Brands   / 


Low-sugar gelato rooted in simplicity and health


Date Established 01/2020
Founder Gianluca Franzoni and Katrina Smith
Headquarters California
Press Contact Vanessa Santos


Chocolate Arriba Gelato / Ice Cream
Chocolate Arriba Gelato / Ice Cream $12.00
Italian Vanilla
Italian Vanilla $12.00
Peanut Butter Gelato / Ice Cream
Peanut Butter Gelato / Ice Cream $12.00


Nubocha is the award-winning, dairy-free gelato brand rooted in simplicity and health and co-founded by Italian chocolatier Gianluca Franzoni and his wife Katrina Smith. Their gelato recipes consist of just three main ingredients: premium varietals of nuts or cacao, pure spring water, and allulose, a rare, zero calorie sugar found naturally in foods like raisins, figs and maple syrup. The simplicity of Nubocha’s recipes and their unique use of spring water as a base, allow each thoughtfully sourced ingredient to shine, offering a healthier, flavorful gelato with no added sugar.

Nubocha sources all their ingredients directly from farmers and producers, and roasts and grinds their own nuts and cacao. With only 250-330 calories per pint (drastically less than other plant-based and dairy ice cream and gelato brands), Nubocha is 100% vegan, Non-GMO Project verified, gluten-free, dairy-free and kosher-certified. Nubocha has been named an Editors’ Pick of the 2020 Natural Products Expo West, and a 2020 NEXTY Awards Finalist, which recognizes the most progressive, innovative, inspiring and trustworthy products in the natural products industry.

Founding Story

Gianluca Franzoni founded Nubocha with a vision of reimagining one of his favorite desserts with health and wellness in mind. Growing up in Bologna, Italy, Gianluca always had a deep love of food, and at 12 years old, began experimenting with making his own honey, coffee, chocolate and gelato. His passion for ingredients eventually brought him to Venezuela, where he lived for years on cacao plantations, before launching Italy’s famed fine chocolate brand Domori in 1996, and pioneering the bean-to-bar movement. As the visionary behind Domori, Gianluca spent two decades perfecting his chocolate-making craft and was deeply involved in every step — from farming new heirloom varieties of cacao, to innovating a new, low-impact way of harvesting and processing cacao that maximized the ingredient’s natural flavor.

In the early 2000s, Gianluca met Katrina Smith, an experienced marketing and business development professional, and the two bonded over fine food. Leveraging Gianluca’s leading expertise in sustainable farming and post-harvesting practices, the couple launched Nubocha in 2020, with the goal of reimagining one of their favorite classic Italian desserts with health and wellness in mind.




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