If you like delicious quality fast food but prefer to eat plant-based food or can't have dairy, no worries, Shake Shack and NotCo have you covered.

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The beloved fast-food chain and the food-tech pioneer, whose unique AI technology is revolutionizing plant-based innovation, are bringing A Non-Dairy Chocolate Custard and Non-Dairy Chocolate Shake to South Florida locations this summer.

Shake Shack will be the first food company partner in the U.S. to provide NotCo-powered goods. Its mission is to redefine the food industry by substituting animal products with plant-based replacements that are so delightful whoever tries them won't tell the difference. And there is nothing better than kicking off this test with the chain's famous hand-spun daily frozen custard and milkshakes.

"Shake Shack is a brand that I've always loved and grew up enjoying," said Matias Muchnick, CEO and Co-Founder of NotCo. "Their food is unfussy, consistently delicious, and high quality. In a way, Shake Shack has created the perfect blueprint for what we want to emulate with our plant-based foods, and we're so excited to be kicking off this journey into Food Service with their team."

To create the plant-based alternatives, NotCo duplicated the same rich flavor, creaminess, and functionality of the existing products by replacing dairy and egg components in under four months, using technology, AI chefs, and R&D teams. The Non-Dairy Chocolate Frozen Custard is a proprietary recipe. The Non-Dairy Chocolate Shake combines the custard with NotMilk.

The exclusive test of these plant-based products will be available at Winter Park, Garden Mall, Miami Beach, The Falls Coral Gables, Astor Place, Midtown East, Harlem, Upper East Side, and Battery Park City. For additional information, visit the website.

"We have been looking at the plant-based space for a while and are so excited to be partnering with an innovative food-tech leader such as NotCo," said Jeff Amoscato, SVP of Supply Chain and Menu Innovation. "Non-dairy custard and shakes have been something our guests have wanted, and we are looking forward to seeing where this test takes us."