When you write about food, it’s easy to fall in love with one product and another. Our latest heartthrob is Beckon lactose-free ice cream. But before you turn away, let us hasten to tell you that Beckon just happens to be lactose-free. It tastes like any other superpremium ice cream, with outstanding flavor and creaminess. The removal of lactose has no impact on the taste. All it does is neutralize the lactose that causes digestive problems for some people (more about that in a minute).
Plus, Beckon is the first-ever clean label, premium, lactose-free dairy ice cream on the market.
If you love ice cream, read on.
Yes, Beckon ice cream is unbelievably delicious, and it’s surprisingly lactose-free.
We say “surprisingly,” because anyone tasting it would simply think that it was a superpremium ice cream.
That’s because some people don’t realize that lactose-free ice cream tastes like any other ice cream. Premium lactose-free ice cream tastes like regular premium ice cream, superpremium lactose-free tastes like regular superpremium brands.
The lactose is neutralized with the addition of the lactase enzyme. Our bodies naturally produce lactase, which breaks down the lactose sugar found in dairy. People who are lactose-intolerant don’t produce enough of the enzyme; hence, their digestive problems when they eat dairy.
A whopping 36% of Americans are lactose intolerant* to some degree (we are one of them).
We had previously survived on Lactaid ice cream, and were grateful for it (and took a lot of Lactaid pills before we ate conventional brands). But Lactaid can’t hold a candle to Beckon, a very creamy, drool-worthy, superpremium brand.
Eating lactose-free contributes to easier digestion for everyone. The brand is considered low FODMAP† diet-friendly.
The brand calls itself “premium” ice cream, but we call it “superpremium.”
What is superpremium ice cream?
Here are the FDA’s Standards of Identity‡ for ice cream:
You couldn’t ask for creamier than Beckon ice cream.
Beckon is also wonderfully flavor forward. This means that there is a depth of the featured flavor (very vanilla, very chocolatey, very minty). Some superpremium brands feature creaminess at the expense of the flavor. Not Beckon!
Beckon ice cream does a faultless job, using all of the same ingredients as traditional ice cream (milk, cream, eggs, and sugar, plus vanilla extract, espresso, and mix-ins like chocolate chips and peanut butter swirls).
Beckon’s luscious lineup includes:
Beckon uses really simple ingredients with a clean label.
You won’t find any of the gums, artificial stabilizers, or corn syrup found in many other ice creams.
Beckon co-founders Katy Flannery, who is lactose-intolerant, and Gwen Gwen Burlingame, who is a “sympathetic sweet tooth,” have created the first-ever clean label premium lactose-free dairy ice cream on the market.
It is also an exceptionally delicious ice cream—for everyone!
Thank you, ladies and your team. We are grateful for the result of your labors.
Beckon is currently available nationwide at Whole Foods Market, as well as many other regional and independent retailers throughout the country.
Here’s where to buy it online, including Amazon Prime Now, Fresh Direct, GoPuff and Instacart.
Beckon is available nationwide at Whole Foods Market, Sprouts, and other select retailers, as well from the brand directly at BeckonIceCream.com.
For more information head to BeckonIceCream.com or follow @BeckonIceCream.
*Lactose is the naturally-occurring sugar in milk. Our bodies produce an enzyme called lactase to break down that lactose so it can be easily absorbed during digestion. Millions of Americans don’t produce enough lactase, which breaks down the lactose to be easily digested. If you’re one of them, you have lactose intolerance.
Lactose intolerance is very common in adults, but rarely dangerous. About 30 million American adults have some degree of lactose intolerance by age 20 [source]. In the United States, about 36% of people have lactose malabsorption [source].
†FODMAP stands for fermentable oligosaccharides, disaccharides, monosaccharides, and polyols, which are short-chain carbohydrates (sugars) that the small intestine absorbs poorly. Some people experience digestive distress after eating them, such as bloating, constipation, diarrhea, gas, and vomiting.
‡Standards of identity describe in detail what a food product must contain, how it must be proportioned and sometimes how it must be manufactured. Here’s more about it.
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