UK – Unilever’s Ben & Jerry’s has unveiled the expansion of three of its ice cream lines, including two new non-dairy, vegan certified flavors adding to its product basket that includes a variety of super-premium ice cream, yogurt and sorbet using high-quality ingredients.

Since the launch of its first dairy-free ice cream with almond milk-based frozen desserts, the line has expanded to nine flavours with the latest introduction of peanut butter half-baked and cinnamon buns.

The range will appeal to the growing number of consumers seeking non-dairy and vegan-friendly choices, the company says.

The two new non-dairy flavors include Peanut Butter Half-baked (chocolate and peanut butter with fudge brownies and gobs of peanut butter cookie dough) and Cinnamon Buns (cinnamon with cinnamon bun dough and a cinnamon streusel swirl).

The new pints and pint slices have been made available in grocery stores nationwide in UK to reach Ben & Jerry’s fans that were enthusiastic about the healthier options.

Unilever’s Ben & Jerry’s Truffle Pint line-up included three flavors with some of the biggest chunks you’ll find in a pint of Ben & Jerry’s.

Ben & Jerry’s has built on its novelty innovation, Pint Slices, a portable, on-the-go ice cream bar with all the chunks and swirls of its pint line-up.

The ice cream maker is unveiling more fan-favourite flavors in this fantastically fun format.

“We wanted to bring the wow factor to our fans for 2018. As a foodie at home and at work, I’m inspired to come up with creative new combinations like a cold brew coffee-based Ben & Jerry’s flavour.

These are guaranteed to keep the love of ice cream strong,” said Craig Koskiniemi, who helped create the line-up.

The innovation incorporates its vision of Linked Prosperity into its business practices in a number of ways including a focus on values-led sourcing.

Customer focus being a pillar for growth, the company has completed its transition to using entirely non-GMO ingredients by source as well as to fully source Fairtrade-certified ingredients wherever possible, which benefits farmers in developing countries.