yogurtRain or shine, winter or summer, ice cream is a universally regarded treat. In fact, 90% of households across the United States regularly indulge in ice cream or frozen yogurt. To boot, 1.5 billion gallons of ice cream and similar frozen desserts are produced in this country on an annual basis. Yet despite the fact that 9% of the milk produced in the U.S. go to creating ice cream, not everyone can indulge in the same kinds of ice cream cups. Rather, for those with dairy allergies, sensitivities, or certain political ideals, dairy milk ice cream is out of the question.

So how do these non-dairy consumers get their ice cream, gelato, and frozen yogurt fixes? Luckily, there are many vegan, non-dairy alternatives available on the market for ice cream lovers. Here are a few of the most popular iterations of non-dairy ice cream:

Tofu
The first non-dairy ice cream available on the market was "Tofutti," a tofu-based dairy-free ice cream. Tofu-based ice cream still communicates that creamy flavor we all know and love. Tofu-based ice cream is typically low-fat while still maintaining a silky texture.

Coconut Based
Coconut-based ice creams have the full fatty, cream texture that traditional ice cream has. Coconut ice creams are typically a combination of coconut milk and coconut cream -- coconut cream is a concentrated coconut milk, and typically contains higher levels of fat. This ice cream can be churned similarly to dairy ice cream with little issues.


Avocado
While it may sound strange, avocado-based ice cream is the newest frozen phenomena that's taking the world by storm. Avocado ice cream is made using cold-pressed avocados, combined with familiar flavor profiles such as lemon, vanilla, and chocolate. While it sounds wacky, avocados blend wonderfully with sweet flavors and have a smooth, creamy texture when frozen.

Would you try any of these? What's your favorite non-dairy ice cream? Let us know in the comments below.