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

Vegan Salted Caramel Brownie Skillet

  • Makes: 8 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup Ripple Chocolate Milk
  • ¼ cup plus 1 tablespoon melted coconut oil, divided
  • 1/2 cup applesauce
  • 2 teaspoons vanilla
  • 4 oz bittersweet vegan chocolate, chopped
  • ¼ cup chopped walnuts
  • Topping: vegan caramel sauce, flaky sea salt, dairy-free ice cream

Directions

  1. Preheat oven to 350°F. Coat a 10-inch cast iron skillet with 1 tablespoon coconut oil.
  2. Sift together flour, sugar, cocoa, baking powder and salt.
  3. Stir in Ripple Chocolate Milk, remaining coconut oil, applesauce and vanilla.
  4. Mix in chopped chocolate and walnuts; spread in prepared skillet.
  5. Bake 25-30 minutes.
  6. To serve, top with vegan caramel sauce, a sprinkle of flaky sea salt, and a scoop of dairy-free ice cream, if desired.

What to read next

Vegan Chocolate Hazelnut Protein Muffins

Makes: 9 muffins Ingredients 2 large bananas, mashed 3 tablespoons chia seeds 1/2 cup Ripple Unsweetened Original Milk 1/4 cup chocolate hazelnut butter 1/3 cup unsweetened applesauce 2 scoops Ripple

Vegan Lemon Bars

  Ingredients   Crust: 1 1/2 cups all-purpose flour 1/2 cup sugar 1/4 teaspoon salt 1/2 cup vegan butter 1/4 cup Ripple Vanilla Milk   Lemon Curd: 2/3 cup lemon juice 1/2 cup sugar 1/4