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
PET Bottles vs. Virgin Plastic
Plastic Saved
 lbs
Pounds of virgin plastic saved by using 100% PCR bottles
Pounds of virgin plastic saved by using 100% PCR bottles

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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 2 LifeCycle Assessment of Non-Dairy Milk, 2017 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

Graham Cracker Ice Cream Sandwiches

Ingredients

  •  
  • 2 pints Ripple Chocolate Ice Cream
  • 9 graham crackers
  • 1 1/2 cups vegan Mini Marshmallows
  • 1 1/2 cup vegan dark chocolate
  • 1 tbsp coconut oil
  •  

Cake Directions

  1. Line an 8×8 baking pan with parchment paper; this will make it easier to remove the frozen ice cream.
  2. Warm the 2 pints of ice cream in the microwave for about 20 seconds or until easy to remove from the containers.
  3. Scoop all contents of both containers in a medium bowl and add the marshmallows; stir to combine.
  4. Pour the ice cream into the lined baking pan and smooth into an even layer.
  5. Freeze for 4 hours or overnight.
  6. Remove the ice cream by lifting the parchment then cut into 9 even squares.
  7. Break each graham cracker in half and gently press 1 piece to each side of the 9 square, making it a graham cracker sandwich.
  8. Place the newly formed sandwiches onto a baking sheet and put them into the freezer for about 20 minutes.
  9. While the graham cracker sandwiches freeze, heat the chocolate and coconut oil in the microwave for 30 seconds at a time until the chocolate has melted.
  10. Working quickly, dip each ice cream sandwich halfway into the chocolate and place back on the baking sheet.
  11. When all 9 are dipped, freeze again until chocolate has hardened.

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