Ice cream brand Ben & Jerry’s has reformulated the recipe for its non-dairy range with a new, oat-based formula said to bring a smoother, creamier texture.

All flavours within the Ben & Jerry’s non-dairy range worldwide, which comprises nearly 20 different varieties available in pints and scoop shops, will switch to the new recipe by Spring 2024.

The roll-out of the new oat-based formulation will begin with two of Ben & Jerry’s most popular flavours, Chocolate Chip Cookie Dough and Chocolate Fudge Brownie. The brand has revealed plans to launch a new non-dairy version of a favourite dairy classic next year, the first to be created with the oat recipe in mind.

Current non-dairy flavours feature almond or sunflower butter bases, which become part of the flavour profile. The brand said its new oat base creates a smoother texture, allowing flavours like chocolate, caramel, mint and vanilla to ‘shine’ as intended.

The new oat recipe also reduces nut allergens, making the non-dairy range more inclusive for diet sensitivities.

Colleen Rossell, flavour guru at Ben & Jerry’s, said: “With this new recipe, Ben & Jerry’s fans can expect more: more flavour, more creamy texture and more dessert euphoria with the same signature chunks and swirls”.

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