Vegan Ice-Cream Market – Global Industry Size, Share, Trends, Opportunity, and Forecast, Segmented By Flavor (Chocolate, Vanilla, Strawberry, and Others (Caramel, Blueberry, etc.)), By Product Type (Tub, Sticks, Cones, and Others (Carterton)), By Source (Coconut Milk, Cashew Milk, Soy Milk, Almond Milk, and Others (Rice Milk, Combination), By Distribution Channel (Specialty Stores, Convenience Stores, Hypermarkets & Supermarkets, Online, and Others (Dealers & Distributors Sales, etc.)), By Region, Competition 2021-2031F

Forecast Period	2027-2031
Market Size (2025)	USD 1.05 Billion
CAGR (2026-2031)	10.96%
Fastest Growing Segment	Online
Largest Market	North America
Market Size (2031)	USD 1.96 Billion

Market Overview

The Global Vegan Ice-Cream Market will grow from USD 1.05 Billion in 2025 to USD 1.96 Billion by 2031 at a 10.96% CAGR. Vegan ice cream is a frozen dessert formulated entirely without animal-derived dairy, utilizing plant-based ingredients such as almond, soy, coconut, or oat milk to simulate the creamy texture and mouthfeel of traditional products. The market's expansion is primarily driven by the increasing global prevalence of lactose intolerance and dairy allergies, which necessitates the availability of non-dairy alternatives for a significant consumer base. Furthermore, widespread ethical concerns regarding animal welfare and a growing commitment to environmental sustainability are compelling consumers to shift toward plant-based diets, thereby supporting long-term demand for these products.

According to The Good Food Institute, in 2024, global retail sales for the plant-based dairy category, which encompasses ice cream, milk, yogurt, and cheese, reached approximately $22.5 billion. Despite this strong valuation, the sector faces a significant challenge regarding price parity, as high ingredient and processing costs often keep vegan ice cream at a premium price point compared to conventional dairy, potentially limiting its accessibility to price-sensitive mass markets.

Key Market Drivers

Increasing global adoption of plant-based and flexitarian diets is fundamentally reshaping the sector, as consumers increasingly reduce animal product consumption due to health and ethical motivations. This shift is no longer limited to strict vegans but includes a vast demographic of flexitarians seeking healthier alternatives without completely abandoning traditional dietary patterns. Consequently, manufacturers are witnessing higher household penetration rates for non-dairy desserts, validating the category as a staple rather than a niche offering. According to the Plant Based Foods Association, April 2024, in the '2023 State of the Marketplace' report, 62% of United States households purchased plant-based foods in 2023, reflecting a deep integration of these options into mainstream shopping habits and ensuring a consistent customer base for frozen dessert alternatives.

Continuous product innovation improving taste and texture profiles serves as the second critical driver, directly addressing historical consumer complaints regarding the mouthfeel of non-dairy frozen desserts. Manufacturers are moving beyond soy and almond bases toward oat milk and precision fermentation technologies to replicate the creaminess and melting properties of cow's milk. According to the Good Food Institute, April 2024, in the '2023 State of the Industry Report: Fermentation', companies in the fermentation sector secured $515 million in investment capital in 2023, funding the research required to create bio-identical whey and casein for improved sensory experiences. This commitment to product development contributes significantly to the financial resilience of major market players. According to Unilever, February 2024, in the 'Full Year 2023 Results', the ice cream business unit reported a turnover of €7.9 billion, a performance supported by the strategic expansion and premiumization of their diverse portfolio.

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Key Market Challenges

The primary challenge hampering the growth of the Global Vegan Ice-Cream Market is the lack of price parity with conventional dairy products. Plant-based ice creams frequently incur higher production costs due to expensive raw materials, such as almonds and cashews, and the complex processing required to replicate the creamy texture of dairy fat. Consequently, these products are positioned at a premium price point, creating a significant economic barrier for the average consumer. This pricing structure restricts the market largely to affluent demographics, preventing widespread adoption among price-sensitive shoppers who might otherwise be open to switching from traditional dairy.

This cost disparity directly stalls market expansion by deterring the mass market, particularly flexitarians who prioritize value alongside ethical considerations. According to ProVeg International, in 2024, 31% of consumers indicated they would only purchase plant-based options if they were priced lower than animal-based products. This data highlights that financial considerations remain a decisive factor for a large segment of the population. As long as this price gap persists, the premium positioning of vegan ice cream will continue to limit its accessibility and constrain its potential for volume growth in the mainstream retail sector.

Key Market Trends

Diversification into Bite-Sized, Mochi, and Handheld Novelty Formats is transforming the sector by addressing the growing consumer demand for portion-controlled and convenient snacking options. This shift allows manufacturers to target new consumption occasions beyond traditional dessert times, leveraging the concept of permissible indulgence to drive purchase frequency. Brands are moving away from standard pints to launch innovative, single-serve products that offer calorie-conscious consumers a guilt-free treat without compromising on satisfaction. According to The Grocer, April 2025, in the 'Little Moons required £5m bail-out following factory closure' article, the mochi ice cream brand reported that total sales reached £53.4 million in the fiscal year ending December 2023, representing a revenue increase of almost a quarter on a comparative basis, highlighting the robust market appetite for handheld frozen treats.

The Emergence of Savory, Spicy, and Botanically Infused Flavor Profiles represents a strategic move to premiumize plant-based offerings and cater to adventurous palates seeking complex sensory experiences. Manufacturers are differentiating their portfolios by moving beyond conventional vanilla and chocolate to incorporate sophisticated ingredients such as chili, basil, and floral extracts, often marketing these as limited-time artisanal creations. This trend capitalizes on the "swicy" (sweet and spicy) movement and the demand for multi-sensory desserts that offer novelty and exclusivity. According to Barry Callebaut, January 2025, in the 'Top Chocolate Trends in 2025' report, one out of two global consumers actively seeks out exclusive or seasonal ice cream offerings, underscoring the commercial viability of these innovative and experimental flavor formulations in the competitive frozen dessert landscape.

Segmental Insights

According to Fortune Business Insights, the Online segment is emerging as the fastest-growing distribution channel in the Global Vegan Ice-Cream Market. This expansion is largely driven by the convenience of e-commerce and the capability to offer a wider product assortment than traditional brick-and-mortar stores, which frequently face shelf-space constraints. Online platforms empower consumers to access diverse plant-based flavors and niche brands that may not be locally available. Furthermore, advancements in cold-chain logistics have optimized direct-to-consumer delivery models, making the digital purchase of frozen desserts increasingly reliable and attractive to a global customer base.

Regional Insights

North America currently holds the leading position in the global vegan ice cream market, primarily driven by a significant rise in consumer health consciousness and the widespread adoption of plant-based diets. Market intelligence indicates that this regional dominance is supported by the high prevalence of lactose intolerance, which drives the demand for dairy-free alternatives. The United States market is further bolstered by a mature retail infrastructure and the active participation of major food manufacturers who are continuously expanding their non-dairy product lines. This robust supply chain, combined with strong merchandising in supermarkets and specialty stores, cements North America's status as the primary revenue contributor.

Recent Developments

• In March 2024, the California-based food technology company Eclipse Foods executed a major international expansion by launching its plant-based ice cream in Japan. The company partnered with FamilyMart, one of Japan's largest convenience store chains, to sell its "eclipseco" branded products in Tokyo. The launch featured flavors such as "Cookie Butter," "Chocolate," and "Mango Passion Fruit," all formulated with the company's proprietary plant-based dairy platform that mimics the molecular structure of animal casein. This strategic move marked a significant step in the company's mission to provide sustainable, dairy-identical alternatives to a global audience in the Asian market.
• In February 2024, the Unilever-owned brand Magnum expanded its vegan product range in the United Kingdom with the launch of the "Magnum Chill Blueberry Cookie." This new plant-based ice cream stick features a unique blueberry sorbet core encased in vanilla biscuit-flavor ice cream and dipped in a vegan chocolate couverture with cookie pieces. The launch was part of the brand's "Pleasure Express" campaign, designed to offer multi-sensory experiences to consumers. By introducing this fruit-forward and indulgent option, the company aimed to attract flexitarians and vegans seeking premium, innovative frozen desserts within the competitive dairy-free market.
• In January 2024, Ben & Jerry's announced a significant reformulation of its non-dairy ice cream portfolio, transitioning from almond and sunflower butter bases to a smoother oat milk formula. To celebrate this update, the company launched a new vegan flavor, "Strawberry Cheezecake," featuring a creamy oat base with graham cracker swirls and strawberries. The company stated that the new oat recipe offers a superior texture that allows flavors to shine more effectively, addressing consumer demand for a closer-to-dairy experience. This strategic shift applied to all nineteen of the brand's existing non-dairy pints and scoop shop offerings globally.
• In January 2024, Carvel, a prominent American ice cream franchise, entered into a strategic collaboration with the oat milk company Oatly to introduce non-dairy options to its menu. This partnership resulted in the launch of oat milk-based soft serve and scooped frozen desserts at nearly 300 Carvel locations across the United States. The new lineup included flavors such as Strawberry Soft Serve and Cookies & Cream, catering to the growing consumer demand for plant-based treats. Executives from both companies highlighted that this collaboration allows guests with dietary restrictions to enjoy classic ice cream parlor experiences without compromising on taste or texture.

Key Market Players

• Ben & Jerry's Homemade Holdings Inc
• Unilever PLC
• BLISS UNLIMITED LLC
• Cado Ice Cream
• NadaMoo!
• Ripple Foods, PBC
• Daiya Foods Inc.
• Danone North America Public Benefit Corporation.
• Hain Celestial Group, Inc.
• Nestlé S.A.

By Flavor	By Product Type	By Source	By Distribution Channel	By Region
Chocolate Vanilla Strawberry and Others (Caramel, Blueberry, etc.)	Tub Sticks Cones and Others (Carterton)	Coconut Milk Cashew Milk Soy Milk Almond Milk and Others (Rice Milk, Combination)	Specialty Stores Convenience Stores Hypermarkets & Supermarkets Online and Others (Dealers & Distributors Sales, etc.)	North America Europe Asia Pacific South America Middle East & Africa

Report Scope:

In this report, the Global Vegan Ice-Cream Market has been segmented into the following categories, in addition to the industry trends which have also been detailed below:

• Vegan Ice-Cream Market, By Flavor:

• Chocolate
• Vanilla
• Strawberry
• and Others (Caramel, Blueberry, etc.)

• Vegan Ice-Cream Market, By Product Type:

• Tub
• Sticks
• Cones
• and Others (Carterton)

• Vegan Ice-Cream Market, By Source:

• Coconut Milk
• Cashew Milk
• Soy Milk
• Almond Milk
• and Others (Rice Milk, Combination)

• Vegan Ice-Cream Market, By Distribution Channel:

• Specialty Stores
• Convenience Stores
• Hypermarkets & Supermarkets
• Online
• and Others (Dealers & Distributors Sales, etc.)

• Vegan Ice-Cream 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