No dairy, no problem: Where to eat vegan ice cream in the Waterloo region

As plant-based diets become more popular, a growing number of restaurants in Waterloo region say the "cream" aspect of ice cream is no longer necessary.

"Vegan ice cream is becoming more and more accessible," according to Lise-Anne Grgoire of Fairly Frosted Vegan Bakery in Guelph.

"Big brands have finally started producing vegan options, which I think has helped prove to smaller, local establishments that there is a market for vegan options."

Moving away from vegan branding

It isn't just vegans that are buying vegan ice cream, said Aura Hertzog, of Ambrosia Corner Bakeryin Kitchener. She said plant-based ice cream is also popular with non-vegans.

"They just can't handle the milk or they've chosen to remove dairy from their diet for different reasons," says Hertzog.

Hertzog makes small-batch non-dairy ice cream with flavours like cold brew-infusion Chai and a variety with crushed up sesame snaps in it.

The dairy is replaced with coconut milk and coconut cream, which Hertzog saidcan tasteeven creamier than milk-based ice cream.

Real ingredients and comparable cost

Caf Pyrus Outpostoffers Christopher's Gelato brand vegan ice cream. Owner Tyson Reiser said the brand offers good flavour and "actual ingredients."

"Our blueberry ice cream is just blueberries, the dairy alternative and a little bit of sugar. People are really enjoying that," saysReiser, who also owns Caf Pyrus in downtown Kitchener.

Christopher's Gelato can be found at a number of locations including Matter of Taste in Kitchener, Local Renaissance in Elmira and Village Olive Grove in Elora, among others.

The Scoop du Jour truck in Uptown Waterloo sources unique non-dairy ice creams from around the province.

The popular Four All Ice Cream is available in numerous retail locations. They prepare a non-dairy rhubarb and mint-fudge ripple.

Fairly Frosted makes over 20 flavours of vegan ice cream, including classics like tiger stripe and mint chip.

"We have bright, summery flavours as well as more niche flavours like the combination of lavender and matcha marshmallow," says Grgoire, whose ice cream sandwiches can be found at Cafe Pyrus in Kitchener with rotating scoop flavours at Guelph's Boathouse.

Located on Water Street in Cambridge, No Udder prepares plant-based vegan ice creams using coconut milk and cane sugar as sweetener. Their products are available at Waterloo's DVLB, among other venues.

"There's a demand for this in the market. It's just as creamy and delicious as a dairy ice cream," says co-owner Emily Dwornikiewicz.

"We have over 12 different flavours. Tickle Me Blue Raspberry and Chip Off the Old Block are current favourites. The coconut milk is what gives a creamy ice cream-like texture."

Flavour is key

Wherever you find it, flavour is the thing for many ice cream lovers, regardless of dietary preferences, says Reiser.

"The bigger thing is when you look between our plant-based ice cream versus a cream-based ice cream a lot of people have issues with the ingredients. It's not ice cream anymore. It's modified milk ingredients, it's the chemicals and pulp that are in it," Reiser says.

At Ambrosia, customers tell her that they want good flavours and unique ones at that.

"They don't care that it's non-dairy," Hertzog says. "They just say that flavour sounds really great."