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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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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.

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.