Built for the ones who
refused to settle.

Palms exists because dairy-free ice cream has always tasted like a compromise. That's true for almost everything in the "healthier alternative" category — dairy-free, vegan, plant-based — it usually just tastes worse. You already know it before you even try it. We were tired of that being the norm, tired of brands asking you to settle just because you're making a different choice. So we set out to make ice cream the right way, without the dairy, and without the trade-off.

The problem wasn't the idea — it was the execution. Most brands turn to almond milk or oat milk, thinner alternatives that can't replicate the body of real cream. Palms went a different direction. Coconut milk. Full-fat, naturally dense, and rich enough to hold the texture that makes ice cream feel like ice cream.

The result surprises people every time. Not coconut-flavored. Not light or watery. Just ice cream — the kind that coats the spoon, scoops clean, and melts slow. Made from organic ingredients. Naturally lower in sugar. Vegan and dairy-free in every batch.

Palms was born in Houston and built on one conviction: that choosing dairy-free should never mean choosing less.