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

Roasted Strawberry and Rhubarb Sundaes

  • Prep Time: 10 minutes
  • Cook Time: 10-15 minutes
  • Servings: 2-4

Ingredients

  • For the Roasted Fruit:
  • 6 ounces ripe strawberries, hulled & halved
  • 6 ounces fresh rhubarb, cut into 1-inch pieces
  • ⅓ cup granulated sugar
  • 1 vanilla bean, split lengthwise and seeds removed
  • 2 sprigs fresh tarragon
  • 2 teaspoons lemon zest
  •  
  • For the Sundaes:
  • 1 pint Ripple Vanilla Frozen Dessert
  • ½ cup sliced almonds, toasted
  • 2 tablespoons fresh mint leaves

Directions

  1. Preheat oven to 425°F. Line a 9-inch x 13-inch baking pan with parchment paper.
  2. To a medium mixing bowl add strawberries, rhubarb, sugar, vanilla bean and seeds, tarragon, and lemon zest. Toss to fully coat the fruit.
  3. Arrange fruit in an even layer on the prepared pan. Place in the oven and bake until fruit has softened and sugar has dissolved, 10-15 minutes. Remove from oven and place half of fruit mixture into a mini food processor (or a handheld immersion blender can be used) and process until smooth. Transfer to a small bowl and stir in remaining whole fruit pieces.
  4. Let cool completely before assembling the sundaes (Note: if you prefer the fruit chilled, place in the refrigerator until ready for assembly).
  5. When ready to serve, spoon some of the roasted fruit mixture into a sundae glass or bowl. Top with a few scoops of Ripple Vanilla Frozen Dessert, a sprinkling of toasted almonds, and a few mint leaves. Repeat the layering process to fill the glass or bowl. Serve immediately.

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