Articles

A new twist on ice cream and frozen yogurt is offered at a store in Simi Valley that uses liquid nitrogen to create frozen treats on the spot.  This is the first California franchise for the Utah-based company founded in 2004.

Click here for videos of the Sub Zero in Simi – Ventura (Ventura County Star)  May 2012

April 23, 2012 Casey In the Morning KUTV

Sub Zero in the News! KUTV did a fifteen minute segment on site at our location in Layton, covering the unique freezing process, the educational program, its catering options, and what happens when you freeze objects such as roses and gummy bears.

Sub Zero Ice Cream Ranks #365 in Franchise 500

Combining his chemistry background with a desire to give customers unlimited options, in 2004 Jerry Hancock created a unique flash freezing process to create to order ice cream that customers can customize. Customers choose not only what flavors and mix-ins they want, but also what kind of milk their ice cream is made from (custard, premium, yogurt, rice and soy) and how frozen it is.

September 9, 2010

Chemist makes ice cream with liquid nitrogen
Arizona’s “The Republic,” talks about Sub Zero Ice Cream & Yogurt’s creative flash freezing process. Leon Merkley and Adam Tashman discuss their Sub Zero Ice Cream franchise purchase in Arizona. They mention goals and ambitions for the franchise and why Sub Zero is a great choice for purchasing a franchise.
- The Republic

January 5, 2010
New: Sub Zero Ice Cream
Viewmont High School shares statistical information about ice cream and American consumption. Sub Zero is noted for offering and making fresh ice cream because it isn’t pre-frozen. The process of making Sub Zero ice cream is mentioned and author shares enthusiasm for the new Centerville store. The author rates Sub Zero a 7 out of 8.
- Viewmont High School

December 29, 2009
Small Business Spotlight
KSL selected Sub Zero as “Small Business of the Month!” The article  highlights the educational aspects of the company. Sub Zero’s company involvement with schools to promote science and their products is recognized as well.
- KSL

August 18, 2009
Sub Zero Ice Cream in a (slightly) different location
Illinois State Fair blog mentions Sub Zero’s new location at the fair. The blog entry specifies where the new location is (south end of Food-A-Rama). A video shows the process of how ice cream is made.
- Illinois State Fair

August 16, 2009
New, decadent foods abound at state fair
The State Journal-Register notes Sub Zero Ice Cream as a “decadent” food contributor at the Illinois State Fair. The author talks about the process of how Sub Zero ice cream is made, and interviews employee Ron Spann. Spann talks about allowing customers to interact with liquid nitrogen.
– The State Journal-Register

May 15, 2009
Making the coldest ice cream in the world — but is it any good?
Popular Mechanics journalist acknowledges Sub Zero Ice Cream’s “creative use of liquid nitrogen.” The article mentions the author’s enthusiasm of ice cream. He discusses the process of making normal ice cream compared to the process of making ice cream with liquid nitrogen.
- Popular Mechanics

April 13, 2009
Sub Zero
Ice cream enthusiast reviews Sub Zero Ice Cream & Yogurt. Video shows interview with Idaho Falls franchisee and Sub Zero’sflash freezing process.
- Ice Cream Bloke

November 17, 2008
Business owners doing more for consumers
Idaho Falls News Channel 8 talks about Sub Zero Ice Cream & Yogurt’s success despite failing economy. They mention the company’s motives to excite kids and people about science with their unique freezing process. Idaho Falls franchise owner is interviewed and quoted.
- News Channel 8

October 2008
Sub Zero Video Media
KSL video features Sub Zero Ice Cream & Yogurt opening in Idaho Falls.
- KSL

Summer 2008
And then there were two – Franchising can multiply and replenish the business community
Utah Valley Business Quarterly highlights Sub Zero as a growing company. The article mentions Sub Zero’s expansion of a second store in Provo. The article notes immediate success in sales with the new store addition.
- Utah Valley Business Quarterly

April 18, 2008
Hollywood house hosts charity
The Daily Universe announces a “Camo Party” at the Hollywood House for charity. Sub Zero Ice Cream & Yogurt is noted as a participant and the promotions they will offer to attendees.
- The Daily Universe

April 2008
Dining Guide
Salt Lake Magazine does a spot on Sub Zero Ice Cream. The article features the creation of Sub Zero Ice Cream and its appearance in Jerry and Naomi Hancock’s New York Burrito franchise in Orem.
- Salt Lake Magazine

January 11, 2008
Sub Zero Ice Cream coming to Provo
The Daily Universe announces the addition of a Provo Sub Zero location. The expansion was made to better serve Sub Zero customers. The article mentions the specific location of where the store will be.
- The Daily Universe

October 31, 2007
Sub Zero Ice Cream owner reinforces science core
Daily Herald announces Sub Zero Ice Cream & Yogurt owner, Jerry Hancock making ice cream in front of 500 students at Spanish Fork Junior High, and performing other scientific experiments involving liquid nitrogen.
- Daily Herald

July 17, 2007
I scream, you scream we all scream for ice cream
BYU’s Daily Universe talks about July as National Ice Cream Month. The article gives a brief background on the creation of National Ice Cream Month, and lists fun facts about ice cream related to American consumption. A brief history of BYU’s Creamery is given.
- BYU Daily Universe

July 2007
Ice cream gets even colder
AAA Traveler’s Companion notes Sub Zero as having delicious ice cream, especially fruit punch and cake batter flavors.
- Via

May 13, 2007
Unique ice cream choices abound in Utah County
A brief history and explanation of ice cream shops in Utah Valley are discussed by The Daily Universe. Sub Zero Ice Cream is mentioned as one of the top unique choices to get ice cream. “What could be more fun than watching a scientist make ice cream right in front of you eyes?”
- The Daily Universe

Summer 2006
Mmmm…Cryogenically frozen ice cream
Cold Facts Magazine shares the history of how Dippin’ Dots and Sub Zero Ice Cream came to be. The processes of how both companies produce ice cream is mentioned as well as subsequent quotes from Sub Zero’s owner, Jerry Hancock.
- Cold Facts Magazine

October 1, 2005
Orem business uses cryogenic to flash freeze ice cream
Sub Zero’s unique ice cream making process is discussed by The Daily Herald. Owner, Jerry Hancock talks about his business and the efficiencies of liquid nitrogen freezing when it involves ice cream. Jerry speaks of Orem location problems and his marketing ideas to attract more customers.
- The Daily Herald

July 13, 2005
The Science of Sweetness
Owner, Jerry Hancock shares his enthusiasm about science with the Daily Herald and how his love for the subject helped inspire Sub Zero Ice Cream & Yogurt. The author talks about Sub Zero’s unique theme and how it advocates education.
– Daily Herald

January 4, 2005
Orem ice cream parlor uses liquid nitrogen to give a traditional treat a sub-zero chill
The Daily Universe observes Sub Zero Ice Cream & Yogurt owner, Jerry Hancock, make a cup of ice cream for a customer. “As he turns off the nitrogen and begins to stir vigorously, the scene has the look of a mad-scientist’s lab, but Hancock’s creation is far from uncommon. It’s ice cream.” Hancock mentions how he got the idea for the store and shares his enthusiasm for the concept of Sub Zero.
- The Daily Universe

November 5, 2004
Ice cream frozen just for you
Deseret News interviews Sub Zero Ice Cream & Yogurt owner, Jerry Hancock. “It’s not just ice cream, although that’s what we’re selling…It’s the experience.” Deseret talks about the ice cream making process involving liquid nitrogen, and the new store opening in New York Burrito. Customers share their opinions about the ice cream.
- Deseret News