Oatly to launch three ice cream flavours at Tesco | Totally Vegan Buzz

Oatly to launch three ice cream flavours at Tesco

Oatly to launch three vegan ice cream flavours featured
Image: Oatly

Plant milk giant Oatly has announced plans to launch three vegan ice cream flavours in Tesco supermarkets this month.

The three flavours, which will be made from oats instead of dairy, will be Chocolate Fudge, Hazelnut Swirl and Salted Caramel.

Image: Oatly

Chocolate Fudge

Oatly said in a statement the decadent Chocolate Fudge ice cream ‘breaks all our own records for unhealthiness, imbalance and general reckless abandon’.

“But hello. If you are going to have an ice cream, why not do it properly?” the company told Totally Vegan Buzz in a statement.

“The cocoa is UTZ-certified, which is yet another big deal. And if you like this ice cream, you probably also like oats, so you’ll be glad to know that all these delicious fudge bites are made from oat drink. Double wow.”

Image: Oatly

Hazelnut Swirl

The Hazelnut swirl is described as a ‘luxurious’ ice cream which features salty caramel sauce and candied hazelnuts.

The product has plant-based fully-hydrogenated fat to improve its health impact.

Image: Oatly

Salted Caramel

Oatly describes its new Salted Caramel ice cream as ‘slightly magical’.

“The smooth and creamy consistency allows the salty caramel ripple to shine through and perfectly balance the sweetness of the vanilla ice cream. It’s complex in its simplicity,” a spokesperson explained. 

The three flavours will be available exclusively from more than 800 Tesco stores across the country from October 30th, and will cost £4.50.

“It’s ice cream. And it’s pretty common knowledge that ice cream makes everyone happy. Then add in good vibes from the fact that all three flavours are made without recklessly taxing the planet’s resources. Wow,” the spokesperson added.

What is your favourite vegan ice cream? Share your thoughts in the comments section below!

About The Author

Published by Oli Gross

Oli’s career and personal ethical values both help shape his reporting of the diverse world of veganism. His background is in local newspaper and magazine journalism, and his work has included reporting court cases, celebrity interviews, business analysis, food and drink features and government legislation.



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