Ripple Effect
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The Ripple Effect

Ripple is built on the truth that even the smallest actions can have far reaching impacts.

Your small actions can have far reaching impacts. These are the real-time effects of Ripple milk being sold.

When you choose Ripple, you are creating positive impacts that ripple through our world. We call it the #rippleeffect and your impacts are pretty enormous... and growing.

These are the real-time effects of Ripple milk being sold.

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Ripple vs. Dairy Milk1
Carbon Saved
 lbs
Pounds less carbon used to produce Ripple milk2
Pounds less carbon used to produce Ripple milk2
Sugar Saved
 lbs
Pounds less sugar in Ripple milk3
Pounds less sugar in Ripple milk3
Ripple vs. Almond Milk4
Water Saved
 gal
Gallons less water used to produce Ripple milk2
Gallons less water used to produce Ripple milk2
Protein Added
 lbs
Pounds more protein in Ripple milk5
Pounds more protein in Ripple milk5

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1 Comparisons based on the same volume of all varieties of Ripple milk sold vs. the same volume of all varieties of dairy milk 2Comparisons based on the water used to get the same amount of protein from Ripple and almond milk. LifeCycle Assessment of Non-Dairy Milk, 2022 3 The weighted average of sugar across all varieties of milk is 13g in 1 cup vs. the weighted average of sugar across all varieties of Ripple milk is 7g in 1 cup. Milk sugar data from USDA National Nutrient Database for Standard Reference Legacy Release, April 2018. Milk consumption data from USDA 4 Comparisons based on the same volume of all varieties of Ripple milk sold vs. the same volume of almond milk 5 1 cup of almond milk contains 1g protein v. 1 cup Ripple milk contains 8g protein. Almond milk data from USDA National Nutrient Database for Standard Reference Legacy Release, April 2018

Berry Pretzel Ice Cream Cake

  • Prep Time: 25 minutes
  • Cook Time: 15-20 minutes
  • Freeze Time: 8 hours
  • Servings: 14-16

Ingredients

  •  
  • For the Pretzel Crust:
  • ½ cup (1 stick) unsalted vegan butter, melted
  • 1 ¾ cups pretzel crumbs
  • ¼ cup granulated sugar
  • ½ teaspoon fine sea salt
  •  
  • For the Blueberry Compote:
  • 1 cup fresh or frozen blueberries, thawed if froze
  • 2 tablespoons maple syrup
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • ⅛ teaspoon ground cinnamon
  •  
  • For the Filling:
  • 4 pints Ripple Vanilla Frozen Dessert
  • 1 cup fresh strawberries, hulled & diced
  • ½ cup pretzel sticks, chopped
  •  
  • For Topping:
  • One 9 ounce container frozen whipped coconut topping
  • 2 cups fresh strawberries, hulled & sliced thin
  • ½ cup fresh blueberries
  • ¼ cup pretzels, chopped

Directions

  1. Bake the crust: To a medium mixing bowl add all ingredients. Use a spatula to stir until combined.
  2. Transfer mixture to a 9-inch springform pan that has been lined with parchment paper.
  3. Firmly press the crumbs into the bottom of the pan. (Note: you can use the bottom of a measuring cup to help with this).
  4. Place the pan in the freezer while you prepare the other components.
  5. Make the blueberry compote: To a 2-quart saucepan over medium-high heat, add all ingredients. Bring to a boil. Reduce heat to medium and continue cooking until mixture has thickened and reduced slightly, 10-15 minutes. Transfer to refrigerator and let cool completely before assembly. Note: Short on time? Skip this step and use ¾ cup of your favorite blueberry jam!
  6. For the filling: Allow the Ripple Vanilla Frozen Dessert to soften for 5-10 minutes.
  7. Transfer frozen dessert to a large mixing bowl. Add strawberries and pretzel sticks. Use a spatula to combine.
  8. Swirl in blueberry compote filling (don’t overmix so you get nice swirls).
  9. Pour the mixture over the pretzel crust. Use a spatula to smooth the surface. Cover tightly with plastic wrap and place in the freezer to set at least 8 hours, or overnight.
  10. When ready to serve, remove cake from springform pan and top with whipped coconut topping, strawberries, blueberries, and pretzels. Slice and serve frozen.

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