In October 2022, Anthony Rendic and his wife, Hannah, launched Loco 4 Lucuma, a premium ice cream business centered around a lesser-known superfruit, lucuma.
With its rising fame as a superfruit, Rendic recognized the potential of lucuma in the ice cream market, particularly since in Chile, it tops the list of popular ice cream flavors.
Rendic’s culinary journey began in the kitchens of renowned restaurants, where he focused on recipe development.
While working as a sous chef at Beetlecat, he experimented with different ingredients in his home kitchen, crafting dozens of ice cream pints using a Cuisinart ice cream maker.
Rendic recalls the process: “I tried various combinations of sugar and cream levels while incorporating more fruit.
Once I honed in on a recipe that garnered positive feedback from my coworkers, I knew I was onto something special.”
A significant aspect of Loco 4 Lucuma’s success hinged on sourcing high-quality lucuma.
Recognizing that Peru exports 90% of the world’s lucuma supply, the couple connected with a reliable Peruvian food distribution company capable of providing the necessary quantity: 100 pounds every six weeks for production.
To reflect the essence of lucuma in their branding, they designed a striking black label featuring golden mountains, signifying the fruit’s nickname, “the gold of the Incas.”
Investing in a commercial ice cream machine allowed Rendic to efficiently produce ice cream in bulk, churning out seven pints in just 15 minutes.
Leveraging his experience in food service, Rendic tailored his packaging to cater to restaurant clients, recognizing the practicality of half-gallon containers for busy cooks.
Currently, Loco 4 Lucuma supplies ice cream to several local restaurants, including Freakin Incan in Roswell and Sabor Inka in Lawrenceville, while pints are available for consumers at locations like Buckhead Butcher Shop and Paul’s Pot Pies in Marietta, as well as at farmers’ markets throughout the metro area.
The ice cream business also offers nationwide shipping, attracting customers who purchase pints both for personal indulgence and unique gift options.
Rendic mentions the importance of repeat customers, noting, “We often see patrons ordering multiple pints at a time, which helps sustain our business.”
Interestingly, many customers share personal connections to lucuma during their travels in Peru, expressing delight at discovering it locally.
Rendic prides himself on using real fruit in his ice cream, steering clear of lucuma extracts or essences.
Balancing his ice cream venture with a day job at Buckhead Butcher Shop, Rendic’s day begins early at his Kennesaw kitchen, where he churns out ice cream before heading to his job.
Currently, Loco 4 Lucuma offers seven dairy-based flavors and two vegan options, each starting with a lucuma base and enriched with various ingredients like nuts, cookies, and fruits.
With an eye on future expansion, Rendic is open to new flavor developments, especially noting requests for a no-sugar variant sweetened with dates.
While a brick-and-mortar ice cream shop isn’t on the couple’s immediate agenda, they aspire to achieve retail distribution nationwide.
Rendic envisions lucuma reaching a status comparable to that of tacos or acai bowls, drawing parallels to the rapid rise of acai bowls’ popularity over the years.
“I believe lucuma has the potential to become just as ubiquitous,” he asserts, reflecting on its journey to wider recognition in the culinary world.
For more information, you can contact Loco 4 Lucuma at 404-729-5427 or visit their website at loco4lucumaicecream.com.
image source from：https://www.ajc.com/food-and-dining/2025/05/atlanta-chef-wants-lucuma-to-be-everywhere-like-tacos-and-acai-bowls/
