PHOTOS BY MICHAEL PIAZZA / STYLED BY CATRINE KELTY
When we heard there was a company in Watertown making dairy-free, lactose-free, kosher “ice cream” from coconut cream, various nut milks, organic agave nectar and many locally produced ingredients, we had to go check it out. FoMu, with two full-service cafes in Allston and Jamaica Plain, has elevated the vegan dessert scene with their rich and creamy, small-batch ice creams, producing flavors so innovative and delicious that we didn’t miss the milk.
Founded in 2011 by Deena Jalal and her husband, Hin Tang, to satisfy the sweet cravings of customers with dietary restrictions, they now ship their FoMu pints across the country and are stocked by many of the Boston area’s best independent grocers, vegan restaurants and some Whole Foods. Refreshing, wholesome and not too sweet, made with all-natural ingredients and plenty of nutritious, minimally-processed coconut, these alternative ice creams have a gelato-like texture, many are allergy-friendly and come in sophisticated flavors for every palate. The couple also produces organic coconut water and agave-based sorbets, low on the glycemic index, featuring local fruit, herbs, and teas in season. Besides the 8 extraordinary flavors we tasted, their best sellers include Bourbon Maple Walnut, Salted Caramel, Roasted Banana-Peanut Butter, and Chocolate Pudding.
Strawberry Rhubarb Sorbet—made with local berries and rhubarb in sea - son, this light and smooth sorbet gets its sweetness from organic agave and organic cane sugar, but with a hint of cinnamon and nutmeg to imitate a rich, baked crisp.
Thai Chili Peanut—like the best Southeast Asian curries, creamy from coconut milk but with a blast of sweet chili heat, and laced throughout with local Teddy peanut butter and shredded dried coconut.
Avocado—sounds strange but it works: fresh, ripe avocados blended with coconut cream, organic agave and cane sugar, with just a hint of lime, we hear it’s Tom and Gisele’s favorite; they get it delivered to their door.
Arnold Palmer Sorbet—like the best iced tea lemonade you’ve ever had, but even colder and more refreshing, this coconut water sorbet uses fresh lemon juice and Water - town’s MEM Tea Imports’ black tea. Available with or without vodka for a grown-up treat.
Mango Habanero — richly flavored with mango puree and creamy coconut, the hot pepper extract gets you at the finish. Eat it on the beach, with your feet in the sand, for an instant transport to the tropics.
Sweet Lavender — fragrant and floral, sweetened with organic brown rice syrup, agave, and maple syrup, this delicate ice cream is naturally colored with purple carrot juice. Try it with a glass of champagne and a few blueberries on the side.
Rosewater Saffron — bright orange saffron threads are laced through this lemonyellow, custard-like ice cream, redolent of saffron flavor, a hint of vanilla, and a rosewater finish. Serve after a spicy seafood supper, like paella from the grill, and a glass of amontillado sherry.
Dark & Stormy—just like the iconic summer - time cocktail, this sweet treat gets its signature flavor from molasses, fresh ginger, a squeeze of lime, and just a dash of dark rum.
481 Cambridge St, Allston 617 Centre St, Jamaica Plain
Also available online or in stores; see FoMuicecream.com
Sarah Blackburn is a home cook, recipe developer, vegetable gardener and managing editor of Edible Boston. She can be reached at firstname.lastname@example.org