Frost Burgers offers a 100% plant based menu and has built a huge fan base
You can't beat a decent burger and sometimes, it's the only thing that hits the spot.
Frost Burgers has gained a reputation for offering convincing vegan burgers that even fool some meat eaters, so we decided to give it a try.
My partner and I have been vegetarians for years. He really misses the taste of real meat whereas I'm not particularly fussed.
On a quest for a decent vegetarian or vegan burger that would satisfy his craving for a "real" burger, we stumbled across some stellar reviews for Frost Burgers.
Boasting a 100% plant-based street food menu, Frost Burgers has built a loyal fan base, amassing more than 65k followers on Instagram.
It opened in 2018, founded by Youtube and Instagram star Monami Frost.
The takeaway and dine-in spot has a string of five star reviews on popular site Tripadvisor, with many commenting on the realistic meaty taste of the food.
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Reviewer Kendal wrote: "I saw this place online and had to visit when I was in Liverpool. I was not disappointed! This food is delicious and my non-vegan friend couldn't believe it was all vegan food! Burgers and fries all so good- they need to open more branches now! Very good prices also."
Emily Jayne titled her review "try these burgers!" and said: "Vegan options are increasingly broad, especially in Liverpool, but you won't find a better burger than Frosts. Better than anything a carnivore could find, this is genuinely the best vegan burger I've ever had. The restaurant itself is quite small but decorated well, and you can get the food delivered (it travels well). Fries and shakes are delicious too. I didn't personally like the brand of cola they sell but everything else is perfect."
Sam said: "OMG! Even if you’re not vegan/veggie you will love this place! I had the meal deal with the double treble and garlic mayo the only bad side is that I live in London so can’t go back for a while."
The praise extends further than reviews, too.
Big 7 Travel voted Frost Burgers among the top 50 burger places in the UK while just last year, the venue received the Top Rated award from HappyCow, an online service which lists sources of vegan, vegetarian and healthy food.
It's fair to say we quickly had very high expectations.
We opted for the Double Cheezburger (£7.45), the Animal Free (£9.75), a portion of skin on fries with vegan mayonnaise (£4.45) and a portion of Frost Bites (vegan chicken nuggets, £5.45).
The Double Cheezburger comes with two beef-free patties with two slices of melted cheddar cheese, gherkins, white onion, yellow mustard and tomato sauce. You can amend the burger to remove items you're not keen on. For me, gherkins are a no-go so I went without them.
The faux beef patties were packed with flavour and really moist - for a split second, the burger had me convinced I'd accidentally ordered real beef. The vegan cheese, which is often pretty lacklustre, was perfectly seasoned and melted. It really elevated the overall taste of the burger, giving it an American-style quality which felt very indulgent.
The Animal Free burger features a chicken free patty in between two beef free patties, layered with three slices of melted cheddar cheese, alongside yellow mustard, gherkins, sriracha mayonnaise, red onion, tomato sauce, tomato and lettuce. It was a hefty, decadent burger - not for those with small appetites. It was very messy to eat and the chicken patty was unfortunately very dry which was a little disappointing but the rest of the burger was delicious.
The chips were incredible, they're very generously salted which I loved. If you're not a fan of overly salty food, then these might not be for you but I could have eaten an extra portion of them.
The chicken nuggets were a let down, though. They were very dry and bland and I wouldn't order them again - I'll be sticking to Quorn's veggie crispy nuggets whenever I get a craving for some McDonald's McNuggets.
The minor disappointments with our meal didn't detract from the overall experience at all - the food was very high quality, tasty and rich. It satisfied all those junk food cravings, which isn't always a guarantee with vegetarian and vegan takeaways.
There's some brilliant vegetarian and vegan burgers on offer these days but sometimes, you do feel as though you're missing out if you don't want to eat animals but still miss the flavour of real meat. Frost Burgers definitely satisfies any meaty cravings - I'd happily take my steak-loving mum to this venue and I'm confident she'd really be able to enjoy the incredible variety of burgers on offer.
This shop is serving Western New York’s Jewish community with plant-based meats!
A new certified kosher and vegan butcher shop has opened in Rochester, New York. The shop, Grass Fed, serves products like slab bacon, savoury breakfast sausage, beer brats, and chicken cutlets—all made entirely from plants! The owners, husband-and-wife duo Rob Nipe and Nora Rubel, decided to set up shop just a few blocks away from an Orthodox synagogue, as a way to introduce the Jewish community to vegan meats that serve as alternatives to animal-based counterparts that they normally abstain from.
Photo credit: Shira Hanau
Making Meat from Plants
Nipe and Rubel have been vegan for six years. The idea for a vegan butcher shop was born when Nipe, who formerly worked as an analyst for American Red Cross, began to experiment with making meat from plants. After perfecting his recipe for tofu eggs and Philly cheesesteak, both Nipe and Rubel decided to share their plant-based recipes with the community by opening their own vegan business. While Nipe now works as a full-time butcher at Grass Fed, Nobel still attends to her job as a Jewish studies professor at the University of Rochester, and works part-time at the shop.
A Certified Kosher Vegan Butcher Shop
Grass Fed is a certified kosher vegan butcher shop, which means that the restaurant only uses ingredients that adhere to the dietary standards of traditional Jewish law. In order to maintain Grass Fed’s kosher certification, Rabbi Avi Kilimnick, who serves as the rabbi at the shop’s neighbouring synagogue—Congregation Beth Sholom—supervises the restaurant.
The Grass Fed Menu
Grass Fed offers a rotating weekly menu that features a variety of vegan meats such as slab bacon, beer brats, savoury breakfast sausage, and chicken cutlets. In addition, the butcher shop also serves deli slices like bologna, corned beef, ham, turkey, and pastrami, as well as freshly made sriracha-lime cheese balls.
Vegans could escape potential "no jab, no job" rules over concerns that the vaccine is not safe for them, experts have suggested.
More than half a million vegans across the UK could be exempt because of their beliefs, as the vaccines currently go through animal testing.
Previously, ethical veganism has been ruled as a "protected characteristic", meaning employers could face legal action if they try to enforce the "no jab, no job" rule.
Other groups could also be excused on the same grounds, including religious groups and those with certain medical conditions.
A spokesman for law firm Lewis Silkin told The Telegraph: "Some ethical vegans may disagree with vaccinations on the basis that they will inevitably have been tested on animals.
"Ethical veganism has previously been found by an [employment tribunal] to amount to a belief, capable of being protected."
That said, the Vegan Society has urged people to take up the vaccine.
It comes as big tech companies in the US, including Google and Facebook, have told staff they need to be fully vaccinated to return to the office.
Netflix also confirmed that actors on set for US productions must have received both jabs, with their corporate offices not set to reopen until 'a majority of people' are vaccinated.
As for the UK, the only jobs that currently legally require employees to be fully vaccinated are those in care homes.
Transport Secretary Grant Shapps told LBC on Friday that it "will be for individual employers to decide".
Vaccine passports are also set to be introduced for some crowded places, making full vaccination a requirement to enter venues such as nightclubs.
The secret to an authentic taste and mouth-feel is fat, so what’s the best substitute for dairy? Our resident perfectionist tries them all …
Plant-based ice-cream, like so much else in the vegan world, has come on leaps and bounds in both range and quality in recent years as the market for it has grown, but many commercial varieties still replace dairy and eggs with a long list of perfectly harmless, yet still less than enticing ingredients such as fully refined soybean oil. Without stabilisers, the homemade kind may not last quite as well in the freezer but, frankly, it doesn’t need to: it’s unlikely to be in there long.
This recipe makes a virtue of coconut’s flavour, as well as of its natural creaminess, though you could also use it as a base for other ingredients, folding in fruit puree or chocolate chips after churning, say, or adding the likes of cocoa powder or peppermint extract to the base itself. Richer than a sorbet, lighter and cleaner than standard ice-cream, it’s really not just for vegans.
The “dairy”
Hannah Kaminsky’s version uses cornflour, which turns out a bit chewy. All thumbnail photographs: Felicity Cloake.
Or, rather, the non-dairy dairy – all the recipes I try are plant-based, though Morfudd Richards, former ice-cream van lady, current proprietor of Greenberry Cafe in Primrose Hill in north London, and author of Lola’s Ice Creams and Sundaes. She supplies a sorbetwith sugar syrup rather than dairy as its base. If you’re looking for a really light thirst-quencher, this is the way to go, but I’m aiming for something richer and creamier here.
Marie Laforet’s Vegan Bible combines coconut milk with soy milk and cream, Hannah Kaminsky simply specifies non-dairy milk, for which I use the refrigerated coconut milk sold with the cow variety, while Max Falkowitz takes equal parts coconut milk and cream.As he writes on Serious Eats, “Most vegan ice-cream isn’t very good for a few reasons. Any putz can cook dairy and eggs together and make something reasonably good. But vegan ice-cream takes more technique and ingredient knowledge … The result? Ice-cream that’s watery, thin, and often flavourless. No thanks.” Devastating.
In short, standard ice-cream is made with delicious, fat-rich ingredients such as cream and egg yolks. Tinned coconut milk is only 11% fat, and the bottled stuff a tenth of that, so on its own, it’s never going to give the rich mouthfeel of the things it’s replacing. One solution is,as Kaminsky suggests, to thicken the mixture with cornflour, which gives it a plump, slightly chewy consistency that proves a hit with my testers, but I find it’s more like frozen blancmange than custard (unsurprisingly, once you learn from her book Vegan Desserts that “this recipe was actually the result of a happy accident. Originally intended to become a pie filling, I hadn’t actually taken into account how much the piecrust would hold and was upset at first to discover that it wouldn’t all fit. Not one to toss perfectly good food, I decided to make a few more small tweaks to the remainder and then churn it into ice-cream.”).
If you want a more traditional texture, then, you’ll need more fat (look, I said this recipe was vegan; I didn’t say it was healthy). Falkowitz’s version is good, but even better is the one I happen upon by a Medium user, a vegan permaculturalist by the name of Violet Bee, who, after moving to a very rural farm, found herself frustrated by other people’s plant-based coconut ice-cream recipes, which, she says, always turned out either lumpy or grainy. After much experimentation, she discovered coconut milk powder, “which (very unscientifically) appears to bind the milk together and prevent the fat from separating during chilling”.
Marie Laforet’s take on the theme has coconut flakes through it.
The powder I find in the Caribbean section of my local grocers is 60% fat, as opposed to the 20% in the carton of coconut cream I use for Falkowitz’s ice-cream. Unsurprisingly, this means Bee’s is smoother and richer, which may also be something to do with the fact that milk powder is hydroscopic, which means it soaks up water, leaving less to turn to ice during the freezing process. (Note that you don’t need much and, unlike coconut cream, it keeps for months once opened. Indeed, to reduce the environmental footprint of this recipe, make up the coconut milk from powder, too, according to the directions on the pack.)
The sugar
Falkowitz uses corn syrup, which, he says, ‘adds additional plush body to the base’. But where do you get it?
Ice-cream needs sugar for texture as well as for flavour – you can use solid stuff, but an invert syrup is preferable (that is, one in which sucrose has been broken down into its two component sugars, glucose and fructose, leaving it unable to form crystals), because this will give your ice-cream a softer, creamier consistency. Falkowitz uses corn syrup, which, he says, “adds additional plush body to the base”. It isn’t commonly found on shelves in this country, although you can buy it online (note that this is not the same as the high-fructose corn syrup, which rings alarm bells for dieticians). Bee and Laforet go for agave nectar, Richards adds a spoonful of glucose syrup (both are generally stocked in larger shops) and Kaminsky sticks with granulated sugar.
Some sort of inverse syrup feels like a good idea, texture-wise, but agave, glucose and corn syrup all lack character, so I’m going to use golden syrup instead, in combination with ordinary white sugar.
The extras
Violet Bee uses coconut milk powder to thicken, which is a revelation.
A little alcohol, either in the form of booze or vanilla extract, which tends to be alcohol-based, is common in many iced desserts – Falkovitz embraces both.As David Lebovitz explainsin his book The Perfect Scoop, alcohol “prevents ice-creams and sorbets from freezing too hard (alcohol doesn’t freeze) and … provides flavour”. You can leave it out, if you like, but it makes the finished product easier to scoop, as well as giving it more complexity; for me, coconut demands rum, but feel free to use any spirit you have hanging around.
Kaminsky stirs in lime zest and juice, which prove very popular with my testers, and Richards infuses her base with makrut lime leaves, which lend it a subtle, south-east Asian note, but almost anything you can think of that goes with coconut is a possibility. I’d steer clear of solid pieces of coconut itself, though – Kaminsky and Laforet add it in flaked and desiccated forms respectively, and they’re both very chewy once frozen. Inspired by Muff Dining’s Martha de Lacey, I’ve infused the milk with toasted coconut instead, but you can skip this step if you’re using it as a base for other flavours.
The process
Morfudd Richards infuses her base with makrut lime leaves
Pastry chef Dana Creeexplains to Serious Eats that “coconut fat isn’t homogenised like butterfat in dairy. Sometimes it coalesces in the machine and feels grainy”. To prevent this, ensure you disperse any solid clumps of fat in your mixture before freezing; Bee reckons “the key to extra creaminess … is to blend [the mixture] like you’re trying to whip it into a foam”, while Falkovitz believes that “simmering and puréeing the ice-cream base emulsifies coconut fats that could otherwise separate and turn grainy while churning”. I’m going to take a belt-and-braces approach and both heat and blend the mixture, just in case.
I haven’t tried this recipe without an ice-cream maker; you can have a go using thestill freezing method, but I suspect the results will be rather crunchy. It will be at its best in the first few days after making, but I can confirm it doesn’t get much better than straight from the machine.
*put the cooled mixture in a wide container, freeze for 60 minutes, then whizz it up with electric beaters or a fork and refreeze. Repeat twice at intervals of 60-90 minutes, then freeze for another hour, until fairly firm.
Perfect vegan coconut ice-cream
Prep 5 min Infuse 2 hr+ Chill 2 hr + freezing time Makes 775g
50g coconut flakes 2 x 400ml tins coconut milk 2 tbsp coconut milk powder 30g golden syrup 90g white sugar Salt, to taste 1-2 tsp vanilla extract 1 tbsp rum
Toast the coconut flakes in a dry frying pan until golden, stirring and shaking them regularly so they don’t burn. Tip into a bowl, add the coconut milk and leave to infuse for a few hours.
Put the milk powder in a medium saucepan, then strain the coconut milk into the pan, stirring as you go; discard the flakes.
Add the syrup, sugar and a good pinch of salt to the pan and heat to just below a simmer.
Whizz the mix with an immersion or jug blender for two minutes, then stir in the vanilla and rum, and leave to cool. Chill for several hours until good and cold.
Whizz again for 30 seconds, churn in an ice-cream maker, then serve or put in the freezer to firm up further.
Greggs has added another vegan option to the menu. The popular chain is releasing a vegan sausage, bean, and cheeze melt next week.
The UK’s biggest bakery chain Greggs has unveiled its latest vegan option: a vegan sausage, bean, and cheeze melt.
The meatless version priced at £1.60 will be available in more than 2000 shops nationwide from 5 August.
It features a golden puff pastry with pieces of Quorn vegan sausages, two types of vegan ‘cheese’, and baked beans.
Greggs released a video teasing the new creation on Instagram. It said: “First we gave you the vegan sausage roll. Then the vegan steak bake. And now, another legend has been veganed.”
“WARNING, it’s a bit of a mouthful,” the iconic store added.
‘Another milestone’
Hannah Squirrell is the customer director at Greggs. She said: “The latest addition to our menu gives customers another vegan-friendly alternative to one of our most iconic menu items.
“As we expand our vegan options with the launch of our new Vegan Sausage, Bean and CheeZe Melt, we mark another milestone as we continue with our journey to become our customers’ favourite destination for food-on-the-go.”
Vegan options at Greggs
Greggs’ vegan sausage roll was the first item launched by the brand in 2019. It quickly became one of its fastest selling products.
The vegan steak bake launch was also hugely successful with its popularity being “bigger than anticipated,” a spokesperson for Greggs told The Grocer.
The iconic high street bakery, which has been steadily expanding its vegan menu, now offers vegan donuts and a wrap, as well as seasonal options like hot cross buns and mince pies.
In 2019, Greggs’ CEO Roger Whiteside, who now follows a vegan diet, revealed the team was working on a vegan version of every single menu item.
“It took us a couple of years to perfect our vegan sausage rolls, and I can now reveal our staff are working hard in our testing kitchens to make new meat and dairy-free products suitable for vegans,” he told the Evening Standard at the time.
While many people transition to a vegan diet for ethical reasons, some people do so primarily for improving their health. You’re undoubtedly here today because you’re thinking of cutting out meat, dairy, fish, and other animal derivatives from your diet.
When you search online, you’ll come across many articles that explain what you could eat, vegan recipe ideas, and even statistics that back up the ethical aspect of going vegan. However, there are some points that people seldom tell those looking to become vegan.
The following are five such examples that you should keep in mind as you transition to a vegan diet:
1. You’ll Find Meal Ideas Even Meat-Eaters Will Love
If you’ve grown up eating the same kinds of meals each day, one thing you will discover is how there are hundreds of vegan meal ideas that kick those out of the water! That’s because you may not have sampled some of the things often consumed by those on a vegan diet.
For example, you’ll come across exotic fruits and vegetables that add a unique flavour and taste to dishes that you’ll seldom see in mainstream meat-based meals.
Photo from unsplash
2. Vegan Candy Is Abundant
As a vegan (or even a vegetarian), one thing you’ll do frequently is check the ingredients on unknown foods or packaged items before you buy them. You’ll also discover that many of your favourite candies contain gelatine and other animal derivatives.
The good news is companies like Candy Obsession have flooded the market with candy that is vegan-friendly and only contains natural ingredients. So, if you’ve got a sweet tooth, you can still get your candy fix!
3. You’ll Need a Thick Skin
Sadly, there are some disadvantages to becoming vegan. Arguably the biggest downside of all is other people’s perception of your dietary choice. Some individuals will judge you and even try to belittle you because you don’t conform to what they perceive as “normal” eating.
If you’re of a sensitive disposition, you’ll need to develop a thick skin to deflect such negative comments. Of course, it does help if you avoid socializing with such toxic individuals as much as possible. True friends and loved ones will respect your diet is only your business.
4. Your Grocery Bill Will Increase
Some people struggle to keep to a vegan diet due to the cost of buying vegan food. That’s because products like meat often get subsidized by the industry, resulting in cheaper products (especially processed items like beef burgers).
But, every cloud has a silver lining, and if you’re savvy with your spending, you can drive your grocery bill costs down. For instance, if you buy fresh fruit and vegetables from local markets, they can be cheaper than supermarkets.
5. You Don’t Need to Take Vitamin Supplements
Lastly, one of the biggest myths peddled by non-vegans, in particular, is how all vegans will be missing out on essential vitamins, nutrients, and minerals that are supposedly abundant in meat and dairy products.
If you eat a balanced diet, you’ll find you get more than your recommended intake of vitamins, nutrients, and minerals from fruit, vegetables, and legumes.
It’s white, milky, better for the planet – and even works in a cappuccino
How do you milk a potato?Composite: Getty/Alamy/Guardian Design and Imaging
Name: Potato milk.
Age: Brand new, although a powdered version has been available – although not very widely – for some years
Appearance: White, milky.
What is it, exactly? It’s like milk, but from a potato.
How do you milk a potato? You heat it up and then emulsify it with rapeseed oil, although the exact process is a bit of a trade secret.
Who is trading in potato milk? A Swedish concern called Veg of Lund, using a formula based on research by Prof Eva Tornberg of Lund University, under the brand name Dug.
And why? Because potato milk is better than regular milk, both for you and the planet.
How is it better? It’s vegan-friendly, and free from common allergens such as lactose, gluten and nuts. It’s also low in sugar and saturated fats and is fortified with calcium, vitamin D and folic acid.
And how is better for the planet? Potato-growing produces considerably less CO2 than dairy farming.
That’s great, but I already drink oat milk. Potatoes use about half the land it takes to grow the equivalent amount of oats.
Fine, I’ll switch to almond milk. Are you insane? Almonds use up huge amounts of water – about 130 pints to produce a single glass. Potato milk uses 56 times less water.
I get it – potatoes are sustainable. They’re more than that. “Our choice to use potatoes as a base means we have a super-sustainable drink,” says Thomas Olander, the company’s chief executive.
That’s all very admirable, but I just don’t like the idea of drinking milk that tastes of potatoes. Fortunately, potatoes don’t really taste of anything. And Dug is said to be a suitable replacement for milk in every guise – you can drink it and cook with it, and it even foams for cappuccinos.
When will I be able to hesitantly sample this new miracle product? Soon. In fact you can already get it online – it comes in three styles: original, barista and unsweetened, and sells for between £2 and £4 a litre.
So while potatoes are cheap, potato milk is considerably more expensive than even the finest cow’s milk. There is that, yeah.
Do say: “As plant-based non-dairy milk alternatives go, this is certainly among the more sustainable.”
Don’t say: “I brought you a litre of this expensive potato-derived drink. Have you got any tonic water?”
Q.I’ve decided to stop eating animal products. I’ve had anaemia in the past. How can I ensure that I’m getting enough iron in my diet?
A. Your body needs adequate iron to produce healthy red blood cells, which transport oxygen throughout your body. When iron levels drop too low and red blood cell production is low, it leads to anaemia, which triggers symptoms such as fatigue, dizziness, pale skin, low body temperature, and headaches, among others.
Not only is meat high in iron, but it contains a type that’s easy for your body to absorb, making it an important dietary source for many people. If you are eliminating meat from your diet, it is a good idea to be vigilant to ensure that you are getting enough of this important nutrient from other sources. Your body doesn’t absorb iron from plant-based sources as readily as it does from meat, so you may need to incorporate more iron-rich foods into your daily diet. Some sources to consider are beans, such as lentils; dark leafy vegetables, including spinach; iron-fortified breads and cereals; and tofu. If you are concerned about your intake, speak with your doctor. She can let you know if you are getting enough and may recommend a supplement if you’re not. Keep in mind that it is possible to get too much iron, so finding the right balance is important.
— Toni Golen, M.D., and Hope Ricciotti, M.D. Editors in Chief, Harvard Women's Health Watch
The Tipsy Vegan on St Benedict's Street - Credit: D Faulkner
A Norwich restaurant has been crowned one of the best vegan spots in the UK.
The travel company TripAdvisor has unveiled its Travellers' Choice 'Best of the Best' Restaurants Awards for 2021, which takes into account millions of reviews.
Meals from the Tipsy Vegan.- Credit: Courtesy of the Tipsy Veg
As part of these awards, a list has been compiled of the best vegan spots in the UK and The Tipsy Vegan on Norwich's St Benedict's Street has come out at an impressive number 6 in the whole of the UK.
This restaurant is entirely vegan and boasts a tempting range of dishes, from brunch to burgers.
Almost everything on the menu is made from scratch including Hollandaise sauce and vegan bacon.
Some of the reviews on the TripAdvisor site describe The Tipsy Vegan as "simply the best vegan restaurant in town."
Other reviews note that it is "a fantastic find in the heart of Norwich, a must for any foodie."
Ben & Jerry's has continuously upped its non-dairy, vegan ice cream options over the last few years
Ben & Jerry’s has been serving up chilled desserts since 1978. The company was founded in Burlington, Vermont in the US, but now operates globally. A subsidiary of Unilever, Ben & Jerry’s manufactures ice cream, frozen yogurt, and sorbet.
For a company that has built its foundations on dairy, its ever-growing range of vegan flavours may seem surprising. But the message from the public was loud and clear: there is a demand for non-dairy ice cream and that demand is growing all the time.
In 2015, Ben & Jerry’s announced it was working on vegan options. The statement was in response to a petition led by FARM organization. The petition – which garnered nearly 30,000 signatures – urged Ben & Jerry’s to introduce dairy-free flavours for ethical and environmental reasons.
“We have been loyal customers of Ben & Jerry’s for many years, and love the socially progressive nature of the company: their Fair Trade policies, commitment to improved animal welfare, and their long-term support of Marriage Equality! Given all that, we are surprised that a company as ethical as Ben & Jerry’s does not make a non-dairy ice cream,” the petition read.
“It would be a huge sign of Ben & Jerry’s support for action against climate change if they offered a non-dairy ice cream.”
Less than a year later, the ice cream brand announced its first all-vegan line.
Which flavours are vegan?
Over the years, Ben & Jerry’s has updated and expanded on the range. Now, the global company offers 21 vegan flavours. Here’s your guide to all of them:
Americone Dream
Proceeds from this flavour are donated to charitable causes Credit: Ben & Jerry’s
Fudge-covered waffle cones and caramel swirls are hiding inside this non-dairy ice cream. The flavour, made with almond milk, is backed by The Late Show host Stephen Colbert.
Proceeds from Americone Dream go to The Stephen Colbert Americone Dream Fund, which works to offer food and medical assistance to disadvantaged children. It also assists veterans and their families.
Caramel Almond Brittle
Ben & Jerry’s pays tribute to almonds with this vegan flavour Credit: Ben & Jerry’s
This flavour ‘celebrates all things almondy’, Ben & Jerry’s writes on its website, to pay homage to almond milk which many of its vegan flavours are made with.
It includes crunchy pieces of almond brittle and salted caramel swirls.
Cherry Garcia
Cherry Garcia is a tribute to Grateful Dead guitarist Jerry Garcia Credit: Ben & Jerry’s
This flavour originated in 1987 as a tribute to Jerry Garcia, best known as the lead guitarist of rock band the Grateful Dead. It came about after a fan sent a postcard to Ben & Jerry’s requesting it.
It includes cherries and fudge flakes, and it’s certified vegan and gluten-free.
Chocolate Caramel Cluster
The Non-Dairy Chocolate Caramel Cluster comes with fudge and peanuts Credit: Ben & Jerry’s
Think chocolate, salted caramel swirls, fudge, and peanuts. Need we say more?
Chocolate Chip Cookie Dough
Ben & Jerry’s recreated a fan favourite with the non-dairy Chocolate Chip Cookie Dough Credit: Ben & Jerry’s
This remake of the classic Ben & Jerry’s cookie dough flavour tastes just like the original. You’ll find bites of chocolate chip cookie dough and fudge flakes throughout.
Chocolate Fudge Brownie
The fudge brownies in this non-dairy pint are from Greyston Bakery Credit: Ben & Jerry’s
This comfort food-inspired flavour includes fudge brownies from New York’s Greyston Bakery. The bakery works to provide jobs and training to low-income city residents.
Chocolate Salted ‘n Swirled
This dairy-free flavour unites chocolate and caramel
Ben & Jerry’s refers to this non-dairy pint as a ‘love story’.
“It’s a non-dairy flavour you can bank all your forevers on, with dreamy chocolate, salted caramel, and chocolate cookies. It can’t wait to meet your parents,” it writes online.
Coconut Seven Layer Bar
Like all of Ben & Jerry’s vegan options, the Coconut Seven Layer Bar contains no cholesterol Credit: Ben & Jerry’s
Fudge chunks, walnuts, and swirls of Graham crackers and caramel make up this vegan treat. Since it contains no animal products, it has 0mg of cholesterol (the dairy version has 50mg).
Coffee Caramel Fudge
This flavour features Fairtrade coffee
Ben & Jerry’s Coffee Caramel Fudge is exclusive to its non-dairy range. It’s loaded with fudge chunks and a ‘rich’ swirl of caramel throughout a base of Fairtrade coffee.
Colin Kaepernick’s Change the Whirled
Change the Whirled was made to honour activist and footballer Colin Kaepernick Credit: Ben & Jerry’s
This dairy-free flavour features caramel ice cream with chocolate chunks and cookie swirls.
Ben & Jerry’s created Change the Whirled to honour Colin Kaepernick’s racial justice activism. Kaepernick donates his portion of the proceeds to Know Your Rights Camp. The campaign, founded by Kaepernick, works to ‘advance the liberation and well-being of Black and Brown communities through education, self-empowerment, mass-mobilization and the creation of new systems that elevate the next generation of change leaders’.
Cookies on Cookie Dough
This non-dairy dessert has chunks of cookie dough Credit: Ben & Jerry’s
The fact that this flavour is dairy-free is a reason to love this dessert, Ben & Jerry’s says.
This vegan version of one of the brand’s classic flavours contains caramel ice cream, chunks of cookie dough, and chocolate chips.
Crème Brûlée Cookie
This flavour is made out of sunflower seed butter Credit: Ben & Jerry’s
Ben & Jerry’s steps away from its typical non-dairy almond base with this creation.
Made with sunflower seed butter, the non-dairy Crème Brûlée Cookie features burnt caramel, brown sugar cookies, and salted caramel swirls. And pea protein, who would have thought?
Karamel Sutra Core
The company says this vegan dessert is the ‘ultimate experience’ Credit: Ben & Jerry’s
According to Ben & Jerry’s, this flavour is the ‘ultimate experience’.
“Whether your primal urges lead you to the centre of soft caramel or directly to the fudge chips, you’ll be in total control of your own non-dairy destiny,” the brand says on its website.
‘Milk’ & Cookies
If you’re a fan of chocolate cookies, you might like this non-dairy flavour Credit: Ben & Jerry’s
Made from sunflower seed butter, this vanilla ice cream concoction features chocolate chip cookies, chocolate sandwich cookies, and chocolate cookie swirls.
Mint Chocolate Cookie
The Non-Dairy Mint Chocolate Cookie includes smashed chocolate sandwich cookies Credit: Ben & Jerry’s
For the mint chocolate-lovers out there, Ben & Jerry’s offers this non-dairy, sunflower butter-based pint. It features smashed chocolate sandwich cookies.
This vegan flavour contains less total fat, cholesterol, and sodium than its dairy-based counterpart.
Netflix & Chilll’d
The ice cream brand collaborated with Netflix for this flavour Credit: Ben & Jerry's
Ben & Jerry’s teamed up with Netflix to create this non-dairy dessert.
The dessert brand fills these pints with sweet and salty pretzel swirls, as well as fudge brownies. “It’s a flavourful world, and everyone is invited to grab a spoon,” Ben & Jerry’s writes.
Peanut Butter Half Baked
The Non-Dairy Peanut Butter Half Baked creation has 14g of protein Credit: Ben & Jerry’s
This chocolate and peanut butter dessert comes with fudge brownies and scoops of peanut butter cookie dough.
The tub contains 14g of protein.
Peanut Butter & Cookies
A crunchy peanut butter swirl is mixed into this vegan pint Credit: Ben & Jerry’s
It’s fair to say this creation was inevitable. On its website,Ben & Jerry’s admits it has ‘always had a love affair with P.B. and with cookies’.
The vegan pint comes with a crunchy peanut butter swirl and chocolate sandwich cookies,
Phish Food
This flavour helps to support multiple charitable causes Credit: Ben & Jerry’s
Ben & Jerry’s packed this fan favourite with chocolate ice cream, gooey marshmallow swirls, caramel swirls, and fish-shaped fudge.
Like the original, the vegan version supports the WaterWheel Foundation, which backs non-profits working on environmental and social causes. These include improving access to clean water, land conservation, supporting food banks, and assisting women and children in need.
Save Our Swirled NOW!
The dessert brand wants to raise awareness of climate change Credit: Ben & Jerry’s
Ben & Jerry’s aims to raise awareness of the climate crisis with this dairy-free creation. It includes coconut-flavoured ice cream, caramel and cookie swirls, and pieces of chocolate.
The company encourages people to sign The Climate Coalition’s declaration that urges the UK’s Prime Minister to take climate action. Specifically, to protect, restore, and expand green and wild spaces, support those most vulnerable to the impacts of climate change (in the UK and abroad), and to ‘unleash a clean energy revolution’.
The Tonight Dough
The Tonight Dough was inspired by Jimmy Fallon’s Tonight Show Credit: Ben & Jerry’s
Ben & Jerry’s collaborated with The Tonight Show Starring Jimmy Fallon to create this product. It contains caramel and chocolate ice cream, chocolate cookie swirls, clumps of chocolate chip cookie dough and peanut butter cookie dough.
Proceeds from the flavour go towards the SeriousFun Children’s Network of global camps for kids with serious illnesses.
