Scratch-made, plant-based ice cream is a real thing you can eat now.

Deena Jalal and her husband Hin Tang have been using their scratch-made base of coconut milk and organic sweeteners to churn out batches of their dairy, egg, and lactose free FoMu Ice Cream since 2010. I talked to Deena about their process and sampled flavors like Smoky S’mores and Pumpkin Caramel.


You can visit FoMu in Allston, Jamaica Plain, and the South End. And if you’re not in the mood for ice cream, give their baked goods and premium, locally-sourced coffees and teas a try.