News

Baskin-Robbins carves a scoop out of plant-based QSR action

July 25, 2019

Baskin-Robbins has scooped out a place in the QSR world's move to accommodate plant-based preferring customers by today announcing two non-dairy flavors, including chocolate extreme and chocolate chip cookie dough, in stores starting Aug. 1, a news release said. 

The chain designed the new flavors for vegan customers who restrict their diets to only non-animal derived sources, thus ruling out dairy products from cows. The non-dairy flavors are made with a base blend of coconut oil and almond butter, which the brand said creates a rich frozen treat that is indiscernible from its full-dairy cousins.  

Cookie dough also includes pieces of that favorite cookie batter along with chunks and ribbons of chocolate, while chocolate extreme also contains chocolate chunks and ribbons and is also what the brand calls "gluten conscious" which it says is made with gluten but not guaranteed to remain free of gluten contact at some point before it's served to customers.  

The additions also are free from artificial dyes, like the rest of the brand's ice cream, but these two flavors also have no preservatives, artificial flavors, high- fructose corn syrup and are Kosher.

"The Baskin-Robbins culinary team has been hard at work on our non-dairy flavors for over two years. It was important for us to take the time to get it right," Baskin-Robbins Director of Research and Development Jeanne Bolger, said in the release. "Both flavors are so smooth and indulgent, and the final product delivers the incredible quality that our customers have come to expect from any Baskin-Robbins ice cream. We're very proud of the result."

The brand is also hosting a sampling day on Aug. 4 from 3 to 7 p.m. for each restaurant's local time where ounce-large scoops will be available at no cost. Today, the brand has more than 8,000 retail shops in 54 countries worldwide. 

Photo: Provided