Sub Zero Ice Cream & Yogurt is excited to announce the grand opening of its first California location in Simi Valley California on Saturday, April 21, 2012.
Sub Zero Ice Cream is eager to introduce Simi Valley to its thrilling cryogenic ice cream, which uses molecular gastronomy to freeze individual portions of ice cream before the customers’ eyes. Unlike regular scoop shops that pre-freeze ice cream and store cartons to serve at the customers’ request, Sub Zero Ice Cream allows customers to customize their ice cream from base to flavors, and mix-ins to texture. That means customers can order soft-frozen mocha custard with English toffee and almond mix-ins, or order a crunchy raspberry yogurt with mixed berries and chocolate flakes swirled in. With 8 bases, 40 flavors, and 35 mix-ins the flavor possibilities are virtually endless!
Owner Rob West, Sub Zero’s newest franchisee, looks forward to opening the first Sub Zero Ice Cream & Yogurt creamery in California, as well as developing many more locations throughout Southern California. “It is totally cool to walk in and see billowing fog rolling off the counter as designer ice cream is being made with the freshest of ingredients and cryogenically frozen,” West says. He goes on to explain, “You see, the air we breathe is 78 percent nitrogen, and in its liquid form nitrogen is very cold and terrific for making ice cream. We have a ground breaking process that makes an incredibly smooth product.”
John Reid, West’s Director of Franchise Development, says, “Sub Zero Ice Cream provides an affordable treat with a little bit of a show, blasting the ice cream with liquid nitrogen and freezing it right before the customers’ eyes! Every portion is 100% customizable and can be tailored to specific tastes, diets, or allergies so that even those who normally cannot frequent ice cream shops due to dietary restrictions can finally get a chance to go out for ice cream.”
West and Reid also offer catering, bringing their transportable inventory and cryogenics on-site to bring the exciting show of fog and instantly-frozen ice cream to any event.
Simi Valley’s Sub Zero Ice Cream also offers educational school assemblies to teach students of all ages about the fun nature of chemistry, the properties of nitrogen, the atmosphere, and its application to the world around us.
Founded in 2004 by chemist Jerry Hancock, Sub Zero Ice Cream recently partnered with franchising leader, Five Star Franchising, to reimagine and expand the existing brand. Sub Zero currently has 14 active locations in Utah, Idaho, Arizona, and Washington, and has ten additional stores in various stages of build out, including expansion to Sarasota, Florida later this year.
Is it possible to get a sugar free product from you? Is fruit enough to sweeten or what sugar free sweetener do you use? Could Truvia be ordered? I could bring my own if you do not have it. Would you allow that?
I would suggest calling your local Sub Zero to ask personally as each store is a little different. Most stores will allow you to bring in your own sweetener though. Several of our stores have the sugar free option, but not all, so I suggest asking them about that as well. Every Sub Zero store has Agave sweetener that we use for the soy and almond milk options. Let us know if we can do anything else for you.