This non-dairy, plant-based ice cream is made in Massachusetts

When you think of ice cream, you probably think of a frozen dairy dessert, but a local company is making a plant-based, non-dairy alternative that’s growing in popularity. “Every day of the year, we probably make about 200 gallons of ice cream a day,” said Deena Jalal, who runs FoMu Ice Cream with her husband. Their sweet creation mimics traditional ice cream but is made without dairy. imitates dairy products. “Instead of milk or soy, FoMu uses coconut milk.” We bought soy milk and other milk alternatives, but the coconut was the one that handled very little, which makes it such a nice creamy product,” Jalal said. “And the more flavors we would taste at the same time, we were like it worked really well.” “The sweeteners we use are agave and tapioca syrup and then unrefined sugar.” Jalal’s foray into frozen treats began there is over ten years old. At the time, she was working in an American company and decided that she needed a change. To help her decide what to do next, she made a list of all the things she loved. I love food, I love ice cream. And I was like, ‘Ice cream is probably the easiest and happiest thing,'” she said. Soon it became his family’s focus and FoMu was launched. They started with a small store in Allston to test if consumers had a craving for their plant-based treat. to four permanent stores and can be found in Whole Foods freezers and specialty food markets throughout New England. Each set is handcrafted in Massachusetts. Along with his entrepreneurial spirit in the field of ice cream, Jalal has also written a published book titled “Incredible Vegan Ice Cream, Decadent, All-Natural Flavors Made with Coconut Milk”.

When you think of ice cream, you probably think of a frozen dairy dessert, but a local company is making a plant-based, non-dairy alternative that’s growing in popularity.

“Every day of the year, we probably make about 200 gallons of ice cream a day,” said Deena Jalal, who runs FoMu Ice Cream with her husband.

Their sweet creation mimics traditional ice cream but is made without dairy.

Jalal explains the name of the company, “So ‘Fo’ is a play on the word ‘fake’ and ‘Mu’ is a plant-based dairy product. So something that imitates dairy products.”

Instead of milk or soy, FoMu uses coconut milk.

“We sourced soy milk and other milk alternatives, but coconut was the one that handled very little and made such a nice creamy product,” Jalal said. “And the more flavors we tasted together, the more we’d be like it worked really well.”

“The sweeteners we use are agave and tapioca syrup, then unrefined sugar.”

Jalal’s foray into frozen treats began over a decade ago. At the time, she was working at an American company and decided she needed a change.

To help decide what to do next, she made a list of all the things she liked.

“I love people, I love being part of my community, I love food, I love ice cream. And I was like, ‘Ice cream is probably the easiest and happiest thing,'” she said.

Soon it became his family’s focus and FoMu was launched. They started with a small store in Allston to test if consumers had a craving for their plant-based treat.

“We opened the doors and the reception was great. I mean, we got a suite immediately,” Jalal said.

FoMu has expanded to four permanent stores and can be found in Whole Foods freezers and specialty food markets throughout New England. Each set is handcrafted in Massachusetts.

Along with his entrepreneurial spirit in the field of ice cream, Jalal has also written a published book titled “Incredible Vegan Ice Cream, Decadent, All-Natural Flavors Made with Coconut Milk”.

About Thomas B. Countryman

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