The freezer aisle is in the middle of a major identity crisis. For decades, “ice cream” meant a simple, trusted product made from milk, cream, and sugar. Today, that is no longer a guarantee. Many of the most iconic ice cream brands are quietly changing their relationship with real dairy. Some are cutting costs by reformulating their classic products into “frozen dairy desserts.” Others are expanding their product lines with new, plant-based alternatives to meet a growing consumer demand for dairy-free options.
