Lulus Nitrogen Ice Cream was featured on the Cooking Channel’s Seaside Snacks and Shacks. We showed host, Sabin Lomac, how we make our delicious Key Lime Pie Milkshakes and our famous Guava Goat Cheese Ice Cream with Sautéed Graham Crumble topping.
We had a blast hosting Damon Dominique and Jo Franco, Aaron Burriss, Chachi Gonzales, Haley Pham, Hayes Grier and our longtime friend, Zoe Kelly as they created their own Miami-inspired ice cream flavors before suiting up as sugar cones and racing through an ice cream obstacle course. Two scoops please!
On Sunday June 23, 2019 we had a blast celebrating Lulu’s 4th Anniversary!
We had sweet collaboration treats with other local businesses, Veza Sur Brewery and Santo Dulce Churros. We enjoyed live screen printing of limited-edition totes and shirts designed by Miami’s own Brian Butler of UpperHand Art. We played with and found homes for puppies from Jamie’s Rescue. We enjoyed personalized, type-written, and improvised poems from The Biscayne Poet. Most importantly, we celebrated our community over tons of hand-crafted, live-frozen Lulu’s Ice Cream!
Thank you for joining us. We hope to celebrate many more with you.
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.
GrubHub launches a national campaign, RestaurantHER, featuring our founder, Luisa Santos.
A UNIQUE CHALLENGE
Women represent only 19% of chefs, and 7% of head chefs, across the culinary world. Beyond that, women chefs earn 28% less in base pay than their male counterparts.
Grubhub recognized these issues and saw the need for serious change. So it started RestaurantHER to champion and support restaurants, and raise awareness about inequality in the restaurant industry and help change things for the better.Read More›
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›