cream

This Sweet Potato Ice Cream by Emily Brees looks to the thick and creamy texture and naturally sweet flavoring of the sweet potato to create that wonderfully rich, plant-based ice cream concoction. With a hint of nutmeg and cinnamon and a bitter-sweet dash of ginger, this recipe offers up a uniquely delightful treat!

Raw Cherry Chocolate Chunk Ice Cream

This Raw Cherry Chocolate Chunk Ice Cream by Christina Leopold is not for the faint of heart! Enriched with a medley of cashews, Medjool dates, and full-fat coconut milk and coconut butter, topped off with cacao butter-based chocolate chunks, and then empowered with a light agar powder cherry sauce.

For more articles like this one, we recommend downloading our Food Monster App, which is available for both Android and iPhone and can also be found on Instagram and Facebook. The app has more than 10,000 plant-based, allergy-friendly recipes, and subscribers gain access to new recipes every day. Check it out! 

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