15 Dairy-Free Ice Creams You’ll Crave All Summer

You'll want to pass on a cow's milk cone and enjoy one of these delicious dairy-free delights. 


When it comes to ice cream, most people will argue that nothing beats the real deal—but times have changed. With the emergence of vegan diets and plant-focused eating, more people are veering onto the dairy-free route. And that means all your favorite dairy products—cheese, yogurt, and, yes, even ice cream—are now available milk-free.

To help you find the healthiest pints and scoop the smartest cones, we rounded up the best lactose-friendly and dairy-free ice creams out there. All of these picks are low in sugar, so if you’re trying to swear off the sweet stuff, they’ll satisfy your cravings with a healthy indulgence. And if you want more helpful tips and advice on how to wean yourself out of a sugar addiction, pick up a copy of The 14-Day No Sugar Diet — available wherever books are sold!

The best non-dairy ice creams are those that use coconut, cashew, or almond milk because they provide healthy fats as well as some protein and B vitamins. “Ice cream is a simple product to make and really only requires four or five ingredients to produce,” Lisa Samuels, RD, founder of The Happie House, tells us. “If there are more than seven ingredients in your ice cream with names you can’t pronounce, it’s probably best to skip that brand and opt for something that is made with more natural, organic products.”

With that said, it’s important to remember that ice cream isn’t a health food—it’s still a treat—whether you’re enjoying a cup of almond milk-based cookies and cream or a cone of mango sorbet. Samuels recommends avoiding dairy-free ice creams that use soy, carrageenan, and corn oil. “While soy-based ice cream can be tasty, non-fermented soy is not the healthiest ingredient. It typically has been highly processed, which breaks down the proteins and causes the production of carcinogens,” Samuels explains.

Samuels also says that carrageenan, which is a seaweed-based emulsifier found in many nut milks, has been linked to IBS, insulin resistance, and inflammation. “However, other studies claim that if we don’t consume carrageenan more than five percent of our diet, there isn’t enough to cause any real damage,” she notes. The corn oil you find in many food products is most likely genetically modified, so if avoiding GMOs is important to you, be on the lookout.

PER 1/2-CUP SERVING: 80 calories, 2 g fat (0.5 g saturated), 0 mg sodium, 20 g carbs (8 g fiber, 9 g sugar), 1 g protein

Whether you’re looking to wean sweet tooth or simply cut back, Reveri’s ice creams have no traces of white sugar. The purple mint chip flavor is sweetened with dates, wild blueberries, and bananas, and has crunchy chunks of organic cacao nibs and hemp seeds. Avocados lend a rich, creamy texture, while peppermint extract gives it mouthwatering flavor. If there was a superfood ice cream, this is it.

$9.99 per pint, Reveri.com

darci eckermann