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

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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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Spoon University: The Science Behind Lulu’s Ice Cream

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A Georgetown entrepreneur taps into the ice cream market, using an innovative technique. Meet Luisa Santos: a senior at Georgetown and the founder of Lulu’s Ice Cream. Lulu’s uses local, organic and seasonal ingredients to ensure the highest quality ice cream. What truly makes Lulu’s unique is its freezing technique – its use of liquid nitrogen allows Lulu’s to make the freshest ice cream, while simultaneously creating a rich, natural flavor and smooth texture.

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Her Campus: It’s More Than Just Ice Cream, It’s a Way of Life

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A trip to an ice cream store changed it all for Luisa Santos (COL ‘14). When Santos was home in Miami this past August visiting her family, her sister, a senior in high school, insisted they visit an ice cream store that made liquid nitrogen ice cream. Santos recalls enjoying the noticeably smooth texture of the ice cream as well as watching the process of making the ice cream.

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The Voice: Senior Plans to Open Nitrogen Ice Cream Shop In the Georgetown Area

Luisa Santos (COL ’14) is doing what every Georgetown student dreams of doing: ditching her political economy major and opening an ice cream shop in the Georgetown area. But this isn’t your average ice cream; it’s nitrogen ice cream. Nitrogen ice cream is basically just cream and flavors, like most other forms of the dessert, but it uses nitrogen to cool the cream into a solid. Perhaps you might have done this in a science class in high school.

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