Eclipse Foods, the creator of the first plant-based dairy products that are indistinguishable from conventional dairy, partners with some of the most exciting chefs across the US to announce a new series of limited edition collaboration flavors for the summer, with 100% of proceeds going directly to chefs’ charities of choice.
For the first time ever, Eclipse offers these exclusive flavors, alongside their own signature flavors, throughout the US with nationwide shipping.
Eclipse Foods debuted their groundbreaking plant-based ice cream to much acclaim late last year through partnerships with beloved ice cream brands OddFellows in New York City and Mitchell’s Homemade Ice Cream in San Francisco.
Now for the first time, Eclipse is shipping their ice cream nationally, and partnering with a diverse group of notable chefs and restaurateurs — from established Michelin star winners to rising star talents — to create new limited-time collaboration flavors.
Eclipse Ice Cream Kicks Off Summer With Notable Chef Collaborations Nationwide
All proceeds benefit the chefs’ charities of choice, which include their own local efforts to feed their communities, as well as other grassroots organizations that are advocating for causes they are passionate about.
Kicking off on July 8th, the first round of collaborations include:
Greg Baxtrom Olmsted and Maison Yaki (Brooklyn): Blackberry tarragon ice cream with proceeds benefiting Olmsted’s food bank to feed people in need in Brooklyn.
Moonlynn Tsai, co-owner of Kopitiam and chef of Heart of Dinner (NYC) – Honey Phoenix Oolong milk tea ice cream with proceeds benefiting Moonlynn Tsai’s Heart of Dinner organization that provides culturally appropriate emergency meal assistance for the elderly and underserved in the Asian immigrant population affected by COVID-19.
Trigg Brown of Win Son (Brooklyn): Sweet potato and salty black sugar caramel ice cream with proceeds benefiting Street Soccer USA, which uses sports to improve the health, education and employment outcomes for the most disadvantaged Americans.
Joanne Chang of Flour Bakery (Boston): Sticky sticky bun ice cream with proceeds benefiting Flour Bakery’s Feed a Bostonian in Need program.
Eclipse Ice Cream Kicks Off Summer With Notable Chef Collaborations Nationwide
Nicole Krasinski of State Bird Provisions and The Progress (San Francisco): Toasted almond thyme ice cream with proceeds benefiting Black Earth Farms, a grassroots Pan African and Pan Indigenous Farming Collective growing food in the East Bay.
