LVT-01
LVT-01 · WARM TAUPE
Aged Cold Brew & Hazelnut
Slow-extracted cold brew folded through toasted Piedmont hazelnut and a whisper of Madagascar vanilla, bitter, nutty, and unreasonably smooth.
Slow-churned in Jaipur on a whey-isolate base and a zero-glycemic matrix. Fifty-Five grams of protein a pint, and a texture that never once tastes like it.
Every flavor in the Levitas system begins as a color before it becomes a taste, matched, mixed, and matte-finished like a paint deck, then micro-batched until the texture lives up to the shade.
Slow-extracted cold brew folded through toasted Piedmont hazelnut and a whisper of Madagascar vanilla, bitter, nutty, and unreasonably smooth.
Whole-pod vanilla churned to a custard-thick body, finished with a thread of Himalayan pink salt, the flavor the whole system is built to prove.
Damascus rose water and dried rose petals folded into a soft vanilla base, floral, a little grown-up, closer to a Persian dessert than a milkshake.
A 64% Belgian dark chocolate base, deepened with raw cacao nibs, dense, bittersweet, and velvety enough to eat straight off the lid.
Most "protein ice cream" bolts whey onto a sugar-and-cream base and hopes the math works out. We rebuilt the base first, every colorway runs through months of Micro-Batch R&D before a flavor is ever approved.
Sugar is replaced with pure Allulose, a rare sugar the body barely metabolizes, sweetness without the spike, or the crash that follows it.
A high-grade whey protein isolate does the structural work cream usually does, gelato-density body, without the bloat of a bad protein shake.
Every colorway is churned in batches under forty litres, tuned by hand until the texture holds at scoop temperature. What doesn't hold, doesn't ship.
"We built this in a 47°C kitchen, because that's the only place honest ice cream gets made."
Levitas started as a refusal, to choose between the discipline of an athlete's macros and the standards of a real dessert. Most "fit" ice cream tastes like a compromise. Most indulgent ice cream doesn't survive a single training block. We weren't willing to pick a side, so we spent a year in R&D until we didn't have to.
We don't mass-produce. We slow-churn, in batches small enough that someone has actually tasted every one of them.