Over the last decade, as dairy-free ice cream gained a foothold in the commercial market, its flavors were limited, its texture was often watery and its taste could be questionable. Today, many of these ice creams are smooth and creamy. They can twirl like soft serve and pack into scoops for waffle cones. And the options for both soft and hard versions have vastly improved as the plant-based milk and creamers used to make them have gotten better. “It was just as creamy as regular soft serve,” said Ms. Darnell, 26, who lives in Williamsburg, Brooklyn.

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Persons: Hanna Darnell, ”, Darnell, “ Locations: Williamsburg , Brooklyn