Artisan Scoop Shops OddFellows and Humphry Slocombe Unveil Hyperrealistic Vegan Ice Cream

On November 8, two artisan ice cream chains, OddFellows and Humphry Slocombe, will add a new vegan ice cream option to all five of their locations in New York City and the San Francisco Bay Area, respectively. The launch will mark the public debut of Eclipse Foods, a San Francisco food technology startup which creates what it calls an “udderly indistinguishable” vegan milk with whole food ingredients such as cassava and ancient corn that mimic cow-derived dairy on a molecular level without the use of soy, nuts, coconut, stabilizers, gums, or GMOs. At OddFellows, guests can order two flavors of the new vegan ice cream (Miso Cherry and Olive Oil Plum), while Humphry Slocombe will offer a Mexican Hot Chocolate flavor. 

Eclipse was founded this fall by two food-technology experts: Aylon Steinhart (who previously worked with nonprofit The Good Food Institute) and Thomas Bowman (an award-winning chef and the former Director of Product Development at San Francisco startup JUST). “We founded Eclipse Foods because we want to make it easy for consumers to make sustainable, healthy, and humane choices,” Steinhart said. “Delicious plant-based foods that actually appeal to all types of eaters can and will change the world.” Backed by Reddit co-founder Alexis Ohanian, Gmail founder Paul Buchheit, and Daiya Foods’ former Chairman of the Board Eric Patel, Eclipse’s mission is to produce identical vegan replacements that are cheaper, kinder to animals, and more environmentally friendly than traditional dairy. “While there are a growing number of excellent replacement meat options with brands like Beyond Meat and Impossible Foods, dairy has lagged behind,” Steinhart said. “There are clearly alternative milks, cheeses, and ice creams out there made from nuts and other plants, but there are no true replacements that are indistinguishable from their dairy counterparts. And that’s exactly what we’re doing. It’s been incredible to watch people try our ice cream for the first time, and see the total disbelief on their faces when we tell them it is made of plants.”