I’m Luca. I studied pharmacology and spent seven years building a gut health company.These days, I’m making ice cream in NYC.

Senza is ice cream that doesn’t make you choose.

Rich, custard-style ice cream, made in small batches in NYC with Hudson Valley cream. Less added sugar and real fiber, so your favorite part of the day does a little more for you.

Senza means “without” in Italian. Without the junk ingredients, without cutting corners on flavor, and without turning dessert into another thing to optimize.

About 95% of Americans don’t get enough fiber. That’s a problem because fiber feeds the beneficial bacteria in your gut, supports digestion, and can help slow sugar absorption.

I spent seven years building a gut health company, and “eat more fiber” was the advice we gave more than any other. It’s also some of the hardest advice to follow.

So why not put it somewhere people actually want it? Every pint has at least three plant fibers: partially hydrolyzed guar from the guar bean, acacia from the sap of the acacia tree, and inulin from agave. You’d never know they’re there.

4–5 g of fiber per 4 oz, and 55% less added sugar than premium ice cream.

Every ingredient, and why it’s there →

I’m starting small, with just 10 founding members for our first three drops: Nov 19, Dec 3, and Dec 17.

Each drop brings two new flavors, a pint of each, with pickup somewhere convenient for you. We make the flavors we wish we could buy: a little unexpected, never a gimmick, with a classic now and then.

Six pints, three drops, $84, and founding members get $2 off every pint, for life. I’ll take care of everything on the ice cream side. In return, I’d love your honest feedback and your ideas, so you help shape what comes next. Reserving is free, and I read every reservation myself.

The founding round is full. Join the list for round two and you’ll hear first.

Reserve your founding spot → Join the list →

“Would eat a full pint. Sad I had to stop.”

“Thick in all the right ways.”

“Could eat this for breakfast. I licked the bowl clean.”

“Such strong flavors, without so much sugar.”

80+ test batches, and we’re still counting.

Cutting sugar and adding fiber changes how ice cream freezes, scoops and melts, so getting the texture right took a lot of tries. Along the way we had advice from food scientists, pastry chefs, and some of the most respected ice cream makers in the industry, and 50+ conversations about how people really eat ice cream.

Every ingredient, and why it’s there →

Whole milk, Hudson Valley cream and egg yolks. Every Senza base starts there.

The yolks are our only emulsifier. They hold the fat and water together, and they’re what make this a custard: rich, dense and smooth.

Then milk powder for body, allulose for most of the sweetness and a softer scoop, a little cane sugar, and three plant fibers.