Half The Fat Of Regular Ice-Cream And Zero Cholesterol - Dairy Free Ice-Cream Flies Off The Shelves As New Year Resolutions Stick




With half the fat of regular ice-cream Bessant & Drury is a coconut milk based dairy free ice-cream and in January flew off the shelves as healthy regimes kicked in.

Traditional ice-cream has an average of 11 grams of saturated animal fat per 100 grams, whereas Bessant & Drury has just 5.1 grams of the healthiest medium chain saturated fat, the unique properties of which means it cannot be stored as body fat.  Furthermore it contains zero cholesterol - only animal products contain this.
Also vegan and free from gluten, soya, artificial additives, colourings and preservatives Bessant & Drury comes in four flavours; strawberry, vanilla, chocolate and lemon and created a storm upon launch as foodies and celebrities alike voiced their approval at the first ever coconut milk dairy free ice-cream.

Far from a tasteless 'free from' food Bessant & Drury's is a luxury dessert made with the highly nutritious coconut milk which gives it the creaminess of traditional ice-cream. Renowned for its health benefits, the ice-cream was developed when wellness expert and exercise coach Steve Bessant experimented in his kitchen with a borrowed ice-cream maker. Although originally developed for the Free From sector - with dairy intolerance affecting 13.7 million people in the UK the growth of the 'want to' rather than the 'need to' market is fast growing.

Bessant & Drury is stocked in Waitrose, Tesco and 250 independent retailers around the UK.

Since launch Bessant & Drury has scooped two Great Taste Awards, competing against mainstream ice-cream and earlier this year also won the Innovation Award at the Free From awards - its creamy taste bucking the trend of dairy free desserts which until now have been dull and watery and with the inclusion of nuts or soya.

Bessant & Drury was the first coconut milk based ice-cream in the UK, enjoying all of the health benefits of coconut. With its highly nutritious and "functional food" status, coconut was chosen as the main ingredient because it provides many health benefits beyond its nutritional content, which includes being cholesterol free, increasing metabolism, improving calcium and magnesium absorption. It is also a good source of fibre with the added benefit of the fat from coconut being burned by the body rather than stored as body fat.

http://www.bessantanddrury.com/

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