Our Story

History: the ORIGINAL Liquid Nitrogen ice cream store!

Drawn to the idea of “customizable food,” Jerry and Naomi Hancock wanted to apply this to desserts. With a background in chemistry, Jerry went to work to develop a method to freeze ice cream using nothing other than liquid nitrogen. Finding success, and a pretty cool way to make a delicious and customizable treat, Jerry and Naomi opened their first Sub Zero Ice Cream in 2004.

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Reinventing The Ice Cream Experience

The Founders Jerry Hancock – Founder / CEO

With a strong entrepreneurial spirit, Jerry has always been interested in improving processes and products around him. With a chemistry degree from Brigham Young University and a background in design and sales, Jerry brings a vast network of concepts, innovations, and ideas to the frozen dessert industry. His favorite part about Sub Zero Nitrogen Ice Cream? It’s cold! Really cold. His favorite ice cream? Black raspberry and coconut with mixed berries.

Naomi Hancock – Founder / Controller

Having worked as a teacher and park ranger, possessing a degree in English and secondary education, Naomi’s background complements Jerry’s passion. Her favorite part about Sub Zero Nitrogen Ice Cream? The uniqueness. The dense consistency creates a personalized, original flavor and taste. Her favorite ice cream? Caramel Amaretto with brownies.

2004

Jerry and Naomi opened their first Sub Zero Nitrogen Ice Cream in 2004. Since then, the company has become a regional sensation, bringing dessert goers around the world a delicious, cool, and sensational treat. Sub Zero Nitrogen Ice Cream can be found throughout the US and internationally, with plenty of franchise opportunities available.

Patent Filed 2005

Jerry applied for a patent on his unique process of freezing ice cream in 2005. After developing and perfecting the process, he was awarded a retroactive patent covering all claims in the Sub Zero freezing and serving process in 2014.

2008 Franchising

In 2008, Sub Zero opened its first franchise location. Others soon followed and their operating franchise locations have now grown to over 34 stores – including one in the Bahamas, with more set to open.

2013 Shark Tank

Sub Zero had the opportunity to pitch on ABC’s Shark Tank. The presentation and quality of the product, along with the high sales, impressed the Sharks! The business was well established, with two corporate stores, 18 franchises, and eight more in line to be opened.
Even though they did not get a Shark to invest, the media exposure was extremely beneficial, and they have grown from 18 stores at the time of airing to over 30, with many others in construction and sales.

2017 – 10 Best Franchises to Buy From “Shark Tank”

“Imagine running an ice cream store without having to own freezers. That’s because Sub Zero flash freezes each custom-mixed order with liquid nitrogen. Customers choose from a variety of cream bases and mix-ins to create an infinite number of flavor combinations. Flash freezing makes for a smoother, creamier product than traditional ice cream because the water doesn’t form large ice crystals. This franchise opportunity is best for people who don’t get high on their own supply.” ~Forbes – July 17, 2017

Where Did The Idea Come From?

Defining Different

2004 we had a franchise called New York Burrito. We had extra space and asked the customers what they wanted us to add. Ice Cream was the overwhelming response. So we went to ice cream manufacturers to ask their advice. They made one main suggestion, that it must be different or people will go past you to the name brands. So we went back to the customer to find out how we could make frozen dessert truly DIFFERENT.

We Asked Customers:

What do you like about Ice Cream stores or Frozen Dessert stores in the market?
How would you make it better?

Customers Answered:

Customization, Modifying, Personalizing.
Adding a Mixin to a few selections of flavors.

We Asked Ourselves:

How can we make a More CUSTOMIZED dessert?
How can we offer different flavors and different bases? Different is not only adding Mixins but allowing flavors to be entirely custom per serving.

Our Answer:

Customize the Flavors and Mixins

The only way to customize the flavor is to add the flavor when base is in a liquid state.
Solution – Freeze AFTER the customer orders.
How do we do that? Freeze quickly; freeze on site; use Science!