Is KRUNCH FLAVORED VANILLA FROZEN DESSERT WITH MILK CHOCOLATE FLAVORED COATING AND CRISPED RICE BARS, KRUNCH Dairy Free?

Description
Vanilla-flavored frozen dessert features a milk-chocolate-flavored coating studded with crisped rice bars, delivering contrasting creamy and crunchy textures. Typically enjoyed as a handheld treat or quick dessert, reviewers note pronounced sweetness, satisfying crunch, and convenient portioning, while some mention variable coating coverage and occasional melting during transport in warmer climates.

Description
Vanilla-flavored frozen dessert features a milk-chocolate-flavored coating studded with crisped rice bars, delivering contrasting creamy and crunchy textures. Typically enjoyed as a handheld treat or quick dessert, reviewers note pronounced sweetness, satisfying crunch, and convenient portioning, while some mention variable coating coverage and occasional melting during transport in warmer climates.
Ingredients
Skim Milk, Coconut Oil, Sugar, Corn Syrup, High Fructose Corn Syrup, Crisped Rice (Rice Flour, Barley Malt Extract, Sugar, Sea Salt), Soybean Oil, Whey, Chocolate Liquor, Cocoa, Palm Kernel Oil, Soy Mono- and Diglycerides, Cellulose Gum, Vegetable Gums (Guar, Carrageenan, Carob Bean), Whole Milk Powder, Soy Lecithin, Polyglycerol Polyricinoleate, Artificial Flavor, Sodium Citrate, Xanthan Gum, Polysorbate 80, Annatto Color.
What is a Dairy Free diet?
A dairy-free diet eliminates all foods made from or containing milk and milk-derived ingredients, such as butter, cheese, yogurt, and cream. It's essential for people with lactose intolerance, milk allergies, or those who prefer plant-based alternatives. Common dairy substitutes include almond, soy, oat, and coconut-based milks and cheeses. While dairy is a major source of calcium and vitamin D, these nutrients can be replaced through fortified foods or supplements. Many people find going dairy-free helps reduce digestive issues, acne, or inflammation, but balance and proper nutrient intake remain key for long-term health.
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