Frozen Dessert Vanilla

There’s so much that’s amazing about this larger-size carton, beyond the fact that it provides more of a really nice plant-based product that can easily and deliciously replace dairy ice cream. How about the ability to encourage sharing, community, generosity, even friendship? All of which are words that appear in most discussions about the secret to happiness, but maybe we’re getting philosophically ahead of ourselves on this product webpage about a non-dairy frozen dessert that comes in a larger container. So yeah, anyway, more scoops for sure!

Since this is simply our Vanilla Frozen Dessert product in a larger container, we considered sending you to the Vanilla Frozen Dessert Pint page for this section but to save you the annoyance of a click, here is what it says: If you would like to make an exact copy of this non-dairy product at home in your kitchen, there are a few things you should know. We’re listing these under “What might be less amazing,” but they could also be under the heading "Difficult ingredients to acquire if you want to make your own Oatly frozen dessert” or “Good luck with that, pal.”

• Stabilizer. Frozen desserts would like to change shape when they come out of the freezer, and even though “stabilizer” may not be at the top of the list of delicious-sounding words, it's quite well-known in frozen dessert circles.

• Saturated fat. The saturated fat in cow’s milk makes dairy ice cream stay in one piece instead of spreading out in a weird way (like in those YouTube videos where astronauts drink floating blobs of water) but we have figured out how to use saturated fat from plants instead — mainly from refined coconut oil. It does the trick quite nicely, thanks.

• The love, thought and care that goes into the oat base from our factory in Millville, NJ. Really difficult to make yourself.

Other

It’s a dairy-free vanilla party in your freezer! Or something like that. May possibly be the key to happiness, but see what you think.