Ben & Jerry’s has unveiled its latest flavor: Oatmeal Dream Pie. The sweet treat is a non-dairy frozen dessert featuring gluten-free oatmeal cookies made by Partake, the allergy-friendly food company, and accented with marshmallow swirls. The certified vegan product is shipping now to retail stores throughout the USA.
“Foodie fans can rejoice in this new version of our nostalgic offering,” said Chris Rivard, who helped to shepherd the project with Partake Foods. “We’re thrilled to partner with high-end suppliers who provide the incredible chunks and swirls fans expect from Ben & Jerry’s, and this flavor truly delivers,” added Rivard.
“The chance to work with Ben & Jerry’s is an Oatmeal Dream come true,” said Denise Woodard, founder and chief executive officer of Jersey City, New Jersey-headquartered Partake Foods. “As fellow champions of inclusivity and good food doing good, Ben & Jerry’s has long been on at the top of our list to partner. We are thrilled to join them in freezers across America by providing our one-of-a-kind oatmeal cookies.”
The new flavor is a full-time addition to Burlington, Vermont-based Ben & Jerry’s non-dairy portfolio and will be distributed in pints offered at an MSRP of $5.99 to $6.49.
About Partake Foods
Created in 2016 by Woodard, when her daughter was diagnosed with multiple food allergies, Partake is a Certified B Corporation. The Black-owned, women-led company offers allergy-friendly cookies, baking mixes and pancake & waffle mixes that are certified gluten-free, non-GMO, vegan, and free of the top nine food allergens (wheat, tree nuts, peanuts, milk, eggs, soy, fish, sesame and shellfish). The products are made with better-for-you ingredients and offer a variety of new and nostalgic flavors that those with and without dietary restrictions can enjoy. With radical inclusivity at its core, Partake partners with non-profit organizations actively pursuing an end to food insecurity and creates career opportunities for students at Historically black colleges and universities with its Black Futures in Food & Beverage Fellowship program.