Sub Zero Ice Cream and Yogurt

Specialties

Sub Zero Ice Cream specializes in premium, custom made liquid-​nitrogen ice cream. Customers choose from trillions of flavor combinations and watch as their ice cream is made right in front of their eyes.

History

Established in 2004.

Established in 2004 Jerry and Naomi Hancock were always drawn to the idea of customizable food. They started their culinary career by opening a New York Burrito in Orem, Utah, which allowed their customers complete control over creating their meals. Jerry and Naomi wanted to provide that same freedom with desserts. Jerry used his chemistry background from Brigham Young University to develop a method of freezing ice cream using nothing more than liquid nitrogen (which comes from the air we breath). His technique was such a success, that in 2004 he opened Sub Zero Ice Cream in Orem, Utah.

Since then, Sub Zero Ice Cream and Yogurt has changed from a small, local business into a regional franchising sensation. Locations can now be found throughout Utah, Arizona, Idaho, Washington, Florida, California, Indiana, Minnesota, Abu Dhabi and will be coming to other locations across the U.S. and throughout the world.

Meet the Business Owner

Jerry H.

Business Owner

Jerry has always had an entrepreneurial spirit. As a teenager he sold apples door to door to pay for the National Scout Jamboree and candy bars to pay for a trip to the National Cross Country Championship. He learned at an early age if you want to do something, you need to figure out how to pay for it first.