This Plant-Based Ice Cream Supports Great Causes
Scoop up limited-edition flavors from renowned chefs this summer.
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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.