Sub Zero Ice Cream Celebrates 15 Years of Success

PROVO, Utah – Break out the ice cream cake – Sub Zero Nitrogen Ice Cream is celebrating its 15th anniversary!

Offering customers a unique, science-based ice cream adventure featuring a two-minute transformation from liquid cream to frozen treat using liquid nitrogen, Sub Zero’s patented process produces a sensory snack experience creating ice cream that is fresh, creamy and dense through its visually engaging process – a staple in communities across the country.

“We have loved to see our brand grow as we have worked hard and helped our franchisees, but we didn’t anticipate that nearly fifteen years later we’d be celebrating with 50-plus locations worldwide,” said Jerry Hancock, co-founder and CEO of Sub Zero Nitrogen Ice Cream. “Being able to share my love for science – and ice cream – in communities across the globe is truly a dream, and we look forward to many more years with Sub Zero.”

The first Sub Zero Nitrogen Ice Cream shop opened in 2005, after founders Jerry and Naomi Hancock discovered liquid nitrogen is a safe, unique and cost-effective method for creating delicious, customizable ice cream products. Utilizing Jerry’s background in chemistry, the couple patented their unique process of freezing ice cream using liquid nitrogen, and began franchising in 2008. Today, there are more than 50 locations open or in development in 17 states.

To celebrate the fifteen-year milestone, Sub Zero will be hosting a contest on the 15th day of every month this year. For February, Sub Zero will be giving away 15 free ice cream pies. Everyone who submits a video entry singing a verse of the Periodic Table song and tags #subzeroicecream by Saturday, February 15th will be entered into the drawing for a free pie. On February 17, fifteen winners will be chosen at random and notified via social media.

Additionally, throughout the month of March, Sub Zero will be hosting a “Founder’s Flavor Contest”. Fans of the brand can go on Facebook, Instagram and Twitter at #szpickme and vote for either Jerry or Naomi’s favorite ice cream flavor.

“This anniversary is not only a time to celebrate the brand, but the fans who’ve helped us to get where we are today,” added Naomi Hancock, co-founder and COO of Sub Zero. “We would not have reached this milestone without the support of the communities we serve, so we want to ensure they are a part of the celebration.”

Sub Zero’s method of creating ice cream, which has been featured on Shark Tank, is a distinctly safe culinary process, as the liquid nitrogen is completely evaporated by point-of-sale to customer and never touches the customer’s container as an added safety measure. Sub Zero also requires employees to undergo extensive training on how to prepare the ice cream using the patented process to ensure the best experience for all. Sub Zero customizes its ice cream to customer request, catering the dessert to their dietary needs, including vegan, keto, lactose-free, gluten-free and reduced sugar.

About Sub Zero Nitrogen Ice Cream

The first Sub Zero Nitrogen Ice Cream shop opened in 2005, after founders Jerry and Naomi Hancock discovered liquid nitrogen is a safe, unique and cost-effective method for creating delicious, customizable ice cream products. Using his background in chemistry, Jerry patented his unique process of freezing ice cream using liquid nitrogen, and in 2008 began franchising. Following an appearance on NBC’s “Shark Tank” in 2013, Sub Zero Nitrogen Ice Cream was named Forbes’ “10 Best Franchises to Buy From ‘Shark Tank’” in 2017, with more than 50 franchise locations, including a Bahamas location, which is a $50 million center.

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