Vegan Ice Cream Market Set to Reach $1.05 Billion by 2032

Dairy-free alternatives like almond, soy, oat, and coconut milk are becoming mainstream, while newer bases, such as cashew and hemp, are creating diverse textures and flavors. Unique options like matcha green tea, lavender honey, and turmeric chai cater to those seeking novel tastes and added health benefits. In February 2024, the Unilever-owned brand Magnum introduced its vegan Blueberry Cookie Ice Cream with a sorbet center, showcasing the expanding range of flavors in the plant-based market.

Health-conscious consumers are also drawn to natural sweeteners like agave and coconut sugar, which enhance flavors without compromising on nutrition. Superfoods and other innovative ingredients, including spirulina and adaptogens, are being used to appeal to this audience. These developments are attracting not only vegans but also those with dairy allergies, lactose intolerance, or dietary restrictions, contributing significantly to market growth.

The Asia-Pacific vegan ice cream market is growing due to rising disposable incomes and a preference for high-quality products. Countries like China, Japan, India, and New Zealand are experiencing increased demand for vegan frozen desserts, driven by changing dietary habits and a growing middle-class population. China's expanding middle-income group presents a ripe opportunity for premium and artisanal ice cream brands to cater to evolving tastes.

In Japan, where traditional flavors such as matcha, black sesame, and cherry blossom are staples, consumers are also exploring bolder options, including squid ink and wasabi. In March 2024, Eclipse Foods launched its plant-based ice cream brand, eclipseco, in Japan with flavors like Cookie Butter Crumble, Classic Chocolate, and Mango Passion Fruit. Available at Family Mart stores in Tokyo, this launch marks a key milestone for the company in the Japanese market, according to Kaori Onguchi, Eclipse Foods' country manager.