Handel’s Ice Cream and Oatly have partnered up in celebration of National Ice Cream Month to offer consumers a plant-based way to indulge their cravings in a classic frozen treat. The collaborative menu at Handel's leverages Oatly Oatmilk to give the frozen treats a plant-based recipe that doesn't skimp on indulgence to help prove to customers that dairy-free doesn't have to be perceived as less-than. The frozen desserts include the Chocolate Peanut Butter Brownie, Coffee Truffle and Peanut Butter flavors, which are part of Handel's permanent menu for enjoyment through the whole summer and beyond.
Chief Marketing Officer of Handel's Ice Cream Hillary Frei spoke on the partnership with Oatly saying, "Our fans have been asking for more non-dairy options, and we’re excited to deliver them through this partnership with Oatly. Oatly’s Oatmilk brings an incredibly rich, smooth texture that allows us to create non-dairy flavors without compromising the quality, creaminess and flavor that Handel’s is known for in our ice cream. We’re proud to offer guests more choice while staying true to what makes our scoops special.”
Why This Trend Is Growing
- Plant-based Indulgence
- Premium oatmilk formulations are narrowing the sensory gap between dairy and non-dairy desserts, creating space for richer vegan treats that appeal beyond strictly plant-based consumers.
- Branded Ingredient Collaborations
- Partnerships between established dessert chains and recognizable alternative-dairy brands can transform ingredient sourcing into a consumer-facing value signal for quality, trust and novelty.
- Permanent Non-dairy Menus
- The shift from limited-time vegan offerings to year-round menu fixtures reflects a broader opportunity to normalize dietary inclusivity in mainstream frozen dessert experiences.
Industries Being Reshaped
- Ice Cream and Frozen Desserts
- Traditional scoop shops and dessert chains are being reshaped by non-dairy recipe innovation that preserves creaminess while expanding appeal to flexitarian, lactose-sensitive and vegan customers.
- Plant-based Dairy
- Oatmilk and other alternative dairy producers are gaining relevance as texture-enhancing partners for indulgent applications beyond beverages, particularly in premium desserts.
- Foodservice Partnerships
- Collaborative menu development between food brands and restaurant operators is emerging as a scalable pathway for introducing specialized ingredients into familiar consumer occasions.
