Sub Zero Process

It starts with quality liquid cream and ends with the creamiest and freshest

Jerry and Naomi Hancock wanted to provide the same freedom to customers with desserts

Armed with a chemistry degree from Brigham Young University, Jerry developed a method of freezing ice cream with liquid nitrogen (which comes from the air we breathe). His technique was such a success that in 2004 he opened the first Sub Zero Ice Cream shop in Orem, Utah. Since then, Sub Zero Nitrogen Ice Cream has changed from a small, local business into a National and international Sensation

Sub Zero Ice Cream will continue to be the best at offering the unparalleled ability to deliver exactly the ice cream or frozen dessert that the customer wants. At our stores, each ice cream is hand-prepared, made-to-order and flash-frozen using our patented liquid nitrogen freezing process. The result is the freshest, creamiest ice cream available, and the only place where more than a trillion combinations are possible

CELEBRATE LIFE’S MOMENTS

Our Process Makes the Difference

Science Never Tasted So Good

1 Choose Your Base

Whether you want our richest OG cream or a reduced fat, yogurt, Vegan, or sugar free base for your frozen dessert, our different process provides each of those options!

2 Choose Your Flavor(s)

With more than 35 flavors to choose from, you can create your favorite combinations to your heart's content! In the mood for caramel amaretto? Want a raspberry lemon cheesecake? We got you! The possibilities are endless with our all natural and proprietary, custom flavors.

3 Choose Your Mix-ins

Whether it's candy, nuts, or fruit, complement your flavor combinations with the perfect addition.

4 Watch it Freeze

Now comes the fun part! With a blast of liquid nitrogen, watch your liquid treat become a frozen dessert right before your eyes! As the fog rolls across the counter, experience the wonder of science as cream turns to creamy, dense, premium ice cream.