There's more variety than ever with plant-based ice cream, from the freezers of your grocery store to your local scoop shop. How come?
As temperatures heat up and hordes of Americans begin spending their days at the beach or pool, they'll be thinking of that quintessential summer treat to help them keep cool: ice cream.
Brittany Martin is an editor of Vegetarian Times, which focuses on plant-based food and the lifestyle that comes along with it. These innovations can span from intriguing new flavor combinations, to better textures than vegan options that came before. And ultimately, to a product that feels much more familiar to the average consumer.
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