Ice cream is a symbol of summer, childhood, and carefree days for many. But what if you've given up animal products? Or you have lactose intolerance? Or you just want to try something new? The answer is vegan ice cream. By 2026, it has stopped being a niche product for "greenies" and has firmly taken its place in supermarkets and cafes. From coconut to oat, from chocolate to salted caramel—vegan ice cream proves that cows are not needed for pleasure. Let's figure out what it's made of, how it differs from the usual one, and whether it's worth buying.

What is vegan ice cream

Vegan ice cream is a dessert that does not contain animal ingredients. Instead of cow's milk and cream, plant alternatives are used: coconut milk, almond, soy, oat, rice, cashew, hemp. Instead of eggs (which are sometimes added for emulsification), sunflower lecithin or soy lecithin. Instead of honey—agave syrup, maple, date. But the main thing is that such a product does not lag behind the traditional one in taste and texture if made correctly. In terms of calories, vegan ice cream is often lower (due to less fat), but it can also be higher (for example, on coconut cream). In 2026, the share of vegan ice cream in the global market reached 15% and continues to grow.

Basic plant bases

Coconut milk or cream is the most popular choice for vegan ice cream. Coconut fat gives a creamy texture similar to milk cream. But the taste of coconut can dominate, so it is often combined with cocoa, vanilla, or fruits. Soy milk is a neutral base, rich in protein (about 3 g per 100 ml), giving a smooth texture, but it may have a bean taste (it is eliminated by good manufacturers). Oat milk has been a trend in recent years. It gives the ice cream a creamy note without any additional flavors, plus it contains beta-glucans (beneficial for the heart). Almond and cashew milk give a more liquid base, they are often used in combination with coconut or thickeners (guar gum, agar-agar). Rice milk is the least fatty, ice cream made from it is often "icy", so it is rarely used separately.

What makes vegan ice cream different from regular ice cream

Texture: vegan ice cream can be more dense or, conversely, melt faster due to the absence of milk fat and proteins that bind water. Good samples do not lag behind in creaminess. Taste: vegan ice cream may have a taste of the base (coconut, oat, soy). Producers mask it with vanilla, chocolate, caramel. Freezing temperature: due to a different composition of sugars and fats, vegan ice cream freezes at lower temperatures, so it needs to be kept in the freezer at -18°C or lower at home. Nutritional value: vegan ice cream often contains fewer saturated fats (coconut is an exception, it is rich in saturated fats, but they are plant-based). It contains no cholesterol. However, it may contain less protein if soy or pea isolate is not added. Caloric content varies: from 150 to 250 kcal per 100 g (for regular ice cream it is 200–270).

Benefits and drawbacks for health

Pros: suitable for people with lactose intolerance and allergies to cow's milk protein. It may contain fewer saturated fats (if the base is not coconut). It is often enriched with vitamins (B12, D) and calcium (added). Oat and almond ice cream contain fiber. Cons: some brands add a lot of sugar (to compensate for the taste) or artificial thickeners. Coconut ice cream can be high in calories and saturated fats. Also, vegan ice cream is often poorer in protein than regular one (in milk, protein is 3 g/100 ml, in plant alternatives - from 0.5 to 3 g). For vegans who do not get protein from other sources, this is not a problem. Overall, when consumed in moderation, vegan ice cream is not worse than traditional one.

Popular brands in 2026

Market leaders are "Ben & Jerry's" (Non-Dairy line on almond base), "Oatly" (very creamy oat ice cream), "So Delicious" (coconut and cashew), "Halo Top" (low-calorie vegan). In Russia: "Bite" (on coconut milk), "Greenberry" (oat), "Korovka iz Korеновki" launched the "Not Korovka" line (soy). In 2026, small craft brands with unusual flavors appeared: lavender-blueberry, mango-ginger, matcha-white chocolate. The price of vegan ice cream is higher than usual (by 20-50%) due to the cost of imported bases (almonds, coconuts) and packaging. But demand justifies the price.

How to make vegan ice cream at home

The simplest recipe: frozen bananas. Cut ripe bananas into slices, freeze for 4 hours, blend in a blender until smooth. You will get "banana nice cream"—creamy, sweet, without adding sugar. Add cocoa—chocolate, strawberries—berry. The next level: mix 400 ml of coconut milk (rich), 100 g of sugar (coconut or regular), a pinch of salt, 1 tsp of vanilla extract. Heat until the sugar dissolves, cool, freeze in a container, stirring every hour (or use an ice cream maker). You can thicken it with agar-agar (2 g per 500 ml). Alternative: oat milk + nut paste (cashew, almond) + maple syrup. Experiment!

Environmental aspects

On average, the production of vegan ice cream has a smaller carbon footprint than the production of cow's milk, if not considering the import of coconuts from tropical regions. Almond milk requires a lot of water (but still less than the production of cow's milk). Oat milk is the most eco-friendly option. Packaging: more and more manufacturers are switching to biodegradable cups and spoons made of wood or starch. For a conscious consumer, choosing vegan ice cream is a contribution to reducing greenhouse gas emissions.

Future: precision ice cream and synthetic milk proteins

Scientists are working on an "identical" milk protein produced by yeast or mushrooms (fermentation). Such "precision ice cream" (precision fermentation) will have the taste and texture of cow's milk, but without the involvement of cows. In 2026, the first samples are already undergoing tests. Also, hybrids are being developed: a mixture of plant bases with synthetic casein. This could bring about a revolution: vegan ice cream that is indistinguishable from the usual one. For now, such products are expensive, but they will become cheaper in 5-10 years.

Vegan ice cream is not just a substitute, it is a full-fledged pleasure. It proves that ethical consumption does not require sacrifices. You can enjoy your favorite dessert while staying true to your principles or simply caring for your health. Maybe not only about health, but also about the planet. Next time you want ice cream, try the plant version. Maybe you won't notice the difference, but the cows will be grateful to you.

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