One thing I love about the vegan lifestyle is that many of those involved are committed to the environment, and the folks at FoMu are no exception. Specializing in premium alternative ice cream, the company’s ingredients come from local sources, their disposables and packaging are compostable or recyclable, and their stores are built from recycled materials (source).
Based out of Watertown, MA, FoMu (short for “faux moo”) started making and selling their gourmet ice cream in 2011. FoMu’s products are 100% plant-based and certified kosher, using organic ingredients whenever possible, and sweetened with agave nectar and unrefined cane sugar. Not only are their ice creams, toppings and inclusions made from scratch, most of their ice creams are coconut-based, some of which are free from gluten and nuts.
Upon first glance at their list of ice creams, my interest in FoMu was piqued when I noticed flavors such as Avocado and Bourbon Maple Walnut. Alcohol in ice cream? Yes, please! Should you not be the adventurous type when it comes to ice cream, have no fear, among their current selection of 21 flavors, FoMu offers classics such as Mint Chip, Strawberry and Vanilla Bean.
If you don’t live on the east coast, this will come as great news to you: FoMu ships their ice cream to nearly anywhere in the Contiguous United States! With summer just around the corner, now is the perfect time to enjoy some of this sweet, creamy goodness.
The word I would use to describe this ice cream is magical. FoMu’s Banoffee Pie is a banana and toffee ice cream studded with dark chocolate chips and graham crackers. Basically it is a pie turned into ice cream. Clever! The various inclusions in this ice cream go very well together, with each bite giving you different flavors to enjoy. Banoffee Pie is perfect for anyone, especially the kids.
Cake and Batter
Tied for first place as my favorite FoMu ice cream, Cake and Batter is vanilla cake batter ice cream with chunks of homemade cake. I find this particular flavor to be refreshingly sweet, and the chunks of chocolate cake bring it to the next level. This is one of those ice creams that someone could easily eat a whole pint of if left to their own devices. It’s sinfully delicious!
Dark and Stormy
The most creative and mature ice cream of the bunch, Dark and Stormy is fashioned after the popular cocktail, which features dark rum, ginger and a hint of lime. With a softer texture, this gluten-free ice cream is ready-to-eat right out of the freezer. Upon first bite, Dark and Stormy has a strong ginger flavor, which is a bit overpowering for my tastes; however, this ice cream is an excellent choice for those who like the spice. The ginger provides a very slight kick, which is accented by the rum undertones.
I like salted caramel and am somewhat of a self-proclaimed caramel snob. There is a particular sweet to salty ratio that needs to be met in order for me to approve of it. When I tried FoMu’s Salted Caramel ice cream, I was very impressed! The salted caramel flavor is excellent and keeps me going back for spoonful after spoonful. One minor thing I noticed, however, is a slight burnt aftertaste. Depending on how you look at it, it can be a good thing as it adds an extra dimension of flavor. This gluten-free ice cream is tied for first place as my favorite of the bunch.
I’ve always enjoyed going against the norm by having breakfast for dinner, so why not have dessert for breakfast? Feeling adventurous, I wanted to try melting one of FoMu’s ice creams and using it in pancake batter…it worked! These pancakes are gluten-free (if you use a gluten-free ice cream) and can be flavored with any ice cream of your choosing.
Gluten-Free Ice Cream Pancakes
Yields 8 (5-6 inch) pancakes
1 cup sweet white sorghum flour
1/2 cup + 4 teaspoons gluten-free oat flour
1/2 cup + 4 teaspoons potato starch
2 tablespoons granulated sugar
1 tablespoon gluten-free baking powder
3/4 cup gluten-free FoMu ice cream, melted*
1 cup regular unsweetened almond milk
2 tablespoons canola oil
In a medium-size bowl, mix together dry ingredients. Add wet ingredients and stir just until combined.
Heat a non-stick frying pan or pancake griddle over medium heat. Pour approximately 1/3 cup batter into the pan.
Allow pancake to cook for 30-60 seconds, or until bubbles form and edges lose their gloss. Flip over and cook an additional 30-60 seconds on the other side. Remove and place on a paper towel-covered plate.
Repeat until all batter has been used. Allow to cool slightly before consuming.
*There are currently four FoMu ice cream flavors that are not gluten-free: Banoffee Pie, Chocolate Brownie, Cake and Batter, and Cookie Dough.
NOTE: The products noted above were free samples provided by FoMu, which has no affiliation with Vegan Food Addict. The views and opinions expressed herein are solely that of Vegan Food Addict and do not necessarily reflect that of others.