Over the last few years, plant-based, dairy-free ice cream — made with creamy cashews, oats, coconut, and more — has gone mainstream, and traditional scoop shops are hopping on the bandwagon and releasing plenty of tasty vegan flavors. Take Van Leeuwen, for instance, which sells its cashew- or oat-based Sicilian Pistachio, Vegan Banana Peanut Butter Fudge, and Pineapple Coconut Cookie Swirl pints in supermarkets. Or Jeni’s, which has dreamy coconut cream–based concoctions such as Lemon Bar and Texas Sheet Cake.
