Most protein ice cream starts from a low-calorie target, then tries to make the result taste acceptable. Liccari starts from gelato — texture, richness, and flavor — then builds in 60g of protein per pint.
60g per pint.
Launching in Chicago first. The waitlist is open nationwide — your ZIP helps us decide where to expand next.
It's made with Italian-method techniques — slow-churned and dense, not whipped and airy like ice cream. The protein is built into the base, not layered on top.
Early access, launch updates, and availability news near your ZIP. Chicago subscribers also get local tasting invites.