Magnum relaunches its vegan ice cream with a new recipe

Magnum has introduced a new vegan ice cream recipe for its vegan range, including Magnum Vegan Almond, setting the benchmark for plant-based indulgence with its most velvety vegan ice cream yet.

The new velvety soy protein-based ice cream, paired with Magnum’s signature cracking vegan chocolate, delivers the luxurious ice cream experience Magnum is known for, it says.

The soy recipe replaces Magnum’s former pea protein recipe to offer consumers a more velvety taste and texture. In addition to the new recipe, the single stick will be available in a new premium pack design to elevate its visibility in freezers and to help convenience retailers boost impulse sales.

Magnum’s vegan ice cream portfolio has seen incredible growth in the last year, largely attributed to the successful launch of the 2024 Magnum Blueberry Cookie innovation. With the number of consumers seeking plant-based alternatives continuing to grow the plant-based segment continues to drive incrementality in the ice cream category.

Daniel Lythgo, brand manager at Unilever, says: “Magnum is committed to providing delicious products that support consumers’ vegan, vegetarian, or flexitarian lifestyles all year-round. This new soy-based recipe not only delivers an exceptional taste experience but also presents a significant opportunity for retailers to help drive incremental ice cream sales.”