Indulge in the Coolest Treats: From Fries to Soft Serve, the Latest Innovations in Frozen Delights

As the summer heat intensifies, the craving for refreshing, icy treats reaches a fever pitch. Fortunately, a host of innovative collaborations and exciting new offerings are here to satisfy our collective sweet tooth. From potato-infused ice cream bars to boozy soft serve, the world of frozen desserts is undergoing a delightful transformation. And for the true Dole Whip enthusiasts, a chance to earn a degree in the art of this beloved plant-based treat is now a reality. Dive in and explore the latest developments in the world of summer's coolest indulgences.

Elevating the Frozen Treat Experience with Unexpected Pairings

Fries and Fudge: A Match Made in Frozen Heaven

In a delightful fusion of salty and sweet, potato giant Ore-Ida has teamed up with vegan ice cream brand GoodPop to create a unique treat that captures the nostalgic combination of dipping fries into milkshakes. The Fudge n' Vanilla French Fry Pop features a vanilla oat milk frozen base enveloped in a chocolate fudge shell and rolled in crispy potato bits. This innovative offering allows consumers to indulge in the classic flavor pairing without the dairy. Ore-Ida's Senior Brand Manager, Jackie Britva, emphasizes the brand's commitment to bringing "a unique and convenient spin on the American classic" to home freezers everywhere.

Rum and Oat Milk: A Tropical Twist on Soft Serve

In another unexpected collaboration, rum brand Malibu and oat milk pioneer Oatly have joined forces to create the Piña Oatlada, a limited-time boozy soft serve that promises to transport taste buds to a European vacation. This dairy-free, piña colada-inspired treat combines the smooth creaminess of Oatly's oat milk with the tropical flavors of Malibu rum, offering a grown-up twist on a summertime classic. Malibu's Vice President of Marketing, Craig van Niekerk, expresses excitement over the "ultimate taste of the season," while Oatly's Creative Executive Director, Martin Ringqvist, encourages consumers to "lick responsibly" as the Piña Oatlada makes its way to select bars and festivals across the UK and Europe.

Earning a Degree in the Art of Dole Whip

While innovative pairings are captivating the frozen treat market, a beloved summertime staple is also making waves. Dole Whip, the iconic plant-based frozen dessert enjoyed by Disney park-goers, is celebrating its 40th anniversary with the launch of Dole Whip University. This unique initiative allows fans to become certified experts in the art of Dole Whip by completing a curriculum that includes making 13 of the 14 Dole Whip recipes available on the brand's website. Dole's Senior Manager of Digital Marketing, Rachel Young, emphasizes the brand's commitment to taking the "study of the iconic frozen treat seriously," ensuring that Dole Whip enthusiasts can deepen their appreciation for this beloved summertime staple.

Expanding the Horizons of Dairy-Free Indulgence

As the frozen treat landscape evolves, other brands are also making strides in the dairy-free arena. Sweet Loren's, known for its popular allergen-friendly vegan cookie dough, has recently introduced two new products that cater to the growing demand for plant-based alternatives. The brand's new gluten-free Thin Pizza Crust and vegan, gluten-free Puff Pastry offer consumers more options to enjoy classic baked goods without compromising on taste or texture. Founder Loren Castle's journey, which began after surviving cancer and seeking healthier, anti-inflammatory options, has now expanded to provide innovative solutions for those seeking dairy-free and gluten-free indulgences.

Bringing Plant-Based Meat Alternatives to the Frozen Aisle

The plant-based revolution is not limited to the frozen treat category; it has also made its way to the meat alternatives market. Redefine Meat, a company known for its award-winning plant-based flank steak, has now made its products available for home use in the UK and Switzerland. Utilizing a patented additive manufacturing process, Redefine Meat has developed a product that closely mimics the texture and flavor of traditional beef, allowing consumers to enjoy the culinary versatility of a steak without the animal-based origins. Eshchar Ben-Shitrit, CEO and Co-Founder of Redefine Meat, expresses excitement over this "historic milestone" in the brand's journey, as it expands the new-meat category and brings chef-quality plant-based steaks directly to consumers.

Elevating Plant-Based Chicken with Innovative Collaborations

The plant-based revolution is not limited to the frozen treat category; it has also made its way to the meat alternatives market. Vegan fast-food chain Neat, backed by Formula One champion Lewis Hamilton, has introduced a new menu item featuring MeliBio's bee-free honey, which is made using precision fermentation to replicate the taste and texture of traditional honey without involving bees. Neat's new Hot Chicken Sando combines its signature plant-based chicken with the unique, spicy-sweet flavor of Mellody Spicy Habanero, creating a delicious and sustainable option for those seeking a plant-based twist on a classic fried chicken sandwich.In a separate development, Eurest, a leading business and industry food service provider, has partnered with The Plant-It Food Co. to bring its innovative plant-based chicken alternatives to the US non-commercial foodservice market. Eurest's commitment to culinary innovation and sustainability aligns with The Plant-It Food Co.'s mission, allowing for the expansion of plant-based protein options in the foodservice industry. This partnership supports Eurest's goal of reaching net-zero greenhouse gas emissions by 2050 while providing guests with more choices that are good for both people and the planet.