About Us
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.
Brand
Science couldn’t taste better.Sub Zero Ice Cream & Yogurt’s unique flash freezing process harnesses both science and the culinary arts to create the smoothest, freshest ice cream you’ve ever tasted. Smooth and Creamy.Unlike most ice creams that are whipped full of air and hardened for hours in a freezer, our ice cream is frozen on the spot in 15 seconds or less. This means ice crystals don’t have a chance to grow which results in the smoothest, creamiest ice cream around, even with bases like soy or rice milk! Trillions of Flavors — LiterallySince we have such a large selection of flavors and mix-ins, our customers aren’t limited to 20 or 30 choices — they’re limited to over one trillion. We cater to all dietary restrictions, tastes and preferences since the customer can choose the base, flavors and mix-ins. |  |
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!
Tasty Education.
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.
Opportunity
 | Ice Cream Franchise OpportunitiesIn 2006, total U.S. sales of ice cream and frozen desserts reached $22.8 billion. Of that total, $13.9 billion was spent on out of home purchases such as ice cream shops, food service, and other retail sales outlets, according to IDFA. According to the USDA, in 2009 the United States produced 1.42 billion gallons of ice cream. Ice cream and related frozen desserts are consumed by 93 percent of all U.S. households surveyed by the USDA. It was also reported that Americans consumed 21 pounds of ice cream in 2008. Four major companies hold forty percent of the ice cream market and nearly 18 are held by private label companies. However, both regional and local companies comprise the remaining 40 percent of sales. |
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
