KIND Snacks Is Launching A New Vegan Ice Cream Line

KIND Snacks

Most of us can agree that ice cream is one of the best creations known to humankind. There is nothing like eating your favorite scoop of ice cream after a long day of work, right after your favorite dinner or just when you’re in need of a pick-me-up. 

Even those who are lactose intolerant tend to bite the bullet and indulge in a cup, bowl or cone of their favorite ice cream from time to time. Luckily,  brands that sell ice cream have been launching healthy dairy-free ice cream flavors that are lactose friendly, enabling those with dairy allergies to enjoy ice cream consequence-free.

KIND Snacks has now incorporated guilt-free ice cream into their brand, and will be launching a new vegan ice cream line for dairy-free fans everywhere. Cherry Cashew, Dark Chocolate Almond Sea Salt, Dark Chocolate Peanut Butter, Strawberry, Pistachio, Coffee Hazelnut, and Caramel Almond Sea Salt are the 7 delicious ice cream flavors that KIND will offer.

The pint sized ice cream is an expansion of KIND’s Frozen line. The new ice cream addition stems from KIND Snacks wanting to grow their plant-based Frozen line and evolve as a brand overall.

“Since day one, KIND has been committed to upholding our brand promise–to create innovative, premium foods, that are both healthy and tasty,” KIND Founder and Executive Chairman Daniel Lubetzky tells The Beet. “While this category is new for us, it’s consistent with how we’ve always entered new aisles–with an eye to elevate people’s overall experience while adhering to our kind promise.”

While KIND is best known for their nutty nutritional bars, they’re working to develop their brand identity beyond just snack bars

“While we’re best-known for nutrition bars most often consumed on-the-go, we’re continuing to prioritize innovation that cuts across categories and day-parts,” Lubetzky continued.

KIND’s new vegan ice cream will be available in select stores nationwide, however the release is expected to be expanded by summertime, according to The Beet.

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