US plant-based ice cream brand Eclipse has collaborated with notable chefs to develop a range of limited-edition ice cream flavours. All profits from the ice cream sales will go to the chefs’ charities of choice.
The ice cream flavours include:
- Garden Lemon Verbena, developed by Michael Tusk and Jennifer Felton. They have chosen to support Feed The Future, which addresses global hunger and food insecurity.
- Roasted Plantain With Coconut Cream and Salted Caramel, developed by Chef JJ. This flavour benefits Harlem Park to Park, aiming to support Harlem’s economic development while honouring its culture.
- Turkish Cardamom Coffee, developed by Jamie Bissonnette and Ken Oringer and supporting Off Their Plate. This charity provides food to frontline workers.
- Cherry Sesame Swirl, developed by Suzanne Cupps and supporting City Harvest to feed New Yorkers in need.
- Salted Caramel Peach Pie, developed by Maya-Camille Broussard and supporting Justice of the Pies’ I KNEAD LOVE. This initiative helps children from low-income families to develop cooking skills.
- Sweet Corn & Sesame Fennel Crunch, developed by Ben Daitz and supporting Grassroots Law Project. The project advocates for structural change in the criminal justice system.
- Thai Iced Tea, developed by Tom Naumsuwan and supporting Heart of Dinner. This charity fights discrimination against people of Asian descent.
©Eclipse
The new flavours follow on from Eclipse’s previous round of chef collaboration ice creams, which launched earlier this summer and featured chefs such as Greg Baxtrom and Moonlynn Tsai.
All flavours are sold by the pint and will retail for $17.99, with 100% of profits going to charity. They are now available for pre-order from Eclipse’s online shop.
