When August Radbill visited New Zealand for the first time a few years ago, he wasn’t thinking about ice cream. The Brookline resident signed up for a working organic farm program, with plans to travel throughout the region in between farm stints. But after a tip from his longtime friend, Drew Beja, Radbill soon became enamored with New Zealand’s “real fruit ice cream,” a simple, ultra-creamy style that swirls together a scoop of fruit with vanilla ice cream in a machine specifically made for the dessert. When Radbill came back to Boston, Beja asked him if he’d thought about real fruit ice cream.
“I haven’t stopped,” Radbill said.
Last summer, Radbill and Beja launched Far Out, a New Zealand-style ice cream company that debuted as a pop-up in a retrofitted shipping container on Nantasket Beach in Hull. In June, they set up a temporary home at House of Blues, where they serve ice cream to customers on weekends and during Red Sox home games and House of Blues events. It’s all in anticipation for their permanent flagship location, which will open in the former 4A coffee shop in Brookline in early fall.
“We want to endear ourselves to the neighborhood and become a real part of it,” Radbill told Boston.com. “There is a thick culture in that area that’s just great. You can really feel it.”
When Far Out’s Brookline shop opens, it’ll offer 14 seats inside and 16 seats outside, where customers can order cups, waffle cones, and milkshakes of the New Zealand-style ice cream in flavors like blueberry, strawberry, raspberry, mango, pineapple, banana, and kookaberry, a berry mixture. Each flavor is made with dairy or non-dairy vanilla ice cream from Maple Valley Creamery, and Radbill said they hope to eventually offer Hokey Pokey, a popular flavor in New Zealand made with honeycomb toffee. The shop, designed by Analogue Studios, will also offer coffee from Night Shift Brewing. Opening hours are tentatively planned for 7 a.m. to 9 p.m., seven days a week.
“It’s so simple, and it’s greater than the sum of its parts,” Radbill said about the style of ice cream. “It blends into something so much better.”
Far Out isn’t the first New Zealand-style ice cream shop to land in the United States — there are similar shops in Colorado, Oregon, Texas, and Hawaii — but it’s a style that hasn’t yet gained popularity in New England. Radbill said that he and Beja want to make Far Out’s ice cream all over the United States and Europe, but for now, he’s content on satisfying locals and New Zealanders who visit the shop.
“We’ve had some Kiwis here who say this is just as good as it is at home, and we’re delighted to hear that,” Radbill said.
Until the Brookline shop debuts, Far Out’s bright orange Fenway pop-up continues to operate at House of Blues during Red Sox home games, House of Blues events, Fenway events, and on weekends from Thursday through Saturday. Radbill said that they’re focusing on making their shop as sustainable as possible — Far Out’s cups are made of sugar cane, and their materials are all compostable — and creating a culture of happiness around their ice cream.
“We’re really focused on making people happy,” he said. “The ice cream is just a piece of that. It just so happens the ice cream is great. Our hope is that you show up [to the store], and we have a whole process that we take you through: the menu is fun, the smells are great, and then you get a great customer experience with true hospitality. You get this ice cream cone, and it’s aesthetically beautiful and you try it, and it’s the cherry on top. That’s what we’re striving for.”
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