Non-Dairy Frozen Dessert Market By Type (Ice Cream, Sorbet, Custard, Yogurt, Others), By Distribution Channel (Offline, Online), By Region, By Competition Forecast & Opportunities, 2021-2031F

Forecast Period	2027-2031
Market Size (2025)	USD 6.58 Billion
CAGR (2026-2031)	7.86%
Fastest Growing Segment	Online
Largest Market	North America
Market Size (2031)	USD 10.36 Billion

Market Overview

The Global Non-Dairy Frozen Dessert Market will grow from USD 6.58 Billion in 2025 to USD 10.36 Billion by 2031 at a 7.86% CAGR. Non-dairy frozen desserts are plant-based consumables formulated without animal milk, utilizing bases such as almond, soy, coconut, or oat to replicate the texture and flavor profile of traditional ice cream. The market is primarily propelled by the rising global prevalence of lactose intolerance and milk allergies, which necessitates the availability of hypoallergenic options for a significant demographic. Furthermore, increasing consumer awareness regarding the environmental footprint of conventional dairy farming drives the adoption of sustainable plant-based ingredients, serving as a structural growth catalyst distinct from transient dietary trends.

According to the Plant Based Foods Association, in 2024, the household penetration rate of plant-based ice cream in the United States stood at approximately 10%. Despite this established consumer base, the market faces a significant challenge regarding price parity with dairy equivalents. The higher cost of sourcing premium plant-based ingredients and complex manufacturing processes often results in elevated retail prices, which impedes mass market adoption and restricts expansion into price-sensitive consumer segments.

Key Market Drivers

The rising global adoption of vegan and flexitarian diets serves as a primary catalyst for the non-dairy frozen dessert market, driven by consumers increasingly motivated by health, ethical, and environmental considerations. This shift is not limited to strict vegans but extends to a much larger demographic of flexitarians actively reducing animal product consumption, thereby expanding the addressable market beyond niche segments. The momentum of this dietary transition is evident in the record-breaking participation numbers for major plant-based pledges. According to Veganuary, February 2024, in the '2024 Campaign in Review', roughly 25 million people worldwide chose to try vegan in January 2024, signaling a massive, expanding consumer base eager for dairy-free alternatives.

Continuous innovation in plant-based bases and flavor profiles acts as the second critical driver, directly addressing historical barriers related to taste and texture. Manufacturers are aggressively utilizing novel ingredients like oat and pea protein to mimic the mouthfeel of traditional dairy, thereby converting skeptics and increasing retention rates. These R&D efforts have yielded tangible improvements in consumer satisfaction regarding sensory attributes. According to the Plant Based Foods Association, May 2024, in the '2024 State of the Marketplace Report', consumer perception of the taste and flavor of plant-based foods improved from 23% to 36% compared to the prior year. This qualitative enhancement underpins broader commercial success; according to the Good Food Institute, in 2024, global retail sales of plant-based categories including ice cream rose five percent to reach $28.6 billion.

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Key Market Challenges

The high cost of production and the resulting lack of price parity with dairy equivalents presents a substantial barrier to the expansion of the global non-dairy frozen dessert market. Procuring premium plant-based bases such as almond, cashew, or oat requires significant expenditure compared to conventional milk, and the sophisticated processing needed to mimic the creamy texture of dairy further creates an elevated cost structure. These expenses are inevitably passed down to the consumer, positioning non-dairy options as luxury items rather than everyday staples. Consequently, this price gap discourages price-sensitive shoppers and limits the market's reach to a narrower, more affluent demographic, preventing the category from achieving true mass-market adoption.

The impact of this pricing challenge is evident in recent market performance metrics. According to the Good Food Institute, in 2024, unit sales of plant-based foods in the United States declined by 5% compared to the previous year. This contraction in volume underscores how premium pricing hampers growth, as economic pressures force many consumers to reduce their purchasing frequency or revert to more affordable traditional dairy products, thereby stifling the sector's momentum.

Key Market Trends

The Adoption of Precision Fermentation and Animal-Free Whey is fundamentally reshaping the market by moving beyond plant-based extraction to biotechnology-driven production. Unlike traditional almond or oat bases that struggle to replicate the binding and melting properties of cow's milk, precision fermentation utilizes microbial flora to produce bio-identical whey and casein proteins. This technology allows manufacturers to create "animal-free dairy" products that offer the exact nutritional and functional profile of conventional ice cream without the use of cows, effectively bridging the sensory gap for consumers who find plant proteins lacking. The commercial viability of this segment is accelerating rapidly due to substantial capital inflows; according to the Good Food Institute, April 2025, in the '2024 State of the Industry Report: Fermentation', the global fermentation-enabled alternative protein sector attracted $651 million in private funding in 2024, validating the industry's pivot toward these high-fidelity dairy alternatives.

Simultaneously, the market is experiencing significant Innovation in Savory, Botanical, and "Swicy" Flavor Combinations, specifically through a resurgence of fruit-forward and botanical profiles. While much of the sector focuses on mimicking heavy dairy fats, a growing consumer segment is gravitating toward lighter, naturally lactose-free formats like sorbets that champion authentic ingredient integrity over complex replication. This trend champions "permissible indulgence," where the appeal lies in the refreshing, clean-label nature of fruit purees and botanical infusions rather than the heavy stabilizer systems required for creamy mimics. This shift is quantitatively evident in recent sales performance; according to FoodNavigator-USA, October 2024, in the article 'What's the scoop on frozen dessert trends?', the United States frozen sorbet market grew 9.2% in dollar sales for the year ending September 8, 2024, significantly outperforming the broader plant-based ice cream category which faced stagnation.

Segmental Insights

The online segment currently stands as the fastest growing distribution channel in the global non-dairy frozen dessert market. This rapid expansion is primarily driven by the increasing consumer preference for convenience and the robust infrastructure of e-commerce platforms. Unlike physical retail locations with limited shelf space, online channels offer a comprehensive selection of niche plant-based products and flavor variations. Furthermore, digital platforms facilitate the detailed examination of ingredient lists, which is essential for consumers with specific dietary restrictions or allergies seeking safe dairy-free alternatives.

Regional Insights

North America maintains a dominant position in the Global Non-Dairy Frozen Dessert Market due to a significant shift in consumer preference toward plant-based diets and a rising prevalence of lactose intolerance. The region benefits from a well-established retail infrastructure that ensures the widespread availability of almond, soy, and oat-based alternatives. Furthermore, continuous product innovation by major manufacturers aligns with supportive guidelines from the U.S. Food and Drug Administration regarding clear labeling standards. These factors, combined with growing health and environmental awareness among consumers, solidify North America’s status as the primary revenue generator in this sector.

Recent Developments

• In April 2025, Salt & Straw released a new collection of "upcycled" frozen desserts, driving innovation within the sustainable segment of the Global Non-Dairy Frozen Dessert Market. As part of this initiative, the artisanal ice cream company collaborated with the ingredient company Evergrain to create a unique vegan flavor titled "Sourdough and Olive Oil Chocolate." This product utilized barley milk and rescued food ingredients to minimize waste while offering a premium plant-based treat. The launch demonstrated a growing industry trend towards combining environmental sustainability with culinary creativity to attract eco-conscious consumers seeking novel non-dairy options.
• In February 2025, Magnum announced a major reformulation of its vegan ice cream range in the United Kingdom to improve product quality in the non-dairy sector. The brand revealed that it would transition its plant-based recipe from a pea protein base to a soy protein base, applying this change to core offerings such as the Vegan Classic and Vegan Almond. A Brand Manager at the company stated that the new soy-based formulation was developed to deliver a more velvety and indulgent texture. This update aimed to enhance the sensory experience for consumers and drive incremental sales in the competitive plant-based market.
• In January 2024, Ben & Jerry's announced a significant product evolution within the Global Non-Dairy Frozen Dessert Market by launching a new oat-based formula for its plant-based portfolio. This strategic transition replaced the brand's previous almond and sunflower butter bases to achieve a smoother, creamier texture that more closely mimics traditional dairy ice cream. Coinciding with this reformulation, the company introduced a new non-dairy flavor, Strawberry Cheezecake, featuring the innovative oat base. The updated recipe was designed to allow key flavor notes to shine more effectively while simultaneously reducing nut allergens for consumers.
• In January 2024, Carvel and Oatly Group AB entered into a strategic collaboration to expand the availability of premium non-dairy options in the United States. This partnership introduced Oatly’s oat milk-based frozen desserts to nearly 300 Carvel franchised locations across 18 states, marking a major milestone for the classic ice cream parlor chain. The new menu additions included oat-based soft serve in flavors such as strawberry, chocolate, and mint, allowing guests with dietary restrictions to enjoy traditional-style treats. Executives from both companies highlighted the alliance as a direct response to the growing consumer demand for high-quality plant-based frozen desserts.

Key Market Players

• Jeni's Splendid Ice Creams, LLC.
• Yoga-urt
• Miyoko's Creamery
• Coolhaus
• Nadamoo
• Noona's Ice Cream, LLC.
• Ripple Foods
• So Delicious Dairy Free
• Dinoci Dairy Free
• Breyers (Unilever)

By Type	By Distribution Channel	By Region
Ice Cream Sorbet Custard Yogurt Others	Offline Online	North America Europe Asia Pacific South America Middle East & Africa

Report Scope:

In this report, the Global Non-Dairy Frozen Dessert Market has been segmented into the following categories, in addition to the industry trends which have also been detailed below:

• Non-Dairy Frozen Dessert Market, By Type:

• Ice Cream
• Sorbet
• Custard
• Yogurt
• Others

• Non-Dairy Frozen Dessert Market, By Distribution Channel:

• Offline
• Online

• Non-Dairy Frozen Dessert Market, By Region:

• North America
• United States
• Canada
• Mexico
• Europe
• France
• United Kingdom
• Italy
• Germany
• Spain
• Asia Pacific
• China
• India
• Japan
• Australia
• South Korea
• South America
• Brazil
• Argentina
• Colombia
• Middle East & Africa
• South Africa
• Saudi Arabia
• UAE