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Sub Zero Ice Cream was founded in 2005 by chemist Jerry Hancock and his wife Naomi Hancock. Jerry wanted to bring his customers a unique experience as well as delicious ice cream so he used his background in chemistry and engineering to create an ice cream experience that uses flash freezing with liquid nitrogen. Instead of whipping the ice cream full of air and letting it freeze slowly in a freezer, a burst of liquid nitrogen freezes a single serving of fresh cream and ingredients in 15 seconds or less. This prevents large ice crystals typically found in ice cream from forming, creating the smoothest, creamiest ice cream around.
Catering is Simple.
Our fresh ingredients and freezing process make our catering an affordable option since nothing is pre-made. We don’t require electricity so our table or trailer can be set up anywhere!
Our frozen treats are the sweetest science experiments around. We make a huge effort to visit local schools and science programs to show off our crazy chemistry skills and help kids warm up to science!
Customers can choose from Premium ice cream, custard, low fat ice cream, yogurt or soy-based cream. This is a huge advantage ... vegans, diabetics and others with food related idiosyncrasies can have a desert here! They can then choose semi soft, hard or extra hard which they can eat with their hands....almost peanut brittle-like hardness.
As reported by the USDA, ice cream consumption peaked in 1946 at 23 pounds per person and remained steady until 1987. Since 1988 U.S. consumers have eating slightly less overall, but have shifted to higher fat content and higher priced ice creams.
$25k franchise fee; $30k with a mobile unit to cover more territory....parties, weddings, bar mitzvahs, events.
Additional units are $20,000
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