Two Villanova University graduates have started a brand that offers a special treat to millions of lactose-intolerant people who would like to be able to enjoy ice cream without any unpleasant consequences, writes Bailey King for PhillyVoice.

Boston-based Beckon Ice Cream by Gwen Burlingame and Katy Flannery prides itself on offering a range of “dairy-full and lactose-free” ice cream. The company claims it has created the first lactose-free ice cream that is made from real milk and cream.

To achieve this, Beckon Ice Cream uses lactase enzyme instead of dairy alternatives. Their ice cream is also free from the RBST hormone.

The company currently offers five flavors, including the usual staples of vanilla and chocolate, along with mint chip, espresso, and sea salt chocolate chip.

Residents of the Philadelphia area can currently find the ice cream in all Giant supermarkets. Starting on May 1, the products will also be available in Whole Foods nationwide.

Read more about the new ice cream at PhillyVoice by clicking here.

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