Lulu’s Founder named SBA Young Entrepreneur of the Year

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.

Guava goat cheese ice cream with graham crumble

Miami’s Five Best Cheesy Dishes Featuring Lulu’s Guava Goat Cheese


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.

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Lulu's vegan coconut and strawberry sorbet flavors.

Lulu’s featured in OceanDrive


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.

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Deep freeze: Liquid nitrogen ice-cream chill blasts over South Florida

Check out the original article by Miami Herald here

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.

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Picture of founder Luisa Santos at shop

Lulu’s Nitrogen Ice Cream Is Coming To Edgewater

Check out the original article by Miami New Times here

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.


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Washington Post Highlights Lulu’s Participation in Summer Program at GU


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.


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