This Plant-Based Ice Cream Supports Great Causes

Scoop up limited-edition flavors from renowned chefs this summer.

July 14, 2020
Related To:

Get a Complimentary 1-Year Subscription to the Food Network Kitchen App

Download Food Network Kitchen to sign up and get access to live and on-demand cooking classes, in-app grocery ordering, meal planning, an organized place to save all your recipes and much more. Own a Fire TV, Fire tablet or Echo Show? You can now get a 1-year complimentary subscription to the app — read here for more details. Terms and conditions apply.

Plant-based ice cream maker Eclipse Foods manages to pack a good bit of marvel into each pint — after all, it calls itself “cowlessly creamy,” promising dairy-free ice cream with a taste and texture indistinguishable from conventional ice cream.

As if that weren’t enough, the company has announced a new summer flavor line-up in collaboration with chefs from coast to coast, serving limited-edition pints with 100% of the proceeds benefitting each chef’s charity of choice.

The company, which launched last year, relies on a "milk" base made from a blend of oat, corn and cassava, plus a dose of molecular gastronomy.

Launch flavors included Vanilla, Chocolate and Cookie Butter. But the new chef series expands the flavor options, with creative combinations such as Blackberry Tarragon (pictured) from chef Greg Baxtrom of Olmsted and Maison Yaki in Brooklyn, benefitting Olmsted’s food bank to help feed hungry Brooklyn residents. Toasted Almond Thyme, from Nicole Krasinski of San Francisco’s State Bird Provisions and The Progress, will benefit Black Earth Farms, a Black and Indigenous farming collective in San Francisco’s East Bay. Phoenix Oolong Milk Tea from Moonlynn Tsai, co-owner of Kopitiam in New York City, will benefit Heart of Dinner, an organization that works against the stigma and discrimination towards people of Asian descent and is currently providing hunger relief to New York City’s Chinatown residents.

The pints ship nationwide and can be scooped up for $17.99 each at eclipsefoods.com. Additional chef-inspired flavors will be announced throughout the summer and will include collaborations with JJ Johnson of Fieldtrip in New York City, Abra Berens of Granor Farm in Three Oaks, Michigan, and Leah Cohen from Pig & Khao in New York City.

Related Links:

Next Up

Vegan Peppermint-Cookie Ice Cream

'Tis the season for all things peppermint! This vegan ice cream is rich and creamy (thanks to coconut milk) yet refreshingly cool from the pop of peppermint.

This Common Ingredient Makes the Best Dairy-Free Ice Cream

And it’s probably sitting in your pantry right now...

The Veggie Table: Dairy-Free Ice Cream

Make homemade ice cream dairy free by substituting coconut milk for milk or cream.

Order This, Not That: Ice Cream

Don’t deny yourself this warm-weather treat on occasion. Here’s how you can scream for ice cream, without having your waistline scream back.

Order This, Not That: Ice Cream Truck

Set limits for the little ones with these better-for-you items to order off the iconic summer ice cream truck.

Make Your Own Ice Cream

Summer may be gone, but ice cream is a timeless treat. Churn your own at home and incorporate fresh fruit and healthy ingredients.

Why We Love Ice Cream

Happy National Ice Cream Day! You can and should indulge in this creamy treat; watch your portions and toppings and the occasional cone is a perfectly reasonable dessert.

Ice Cream Politics: Party Flavors

Red states and blue states don't just disagree about politics—they take sides on ice cream flavors, too. Find out what Food Network Magazine uncovered.

What's Your Favorite Ice Cream?

Food Network Magazine is on a quest to find out how America eats ice cream.