Do you love Daily Harvest smoothies and flatbreads? (So ​​do we.) Now, try the brand’s plant-based ice creams, which are free from dairy, gums, fillers, additives, and refined sugars. They’re made with one of two bases: organic coconut cream or organic cashew butter, both of which give super creamy notes. We don’t know how to do it, but these pints are also packed full of functional superfoods like adaptogenic ashwagandha, probiotics, and pine pollen – a nutrient-rich powder that contains more than 20 amino acids and minerals. Try the ultra-rich Vanilla + Sticky, Sweet Salted Caramel, an ideal summer treat.

We try everything from Kind, one of the best (and most original) snack bar manufacturers that has earned a permanent place in our gym bags. Now the brand has translated some of its most popular nut bar flavors – like Dark Chocolate Almond Sea Salt – into a vegan frozen dessert that is free from sugar alcohols and artificial sweeteners. Ingredients like fruits (like cherry and strawberry) and dark chocolate are mixed into a base of pear juice and almonds, resulting in a feel-good treat that contains 4-6 grams of protein per 2/3 cup serving.

It’s technically a frozen, dairy-free dessert, but you’d fool anyone that this extra virgin olive oil-based treat is real ice cream. Greek founder Sotrisi Tsichlopoulos turned to the staple of the Mediterranean diet to create a certified vegan, plant-based dessert that is incredibly rich and smooth. A scoop of vanilla pod is perfection on a fruit crumble, but mango is surprisingly tempting and oozes real Alphonso mango flavor. Wildgood is also available in chocolate, coffee, pistachio, chocolate hazelnut, sea salt caramel, and mint chocolate chips to suit every taste.

Unlike many types of oat milk on the market, Oatly, based in Sweden, breaks down all of the oat groats (instead of using oatmeal) to make milk with the same creamy, frothy texture as cow’s milk. This unique texture is perfect as a frozen dairy-free dessert, with a scoopable texture as soon as you pull it out of the freezer – no 15 minute wait to bury. New flavors launched this year include Fudge Brownie, Raspberry Swirl. and Salted Caramel, all of which work wonderfully in a cone. It’s also packaged in 100 percent recyclable cardboard boxes.

The humble chickpea is the main ingredient in this frozen dairy-free dessert that has all the flavor of ice cream with less saturated fat – and at least 3 grams of protein per 2/3 cup serving. Co-founder Heather Romens, whose family owns an ice cream parlor in Virginia, says they grind up dried chickpeas to make the flour that gives SweetPea its deliciously smooth base. We love the catchy flavor names (including TGI PieDay Raspberry and Must Do Cold Brew), but we can’t stop eating peanut butter bomb with swirls of the good stuff.

Not to get too scientific, but Eclipse – which calls itself cowless plant-based ice cream – took things to a molecular level to create this delicious dessert and we’re so glad they did. The founders revised the composition of the milk and created a new plant-based substitute with corn, potatoes, oats and cassava. We have to leave it to them: the texture is basically indistinguishable from traditional premium ice cream. The cookie butter flavor stole our hearts, but Dark Side of the Spoon (fudge and peanut butter cookie dough) is right behind.

This new brand of ice cream gets its incredibly creamy texture from a base made from coconut meat sourced directly from Thailand. We love what’s inside (adaptogenic herbs and medicinal mushrooms) as much as what’s not (gum and stabilizers and the eight most important allergens). Of the five flavors, we are particularly impressed with Coconut Salted Caramel and Tigernut Cookies N Cream. The cute packaging is also 100 percent recyclable, compostable and biodegradable – a first in the field of frozen desserts.