What is the trend of dairy-free indulgence?

Rising consumer demand for decadence without dairy creates room for premium plant-based desserts that rival traditional ice cream in flavor and texture.

What is the trend of plant-protein bases?

Pea-protein and other water-forward plant proteins are redefining base formulations, enabling creamy mouthfeel while delivering cleaner-label ingredient narratives.

What is the trend of dessert-as-destination?

With desserts becoming the primary reason for visits, experiential and signature frozen novelties are shifting dining traffic patterns and menu strategies.

What are the implications for the food manufacturing industry?

Novel ingredient sourcing and processing techniques for pea-protein-based bases can upend production lines and create new categories of dairy-free frozen confections.

What are the implications for the foodservice and restaurants industry?

Operator emphasis on show-stopping, shareable desserts is altering menu engineering and customer flow dynamics within casual and specialty dining venues.

What are the implications for the packaging and cold-chain industry?

Evolving formats for premium frozen novelties and the need for extended shelf-stability introduce opportunities for innovative insulation, portioning, and distribution solutions.

Horchata-Flavored Frozen Novelties : Dairy-Free Ice Cream Sandwich

Lemonade-Infused Ice Cream Sandwiches Image 1

Lemonade-Infused Ice Cream Sandwiches Image 2

The Churro Chata Dairy-Free Ice Cream Sandwich is Award-Winning

Laura McQuarrie — April 7, 2026 — Lifestyle

References: klimon & prnewswire

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KLIMON's Churro Chata dairy-free ice cream sandwich was named a 2026 Food and Beverage Innovation (FABI) Favorite by the National Restaurant Association Show, and PeaMilk (a combination of water and pea protein) is the primary ingredient in this creamy, horchata-flavored frozen dessert sandwich. "We're watching a fundamental shift in food culture," said Alex Cotraviwat, Founder and CEO of Klimon. "Desserts and beverages are no longer the add-on. They're becoming the reason people show up. The new expectation is indulgence without compromise. Cleaner ingredients, dairy-free options, and a premium experience that actually delivers."

KLIMON is set to showcase the award-winning, cinnamon-spiced, dairy-free Churro Chata frozen dessert sandwich, as well as its entire dairy-free product lineup, at the upcoming National Restaurant Association Show.

Trend Themes

Dairy-free Indulgence — Rising consumer demand for decadence without dairy creates room for premium plant-based desserts that rival traditional ice cream in flavor and texture.
Plant-protein Bases — Pea-protein and other water-forward plant proteins are redefining base formulations, enabling creamy mouthfeel while delivering cleaner-label ingredient narratives.
Dessert-as-destination — With desserts becoming the primary reason for visits, experiential and signature frozen novelties are shifting dining traffic patterns and menu strategies.

Industry Implications

Food Manufacturing — Novel ingredient sourcing and processing techniques for pea-protein-based bases can upend production lines and create new categories of dairy-free frozen confections.
Foodservice and Restaurants — Operator emphasis on show-stopping, shareable desserts is altering menu engineering and customer flow dynamics within casual and specialty dining venues.
Packaging and Cold-chain — Evolving formats for premium frozen novelties and the need for extended shelf-stability introduce opportunities for innovative insulation, portioning, and distribution solutions.

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