Far Out brings New Zealand-style ice cream to Brookline

The company's flagship location opens Nov. 5.

Cup of raspberry ice cream at Far Out
Cup of raspberry ice cream at Far Out. Emily Kan Photography

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. 

In the summer of 2020, 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 served ice cream to customers on weekends and during Red Sox home games and House of Blues events. Now, their flagship location is set to open in Brookline on Nov. 5 in the former 4A coffee shop.

“We want to endear ourselves to the neighborhood and become a real part of it,” Radbill told this past summer. “There is a thick culture in that area that’s just great. You can really feel it.” 

Far Out in Brookline
Far Out in Brookline. – Far Out

When Far Out’s Brookline shop opens at 419 Harvard St. on Friday, it’ll offer cups, waffle cones, and milkshakes of the New Zealand-style ice cream in flavors like blueberry, strawberry, raspberry, mango, pineapple, banana, kookaberry (a berry mixture), and a flavor of the month. Each flavor is made with dairy or non-dairy vanilla ice cream from Maple Valley Creamery, and can be topped off with chocolate, sprinkles, toasted coconut flakes, and hokey pokey (honeycomb). The shop, designed by Analogue Studios, will also offer coffee from Night Shift Brewing, including drip, cold brew floats, iced coffee, and a selection of espresso drinks.


“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 ColoradoOregonTexas, 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, though for now, he’s content on satisfying locals and New Zealanders who visit the shop.

Sustainability is a big focus at Far Out — the cups are made of sugar cane, and the shop’s materials are all compostable. But, according to Radbill, so is 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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