Minus The Moo has pioneered a lactose-free ice cream that uses the lactase enzyme to remove lactose from milk products. All batches are crafted using wholesome, real-dairy ingredients like rBST hormone-free milk, cream and eggs. It tastes like ice cream, only without the lactose.
196 Quincy St., Boston, MA 02121, www.minusthemoo.com
Published in WholeFoods Magazine January 2018