McConnell’s Fine Ice Creams, Santa Barbara, Calif., developed a line of dairy-free frozen desserts, made from a proprietary blend (McConnell’s P3) of 100% micronized pea protein as well as 18.5% butterfat ice cream.

“There’s nothing interesting or innovative about coconut cream, almond or cashew milk or soy-based “ice creams,” says Michael Palmer, co-owner and CEO. “These are the same products that’ve been out there for years, and the results are rarely worth it. People who crave great ice cream want to taste great ice cream, whether it’s dairy-based or not. The last thing we want to have to do is apologize for giving customers a lesser experience. They shouldn’t have to settle.”  

McConnell’s dairy-free frozen desserts are available in Dark Chocolate Chip, Toasted Coconut Almond Chip, Cookies & Cream, Turkish Coffee and Eureka Lemon & Marionberries.