About Sub Zero Ice Cream & Yogurt
Sub Zero Ice Cream, based in Provo, Utah, is a national franchise dedicated to providing gourmet, custom-made ice cream. Quality cream, flavors and mix-ins are flash frozen with liquid nitrogen to produce upwards of 2.5 million combinations. Founded in 2004 by Jerry and Naomi Hancock, Sub Zero Ice Cream began franchising in 2008 and has more than 55 domestic and international locations. The company estimates it will sign 50 contracts in 2016 and open 50 additional stores over the next 18 months.
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 they 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 teamed with Five Star Franchising, turning a small, local business into a regional sensation. Locations can now be found throughout Utah, Arizona, Idaho, Washington and will soon be opening in California and other locations across the U.S.
This web page does not constitute a franchise offering or an offer to sell a franchise. A franchise offering can be made by us only in a state if we are first registered, excluded, exempted or otherwise qualified to offer franchises in that state, and only if we provide you with an appropriate franchise disclosure document.