Time Out New York has unveiled the official vendor lineup for the upcoming “Scooper Bowl” being held in Manhattan’s Bryant Park. The all-you-can-eat ice cream festival will serve a number of vegan options.
All-you-can-eat vegan ice cream options set for the event include Ben & Jerry’s Non-Dairy Caramel Almond Brittle, Haagen-Dazs Non-Dairy Chocolate Salted Fudge Truffle, Van Leeuwen Vegan Chocolate Chip Cookie Dough, and Sambazon’s Acai Sorbet. A $25 ticket gives access to unlimited tastes for as long as supplies last.
According to the website, the Scooper Bowl is the nation’s largest all-you-can-eat ice cream festival that has taken place every summer in Boston for 36 years. This year’s event, which will mark the festival’s 2nd annual NYC event, will kick off the weekend of June 1 and span three days. A portion of proceeds from ticket sales will benefit the Jimmy Fund, a non-profit organization that supports pediatric and adult cancer care, research at Boston’s Dana-Farber Cancer Institute, and pediatric care at Spaulding Rehabilitation Hospital.
Last year, a report by Future Market Insights revealed that the global vegan ice cream market is set to reach $2.45 billion within the next decade, with the US alone accounting for $1 billion of non-dairy ice cream sales. The growing demand for vegan ice cream is apparent as popular ice cream brands like Ben & Jerry’s, Haagen-Dazs, Breyers, and Halo Top have begun to roll out plant-based ice cream. Additionally, Ben & Jerry’s, Haagen-Dazs, and Halo Top also all offer vegan ice cream at respective scoop shops.
On a local level, many local artisanal brands make vegan ice cream in NYC in addition to dairy-based ice cream. Brooklyn-based artisanal ice cream brand Van Leeuwen serves a number of vegan options daily, as well as limited-edition vegan ice cream flavors, vegan whipped cream, and vegan chocolate sauce at its scoop shops. Ample Hills Creamery, another local Brooklyn-based brand, serves makes the coconut-based “Oh Fudge!,” a rich chocolate ice cream infused with rum.
