When Gabe Wolff was growing up on Long Island, he had a love affair with ice cream. He couldn't say no to that creamy texture when he licked an ice cream cone or sipped a milkshake.
But that all ended later in his youth, when he battled obesity. At age 17, he was diagnosed with Celiac disease and an allergy to dairy, forcing him to cut out the majority of the "junk" from his diet.
A Stamford resident, Wolff dropped all the weight he had put on in his youth. But, still craving ice cream, he set out to re-create his favorite treat using a recipe that had no milk or sugar.
A cognitive neuroscience major at McGill University in Montreal, he began his concoction out of his dorm room. After it developed a following, he knew he was onto something.
"It was a lot of trial and error and research," said Wolff, 25, who after college moved to New York City and continued to make his "ice cream" on a daily basis. Fueled by his desire to share this passion with the world, he began trading stocks out of his apartment, and within eight months, Wolff accumulated enough start-up capital to launch Wink Frozen Desserts. (for full story please follow link)
