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

Dairy-Free No Bake Chocolate Tart

 

  • Makes: 8 servings

Ingredients

  • For the Filling
  • 1 cup Ripple Vanilla Half & Half
  • 2 cups vegan chocolate chips
  • ½ tsp vanilla extract
  • ½ tsp nutmeg
  • 2 T coconut oil
  •  

  • For the Crust
  • Vegan vanilla sandwich cookies
  • 8 tablespoons vegan butter
  •  

  • Toppings
  • Powdered sugar, blueberries, raspberries, coconut cream

Directions

  1. To begin, make a double broiler and melt your chocolate chips.
  2. Add Ripple Half & Half and let your chocolate and milk melt.
  3. Once Half & Half and chocolate are fully melted and incorporated, add vanilla, nutmeg and coconut oil. Mix until fully combined and set aside.
  4. Make your crust by blending the sandwich cookies and butter in a food processor until a doughy consistency is achieved. Press into your tart mold.
  5. Pour the chocolate mixture into the tart crust and place in the freezer for 30 mins – 1 hour.
  6. Once solid, top the tart with coconut cream, blueberries, raspberries and powdered sugar. Slice to section out and serve.

What to read next

Vegan Protein Cookie Dough

Makes: 2 servings Ingredients 1 scoop Ripple Vanilla Protein Powder 1/2 cup almond flour ¼ cup almond butter ¼ cup maple syrup 2 tablespoons dairy-free chocolate chips 2 tablespoons vegan sprinkles Ri

Vegan White Chocolate Dipped Matcha Pops

Makes: 8 servings Ingredients 2 cups Ripple Vanilla Milk 2 teaspoons matcha powder ½ cup dairy-free white chocolate chips 2 teaspoons coconut oil Directions Commbine the milk and matcha powder in a bl