The A-to-Z Dairy-Free Ice Cream Guide: Flavors, Shops, and Trends You Need to Know

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Ice Queen

Q is for the Queen

The Ice Queen, that is—and her name is Rebecca Smith. Originally hailing from California’s Bay Area, Smith is now bringing a taste of her Chicana roots to Portland, OR with her ice cream shop Ice Queen, where she’s known for her hand-poured paletas (or Mexican ice pops). Served up alongside chocolate-dipped frozen bananas and Oatly soft-serve “Thiccflurries,” Smith’s paletas wow Portlanders in flavors like blue piña colada, oat milk horchata, and mangonada (a soy-mango sherbet swirled with local chamoy)—any of which can be dipped in a chocolate shell.

The delectable Mexican bars and Smith’s flavor-forward vision are such a hit that Ice Queen was voted Best Vegan Ice Cream Shop in last year’s VegNews Restaurant Awards. So we went to the queen herself for a few rapid-fire questions to learn more about her paletería.

Favorite Flavor?

“Fresa, but I also love our pickle paleta in the summer.”

Customer Favorite?

“Our Oatchata is the most popular.”

Dream Paleta Flavor?

“Mint chocolate chip. Sounds simple, but it was my favorite ice cream flavor growing up, so I have really particular expectations about it, and haven’t quite mastered it yet.”

Why Paletas?

“They have the same nostalgic charm as ice cream. Paletas are equally as much of a science as ice cream and perhaps even a bit more complicated because they still need to hold structural integrity. They’re like little frozen works of art, bursting with flavor and made with love.”

Like No Udder

R is for Rhode Island’s Favorite Treat

Longtime vegans know the name Like No Udder. The legendary ice cream and soft-serve shop has served Providence, RI for 14 years, scooping up to 14 rotating, scratch-made flavors daily (think Lemon Bar, Thai Iced Tea, and Coffee Oreo). But for a real taste of Rhode Island, get ready for your lips to pucker. Frozen lemonade has been synonymous with the Ocean State since the mid 20th century, when Del’s frozen lemonade company first opened in Cranston, RI in 1948, popularizing the slushy, tangy treat for Rhode Islanders near and far. And Like No Udder gives a major upgrade to the tradition.

Try a creamy strawberry-Meyer lemon concoction with their oat-and-soy soft serve blended right in, an orange frozen lemonade à la mode, or a fro-lem (we just made that up) straight-up in flavors like watermelon, raspberry, or hibiscus.

Milky Way Shakes

S is for Sip Your Ice Cream

Since 2017, Austinites Moni Burgin and Rachel Horesovsky have embarked on a cosmic adventure with their vegan food truck Milky Way Shakes, specializing in space-themed milkshakes that transport taste buds to the outer reaches of the galaxy. But just like a brightly burning star in the cosmos, not all things can last.

This Austin staple announced that this summer would be its last before Burgin and Horesovsky make a move back to their hometown of Durham, NC to start a new vegan candy business. But in the final dog days of the season, Texan vegans are filling up with out-of-this-world creations like the coffee-toffee-caramel Buzz Aldrin and the Star-Berry Lemon Cloud (complete with crunchy, cloud-like meringues). Here are five reasons we love—and will never forget—this celestial truck.

1/ Best friends since they worked as chocolatiers at a high-end dessert shop, Burgin and Horesovsky both dreamed of opening their own community-focused, sustainable food truck and have been making it happen for almost eight years.

2/ From their almond-coconut-milk base to mix-ins like chewy caramel, strawberry-jalapeño compote, and aquafaba marshmallows, everything is made from scratch.

3/ Their best-selling flavor is the Oreo Borealis, featuring mint syrup, Oreos, chocolate syrup on the cup, and glitter star sprinkles—a true visual delight.

4/ The original business plan for the food truck was to serve piping-hot French fries for dipping, before it was simplified to just sweets. We’re taking the inspiration and getting a large order with our next shakes.

5/ Gluten-free gang, you’re safe here—the entire menu is GF (aside from the Oreos, but you can ask for gluten-free versions of those, too).

Wildgood

T is for The Top Ten

With the average American spooning their way through 20 pounds (or nearly 35 pints!) of ice cream each year, it’s no overstatement to say that we love our ice cream. But which flavors can’t we get enough of? Check out America’s top 10 most popular flavors, plus a duo of recommendations for each.

1. Vanilla
Keep it classic: So Delicious Wondermilk Vanilla 
Step it up: Wildgood’s Olive Oil-infused Vanilla Bean

2. Chocolate  
Keep it classic: JD’s Vegan Chocolate My Way
Step it up: Jeni’s Texas Sheet Cake

3. Cookies & Cream 
Keep it classic: Breyers Oat Milk Cookies & Crème
Step it up: Van Leeuwen’s Vegan Cookies & Cream Caramel Swirl

4. Strawberry
Keep it classic: Craig’s Sunset & Strawberry
Step it up: Favorite Day Strawberry & Fudge

5. Chocolate Chip 
Keep it classic: Mauna Loa Vanilla Chocolate Chip
Step it up: Nancy’s Fancy Coconut Stracciatella

6. Mint Chocolate Chip
Keep it classic: NadaMoo! Mint Chip
Step it up: Jolly Llama White Mint Chip Cones

7. Chocolate Chip Cookie Dough
Keep it classic: Ben & Jerry’s Non-Dairy Chocolate Chip Cookie Dough
Step it up: Van Leeuwen’s Vegan Chocolate Cookie Dough Honeycomb

8. Butter Pecan
Keep it classic: Sprouts Cashewmilk Butter Pecan
Step it up: Eclipse Caramel Butter Pecan

9. Birthday Cake
Keep it classic: Wicked Kitchen Birthday Cake
Step it up: Favorite Day Vanilla Cake & Cookie Dough

10. Moose Tracks
Keep it classic: Salt & Straw Peanut Butter Brittle Caramel Fudge
Step it up: McConnell’s Peanut Butter Chocolate Crunch

U is for Urban Dessert Lab

After dominating New York City, Urban Dessert Lab has gone bicoastal with a new location in West Hollywood, CA. Now, Angelenos can get in on the shop’s signature oat milk soft-serve bombs filled with sumptuous sauces (such as apple, strawberry, mint chocolate, and peanut butter) and coated in crunchy toppings (like strawberry shortcake crumble, pretzel bits, and waffle cone pieces). And pro tip, this West Coast outpost also offers inventive desserts like deep-dish “brownie-edge” cookies and Brûléesants (yes, brûléed croissants) that go perfectly with any oat milk ice cream choice.

British Patagonia

V is for Viral Bite

A quick scroll through TikTok, and it’s likely you’ll come across the Ice Crone—the latest viral sensation across the pond. In the Islington district of North London, vegan pâtisserie British Patagonia crafts this sweet treat featuring rich chocolate, vanilla, or pistachio soft serve swirled into a buttery, flaky, plant-based croissant cone for a treat unlike any other. Co-founded by Argentinian-born, Michelin-starred pastry chef Matias Barbat, British Patagonia first debuted its Ice Crone last June, and the fervor hasn’t died down since.

Happy Ice

W is for On Wheels

The nostalgia chasing down the melody of a passing ice cream truck is no longer relegated to distant memories. Thanks to all-vegan ice cream purveyors, the thrill of the chase is alive and well. It’s always summer at Happy Ice, where you can find a rainbow of Philadelphia water ice flavors at the colorful, Black-owned truck roaming around Los Angeles.

Take a selfie at Vegan Scoops in Orlando, where the Cuban-inspired truck has a built-in station for guests to take photos with their piña colada ice cream sundaes, cinnamon bun hot plates, and piled-high Cuban Cafecito scoops.

And for a taste of some groovy Mile High livin’, head to Best One Yet in Boulder, CO where seasonal 4/20-inspired flavors like Purple Haze with blueberry jam, Bing Bong with crunchy pretzels, and Sour OG with fruity Rice Krispie Treats hit the high notes. 

Vertical Diner

X is for Vertical Diner x Monkeywrench

Like we always say: two heads are better than one—especially when both heads are dedicated to making the best diner-style vegan desserts Utah has ever seen. First joining forces in 2023, plant-based institution Vertical Diner and Utah’s premier vegan creamery Monkeywrench collaborate for everything from boozy shakes (rum-spiked peanut butter brownie for us, please!) to carrot cake à la mode to ice cream-topped banana pancakes. Want even more? Head to Monkeywrench’s storefront eight minutes away for affogatos, hot fudge sundaes, and pints to take home and enjoy.

Morgenstern’s Bananas

Y is for Yellow

In New York’s Lower East Side, customers flock to the sunshine-yellow storefront of Morgenstern’s Bananas for a taste of innovative soft serve that would put any “nice cream” thanks to plant-based options crafted out of everything from the signature banana-coconut cream to peanut milk to midnight chocolate. Top them off with fun options like coconut whipped cream, peanut butter magic shell, gooey coconut caramel, pineapple jelly, and beyond, then make sure to strike a pose for the ‘gram on your way out.

Zacchary Bird

Z is for Zacchary Bird’s Chai Ice Cream

It’s spicy, it’s creamy, it’s made by Zacchary Bird—one of our all-time favorite vegan creators and cookbook authors in the world … and now, it’s all yours!

What you need

For the chai base:
1¼ cups soy milk
¾ cup brown sugar
¼ teaspoon cloves
1 teaspoon ground cardamom
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1½ tablespoons vanilla extract
½ teaspoon salt
Pinch of guar gum or xanthan gum
2 chai or black tea bags

For the ice cream mixture:
¾ cup soy milk
1 tablespoon lemon juice
½ cup soy milk powder
¼ cup coconut oil
2 tablespoons sunflower oil

What you do

1. For the chai base, in a saucepan over medium heat, add milk, sugar, cloves, cardamom, ginger, vanilla, salt, and gum, and bring to a boil. Turn heat off, add tea bags and steep with lid on 15 minutes. Remove lid and allow to cool before removing tea bags.

2. For the ice cream, into a blender, add milk, lemon juice, and milk powder and briefly blend together. With the motor running, slowly add coconut and sunflower oil until mixture becomes thick. Add cooled chai mixture and blend again until combined. Transfer mixture to fridge until completely chilled.

3. Into an ice cream machine, place mixture and churn according to the manufacturer’s instructions for 25 to 30 minutes. Pour ice cream into a freezer-friendly container and cover surface of ice cream with plastic wrap. Make sure container is airtight to avoid ice crystals forming. Freeze overnight, then scoop and serve.

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