Our story is as unique as our ice cream.
The Sub Zero Ice Cream and Yogurt Story
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 breathe). 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 sensation. Locations can now be found throughout the United States, including international locations in China and the United Arab Emirates. With other locations coming soon across the U.S. and other regions.
Our Team: The Inside Scoop about the Founders.
Jerry Hancock, Founder / CEO:
Jerry has always had an entrepreneurial spirit, constantly looking for ways to invent and improve processes and products around him. With a degree in Chemistry, a background in design, and experience in sales and business ventures, Jerry brings an array of experience and ideas to this innovative frozen dessert concept. What he loves best about Sub Zero Ice Cream? It’s cold! His favorite ice cream? Black Raspberry and Coconut with Mixed Berries.
Naomi Hancock, Founder / Secretary/ Partner:
With a degree in English and Secondary Education, and having worked as a teacher and park ranger, she offers an educational and customer service background as a complement to Jerry’s science and business background. What she loves most about Sub Zero Ice Cream? The unique, dense consistency of the ice cream, and the ability to create original and personal flavors for each person’s taste. Her favorite ice cream? Caramel Amaretto with brownies.