Brian Van Hook, Associate Director of Florida SBDC at FIU, and Lynn Douthett, District Director (Interim) for the South Florida District of the U.S. Small Business Administration, presented our founder, Luisa Santos, with the SBA Young Entrepreneur of the Year award for the South Florida District and the state of Florida.
Served in a cone, a cup, a bowl, on a stick, or in your bare hand – there’s no wrong way to serve ice cream. After a hot day playing on a Florida beach, you won’t really care how you get your fix, just that you do. And when you’re screaming for your ice cream, you shouldn’t have to settle for a sub-par product. That’s where we come in.Read More›
January 20 is National Cheese Lover’s Day, a time to unite and pay homage to fromage. Like any holiday, it should be spent in a gluttonous tizzy, noshing away on mountains of cheese.
Miami restaurants have embraced our love of cheese by using it in everything from classic warm sandwiches to ice cream. Here are the five cheesiest dishes in the Magic City.Read More›
At Lulu’s Nitrogen Ice Cream, the ice cream is made from scratch and frozen fresh. The liquid nitrogen is set at -321-degrees to freeze the ice cream, which leads to a much smoother finish.Read More›
Carolina Novoa of Telemundo visited Lulu’s and even got to freeze her own scoop!Read More›
A cold chill is blanketing South Florida. And it’s fueled by liquid nitrogen.
Nitrogen ice cream, which has been steadily growing in popularity the past few years, is made by using liquid nitrogen to flash-freeze the cream base. The speedy process does not allow as many ice crystals to form as traditional freezing methods, creating ultra-creamy ice cream. Instant ice cream also can mean a fresher treat, often without preservatives.Read More›
Like many other businesses, Lulu’s Nitrogen Ice Cream was born in a college dorm. The big difference in owner Luisa Santos’ case is there was a tank of liquid nitrogen in her Georgetown University dorm that night. The Colombia-born, Miami-raised student was determined to make her own ice cream using liquid nitrogen after being captivated by seeing the technique demonstrated. By the end of the evening, she and her roommates were quite pleased with the results.
That was late 2013, and since then, Santos has been offering her frozen treats at farmers’ markets and catering gigs. However, this spring, the 24-year-old will open her first brick-and-mortar location on Biscayne Boulevard at NE 20th Street.
Luisa Santos may have had the most heavily trafficked booth of the night. The recent graduate with a degree in political economy started a business six months ago making ice cream using liquid nitrogen. Attendees last night were lined up to taste scoops of the sweet treat flavored with Nutella, coffee, banana-peanut butter and Bellini.