Over the past few decades, the increase in popularity of plant-based products has exploded. As such, the number of non-dairy frozen desserts that do not meet the Standard of Identity has increased exponentially in recent years. These products can be made from a variety of ingredients; products containing coconut, cashew, almond, soy, oatmeal, rice, and banana can now be found in the supermarkets. A summary of products on the market is provided along with an evaluation of their structural elements (ice, air, and fat) and physical properties (melt-down rate, shelf life). In general, these products have been formulated to have similar composition and properties as dairy-based ice cream.