We’re milking
our plants
Churning corn, cassava, rapeseed and potato into the world's creamiest non-dairy ice cream
CNN
“We tasted this plant-based ice cream and can happily report it's delicious"
SF Chronicle
“Berkeley’s Eclipse Foods releases vegan ice cream that tastes just like dairy”
Forbes
“The ice cream was rich and creamy, and not icy or chalky like some others”
Tastes great, does good
Chef crafted
Our chef and co-founder has worked at restaurants totaling 16 Michelin Stars, bringing the highest standards to every flavor
Dairy’s lick-a-like
Mimicking milk’s creaminess, molecule-for-molecule, with cassava, corn, rapeseed and potato
Appetite for better
Doing our part to create a positive impact for animals, people, and the planet
Stop. We’re blushing. (Keep going.)
Stop.
We’re blushing.
(Keep going.)
california
“One of the best ice creams I have ever had, period.”
california
“I had to go back and check the label to make sure that it is indeed vegan.”
texas
“I found myself thinking… is this really vegan??!”
Stuff we send our moms
Eclipse News!
To Mom
Subject
