Global Plant-Based Ice Cream Market Size, Share, and Trends Analysis Report – Industry Overview and Forecast to 2032

Plant-Based Ice Cream Market Size

• The global plant-based ice cream market was valued at USD 6.34 billion in 2024 and is expected to reach USD 67.92 billion by 2032
• During the forecast period of 2025 to 2032 the market is such as to grow at a CAGR of 34.50%, primarily driven by the increasing consumer demand for dairy-free and healthier dessert alternatives
• This growth is driven by factors such as the rising awareness of health benefits, growing preference for vegan and lactose-free diets, and the increasing availability of plant-based ice cream options in retail stores

Plant-Based Ice Cream Market Analysis

• In 2025, the plant-based ice cream market is experiencing notable growth as consumer preferences shift toward dairy-free and ethical dessert options
• Coconut milk-based ice creams are widely popular due to their rich texture and taste that closely resembles traditional dairy ice cream
• Fruit flavors such as strawberry, mango, and mixed berries are especially favored by consumers seeking refreshing and naturally sweet plant-based options
• Tubs are the most preferred packaging format for plant-based ice cream as they offer convenience and are well-suited for household use 
  • For instance, brands are launching creative flavors such as matcha and salted caramel to cater to adventurous consumers and broaden their appeal 
• In conclusion, the plant-based ice cream market continues to grow as innovation and evolving consumer habits drive demand for healthier and more sustainable frozen treats

Report Scope and Plant-Based Ice Cream Market Segmentation     

Plant-Based Ice Cream Market Trends

“Evolving Preferences for Healthier Dessert Options”

• The plant-based ice cream market is experiencing significant growth as consumer demand for healthier, sustainable, and dairy-free dessert options increases
• Coconut milk-based ice creams are gaining popularity due to their rich texture and flavor, closely resembling traditional dairy ice cream
• Fruit-flavored plant-based ice creams, such as strawberry, mango, and mixed berries, are particularly favored by health-conscious consumers seeking refreshing and naturally sweet options
• Tubs remain the most preferred packaging format for plant-based ice cream, offering convenience and suitability for home consumption 
• For instance, brands are introducing innovative flavors such as matcha and salted caramel to cater to adventurous consumers and expand their product offerings
• In conclusion, the plant-based ice cream market continues to evolve, driven by consumer preferences for indulgent yet healthier and more sustainable dessert options

Plant-Based Ice Cream Market Dynamics

Driver

“Rising Consumer Shift Toward Plant-Based Lifestyles”

• Consumers are shifting toward plant-based and dairy-free lifestyles due to increasing awareness of health benefits, environmental impact, and animal welfare concerns
• Plant-based ice creams made from coconut, almond, oat, and soy milk are preferred as they offer a similar texture and taste to traditional dairy options without cholesterol or lactose
• Many individuals with lactose intolerance or dairy allergies are opting for plant-based frozen desserts, contributing to rising demand in this category 
  • For instance, brands such as Oatly and So Delicious have expanded their ranges with innovative plant-based ice cream flavors made from oat milk and coconut milk respectively
• Social media influencers and food bloggers regularly share plant-based recipes and reviews, helping to normalize dairy-free choices and increase their popularity
• In conclusion, consumer interest in plant-based ice cream is growing rapidly and its availability in major retail stores has turned it into a mainstream frozen dessert choice

Opportunity

“Rising Innovation in Flavors and Ingredients”

• As consumer expectations rise, the plant-based ice cream market offers space for creative flavor innovations beyond traditional choices such as vanilla and chocolate
• Brands are experimenting with unique ingredients such as matcha, lavender, chai spice, and alcohol-infused options to appeal to adventurous and younger consumers
• Functional ingredients such as protein, probiotics, and adaptogens are being included to create ice cream that offers health benefits along with indulgence 
  • For instance, several new launches now feature oat or pea protein to enhance both nutrition and texture without compromising on flavor
• Products with clean labels and visible whole-food ingredients such as fruit pieces and nut swirls are increasingly gaining consumer interest
• In conclusion, innovation in flavor and formulation is helping brands expand their reach and connect with new consumer groups seeking better-for-you dessert options

Restraint/Challenge

“High Production Costs and Premium Pricing”

• The production of plant-based ice cream involves costly ingredients such as almond, cashew, and oat milk, which are more expensive than traditional dairy milk especially when sustainably sourced
• Replicating the creamy texture of dairy ice cream often requires natural stabilizers, emulsifiers, and advanced technology, increasing manufacturing complexity and cost
• The higher retail price makes these products less accessible to price-sensitive consumers, particularly in lower-income segments
• In many developing areas, limited infrastructure for plant-based processing adds to supply chain issues and restricts widespread availability 
  • For instance, smaller startups often face difficulty scaling production and competing with larger brands that can afford cost-cutting technologies and bulk sourcin 
• In conclusion, high production and retail costs remain a major hurdle, making it essential for brands to innovate around affordability to reach a wider audience and sustain long-term growth

Plant-Based Ice Cream Market Scope

The market is segmented on the basis of product source, distribution channel, packaging, flavour, and form.

Plant-Based Ice Cream Market Regional Analysis

“North America is the Dominant Region in the Plant-Based Ice Cream Market”

• North America holds the largest share in the global plant-based ice cream market, driven by increasing consumer awareness and changing dietary preferences
• The U.S., in particular, exhibits a rising demand for vegan alternatives as more consumers adopt plant-based diets
• Flexitarianism, where individuals predominantly follow a plant-based diet with occasional animal products, is contributing to the growth of the market
• The region benefits from a high level of disposable income, enabling consumers to invest in premium plant-based ice cream options
• Retail giants and supermarkets in North America are expanding their plant-based product offerings, making these alternaftives more accessible to a broader audience 
• In conclusion, a rising demand for vegan and dairy-free alternatives is being observed as more consumers adopt plant-based lifestyles

“Asia-Pacific is Projected to Register the Highest Growth Rate”

• The Asia-Pacific region is experiencing significant growth in the plant-based ice cream market due to increasing consumer awareness and demand for plant-based desserts
• Countries such as China and India are witnessing a shift in consumer preferences towards non-dairy-based ice cream products
• Rising health and fitness consciousness, along with innovative product launches, are contributing to the market's growth in this region
• Consumers are increasingly opting for coconut and almond-based ice creams, which are perceived as healthier and tastier alternatives to traditional dairy options
• The expansion of retail infrastructure and the availability of diverse plant-based ice cream options are further fueling the market's rapid growth in Asia-Pacific
• In conclusion, Asia-Pacific region is experiencing the fastest growth, driven by changing consumer preferences and increasing health awareness

Plant-Based Ice Cream Market Share

The market competitive landscape provides details by competitor. Details included are company overview, company financials, revenue generated, market potential, investment in research and development, new market initiatives, global presence, production sites and facilities, production capacities, company strengths and weaknesses, product launch, product width and breadth, application dominance. The above data points provided are only related to the companies' focus related to market.

The Major Market Leaders Operating in the Market Are:

• Chr. Hansen Holding A/S (Denmark)
• Yakult Honsha Co., Ltd (Japan)
• Nestlé (Switzerland)
• DuPont (US)
• MORINAGA & CO., LTD (Japan)
• BioGaia AB (Sweden)
• Protexin (UK)
• Daflorn Probiotics UK (UK)
• DANONE (France)
• Yakult U.S.A. Inc. (US)
• Deerland Enzymes, Inc. (US)
• UAS Laboratories (US)
• Goerlich Pharma GmbH (Germany)
• SANZYME BIOLOGICS PVT. LTD. (India)
• DSM (Netherlands)
• NutraScience Labs (US)
• Kerry Group plc (Ireland)
• Lallemand Inc. (Canada)
• Lonza (Switzerland)
• Winclove Probiotics (Netherlands)
• Probi (Sweden)

Latest Developments in Global Plant-Based Ice Cream Market

• In January 2025, Innova Market Insights reported a 6% increase in global ice cream and frozen yogurt product launches over the past year, driven by evolving consumer preferences. The report highlights that 36% of consumers prefer to limit unhealthy ingredients to make indulgent foods healthier. In response, product launches incorporating stevia, monk fruit extract, and preparations made with fruit pulp and juice concentrates have emerged, catering to this demand by offering products with reduced or no added sugar
• May 2024, Mintel's Global New Product Database (GNPD) reported that plant-based ice cream now comprises 7% of all global ice cream product launches, more than triple the previous share. Japan has emerged as a leader in ice cream innovation, accounting for 10% of global product launches and surpassing the United States in this regard. Japanese consumers' affinity for unique flavors and formats has propelled the country to the forefront of ice cream innovation, inspiring global trends
• In March 2024, Eclipse Foods introduced its plant-based ice cream bonbons in the United States. These non-dairy treats feature ultra-creamy ice cream encased in a velvety chocolate shell, available in flavors such as Chocolate Hazelnut Truffle, Peanut Butter Pretzel, and Coffee Almond Crunch. Developed by an award-winning chef, the bonbons aim to deliver a luxurious taste experience that mirrors traditional dairy-based desserts
• In February 2024, Magnum expanded its vegan offerings with the launch of the Chill Blueberry Cookie ice cream in the UK, Germany, Austria, and Switzerland. This new product features vanilla biscuit-flavored ice cream with cookie pieces and a blueberry sorbet core, all encased in vegan milk chocolate. Available as individual sticks or in packs of three, it is part of Magnum's "mood-inspired" range, which also includes the non-vegan Euphoria Pink Lemonade flavor 
• In August 2021, Noto, a plant-based food brand, launched its range of vegan ice cream. The new offerings are designed to cater to consumers seeking healthier, dairy-free alternatives, using high-quality ingredients to deliver a rich, creamy texture. The ice cream comes in various unique flavors, aiming to appeal to both vegan and non-vegan customers looking for indulgent yet ethical dessert options

SKU-55304