High Protein Ice Cream, Low Sugar

Five-star craft. Made by a California family.

Flavors

Four to start. More on the way.

2 About

Leo Hoffman was an obese kid. The pandemic made it worse.What changed wasn't a pill or a program it was a decision. Leo found his own path through keto, three gyms, and five years of dedicated training at Team Tufunga in California, working with coaches who believed in him: Leo Valentino, Mike Filipini, and Pete Sekona. He got the early push from family friends Nick and Lamont, who introduced him to keto when nothing else had worked.Along the way, one thing kept getting in the way of his progress: ice cream. Every "healthy" pint either tasted like cardboard or hid sugar in the label.So Leo and his dad Noah decided to make their own — with help from the best pastry chef they knew: Leo's mom.Noriko Hoffman is a classically trained pastry cook currently at the St. Regis San Francisco, with a career that has taken her through Four Seasons Palo Alto, Rotha Pâtisserie in Albany, and the Claremont. She brings five-star precision and a Japanese sensibility to every batch.And every flavor has to pass one final test: Alana, Leo's younger sister and the family's official taster. If she doesn't approve, it doesn't ship.Together, they built the ice cream Leo wished he had high protein, low sugar, and made with the craft of a five-star kitchen.

Contact

510-502-6220
Noah Hoffman
[email protected]