About this item
- Liquid nitrogen-frozen ice cream
- Delicious Science
- More Creamy, More Fresh
Founder Jerry Hancock 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 breathe). His technique was such a success, that in 2004 he opened Sub Zero Ice Cream. Since then Sub Zero Ice Cream has changed from a small, local business into a regional sensation. Locations can now be found throughout the United States. The unique, dense consistency of the ice cream, and the ability to create original and personal flavors for each person’s taste is what differentiates Sub Zero Ice Cream from all others.