New Dairy-Free Italian Ice


Emilee’s Italian Ice Caters to Those Who Are Lactose Intolerant – West Hartford, Connecticut  – (PRLEAP.COM) – Emilee’s Italian Ice successfully changed their product ingredients without compromising taste or quality in order to cater to the 11.03% of the United States’ population who are lactose-intolerant.

Being diagnosed with this condition often means dodging not only meal items, but desserts with dairy products in them as well. The nation’s number one treat, ice cream included. Approximately 1 in 9 or 30-50 million people in this country have been diagnosed as lactose-intolerant.

With this in mind, Emilee’s set out to create a dessert in which almost all could enjoy. This included a dessert for those who were lactose intolerant. Chirs Tabora, co-owner, comments, “If I included dairy ingredients in my product, it would mean nothing to millions of people who are searching for desserts and treats that fit into their dietary restrictions. If I can produce a unique concession for these folks as well as the general public, and leave behind all that would hinder them from eating it, I’ve won for the both of us.”

Emilee’s Italian Ice ( has hit this market with success and are in their fourth summer of hosting concessions. Primarily in states such as New York, Connecticut, Massachusetts, and Rhode Island Emilee’s can be found through outdoor event locations. In addition, Emilee’s can be found at numerous retail establishments and more recently, their first stand-alone pilot location in Columbus, Ohio.

Being a dairy-free product is a positive attribute to any food, but the ability to add fat-free, cholesterol-free, and sugar-free? Truly an all-natural “perfect” treat in more ways than one.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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