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  • Jefferson Adams
    Jefferson Adams

    By Jefferson Adams •

    Ben & Jerry’s Adds Two New Gluten-Free Non-Dairy Dessert Flavors

    Reviewed and edited by a celiac disease expert.

    Ben & Jerry's debuts two new flavors of gluten-free, non-dairy frozen desserts!

    Ben & Jerry’s Adds Two New Gluten-Free Non-Dairy Dessert Flavors - Image: CC BY 2.0--shankar s
    Caption: Image: CC BY 2.0--shankar s

    Celiac.com 02/24/2022 - Ice cream and non-dairy dessert maker Ben & Jerry’s has unveiled two new flavors joining its certified-gluten-free, vegan non-dairy product lineup. The new flavors are Non-Dairy Bananas Foster, and Non-Dairy Boom Chocolatta. Both flavors to feature a spoonable core in the middle. 

    Non-Dairy Boom Chocolatta features a mocha and caramel base with fudge flakes, gluten-free chocolate cookies and a gluten-free chocolate cookie core. Non-Dairy Bananas Foster features a banana and cinnamon base with almond toffee pieces and a salted caramel core. 

    Celiac.com Sponsor (A12):
     Ben & Jerry’s non-dairy frozen dessert lineup first debuted in 2016, driven largely by customer demand. The latest flavors bring Ben & Jerry's U.S. nondairy options to a total of 18 flavors, or nearly two out of five flavors offered.

    In addition to being nondairy and vegan, both additions are also certified gluten-free. 

    Like other Ben & Jerry's non-dairy favorites, Boom Chocolatta and Bananas Foster will retail between $4.49-$5.79 per pint.

    Both products are available wherever you find Ben & Jerry's.

    Read more at progressivegrocer.com


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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     

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