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Beckon Ice Cream Relaunches First-Ever Premium Lactose-Free Dairy Ice Cream

Formerly Branded as Minus the Moo, Beckon is Now Available in Grocery Stores Across the Northeast
Beckon Ice Cream Lactose Free & Dairy Full

June 13, 2018 BOSTON, Mass. – Minus the Moo, the first premium lactose-free dairy ice cream on the market, announced that it has officially rebranded to Beckon.   The rebrand seeks to differentiate Beckon from the plethora of dairy-free alternatives in the freezer aisle and convey to lactose-sensitive ice cream lovers that they can have real dairy ice cream again. Beckon will be available in stores and online in June 2018.

Co-founded by female entrepreneurs Katy Flannery and Gwen Burlingame, Beckon has distinguished itself as an ice cream favorite for those who are lactose intolerant.  Beckon’s unique process allows its ice cream to be made from traditional ice cream ingredients, including milk and cream, but without the lactose.  By using the natural enzyme the body needs to digest lactose, Beckon ice cream can be both dairy-full and lactose-free, maintaining the creamy, satisfying taste and texture that we expect from our favorite ice creams.

According to the National Library of Medicine, it is estimated that 65% of the human population is lactose intolerant.  Beckon’s mission is to make real, premium ice cream with a clean label available to the lactose intolerant and traditional ice cream lovers alike.  Unlike many ice creams on the market, Beckon does not use any gums, corn syrup, or artificial stabilizers.  Beckon sources high quality dairy from a co-op in the Northeast that is 100% farmer-owned and sweetens every flavor with non-GMO pure cane sugar. 

“It’s time to shift what we thought was possible.  Beckon is here to welcome lactose intolerant ice cream lovers back to real premium ice cream.  We chose the name Beckon to illustrate that invitation or call to join in.  Our ice cream is not an alternative; it’s the real deal.  We’re extending deliciously creamy, dairy-full ice cream to an entire group of individuals who have previously had to compromise,” said Gwen Burlingame, co-founder of Beckon.

Beckon recently received the New England Business Association’s Innovation Award in the Rising Star category. The award recognizes companies that have transformed their innovative ideas into a product or service that delivers proven value to customers. It is the same award previously won by renowned New England ice cream brand Ben & Jerry’s.

Availability

Beckon will be available in June 2018 with an MSRP of $5.99 for a 16oz pint in Whole Foods Market, Roche Bros, and Big Y throughout New England.  Beckon is also expanding distribution to select retailers in the New York Metro Area.

Beckon will also be exhibiting at the Specialty Food Association’s 2018 Summer Fancy Food Show in New York City from June 30 to July 2, located at Booth #6242, where it will be sampling its five original flavors: Sea Salt Chocolate Chip, Vanilla, Mint Chip, Espresso and Chocolate. 

For more information about Beckon Ice Cream, please visit www.beckonicecream.com.

ABOUT BECKON:

Founded by Gwen Burlingame and Katy Flannery, Beckon offers the first dairy-full lactose free premium ice cream on the market.  By using the natural enzyme the body needs to digest lactose, Beckon extends traditional ice cream to the lactose intolerant consumer.  Every flavor is made with dairy from a farmer-owned co-op in the Northeast, non-GMO pure can sugar and other high-quality ingredients.  Beckon never uses any gums, corn syrup or artificial stabilizers.  Beckon is currently available in five flavors – Sea Salt Chocolate Chip, Vanilla, Mint Chip, Espresso and Chocolate – at retailers throughout the Northeast, such as Whole Foods Market, Roche Bros, and Big Y.