Many of the Sub Zero locations will be hosting viewing parties, so check with your local store to get more information.

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Will Utah’s Dixie now be known for it’s endless flavors of flash frozen goodness? Here at Sub Zero, we’d like to think so.

Watch this video on YouTube.

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Casey Scott playing with a liquid-nitrogen-frozen rose.

Click here to see the full segment.

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Sub Zero Ice Cream is eager to introduce Simi Valley to its thrilling cryogenic ice cream, which uses molecular gastronomy to freeze individual portions of ice cream before the customers’ eyes. Unlike regular scoop shops that pre-freeze ice cream and store cartons to serve at the customers’ request, Sub Zero Ice Cream allows customers to customize their ice cream from base to flavors, and mix-ins to texture. That means customers can order soft-frozen mocha custard with English toffee and almond mix-ins, or order a crunchy raspberry yogurt with mixed berries and chocolate flakes swirled in. With 8 bases, 40 flavors, and 35 mix-ins the flavor possibilities are virtually endless!

Owner Rob West, Sub Zero’s newest franchisee, looks forward to opening the first Sub Zero Ice Cream & Yogurt creamery in California, as well as developing many more locations throughout Southern California. “It is totally cool to walk in and see billowing fog rolling off the counter as designer ice cream is being made with the freshest of ingredients and cryogenically frozen,” West says. He goes on to explain, “You see, the air we breathe is 78 percent nitrogen, and in its liquid form nitrogen is very cold and terrific for making ice cream. We have a ground breaking process that makes an incredibly smooth product.”

John Reid, West’s Director of Franchise Development, says, “Sub Zero Ice Cream provides an affordable treat with a little bit of a show, blasting the ice cream with liquid nitrogen and freezing it right before the customers’ eyes! Every portion is 100% customizable and can be tailored to specific tastes, diets, or allergies so that even those who normally cannot frequent ice cream shops due to dietary restrictions can finally get a chance to go out for ice cream.”

West and Reid also offer catering, bringing their transportable inventory and cryogenics on-site to bring the exciting show of fog and instantly-frozen ice cream to any event.

Simi Valley’s Sub Zero Ice Cream also offers educational school assemblies to teach students of all ages about the fun nature of chemistry, the properties of nitrogen, the atmosphere, and its application to the world around us.

Founded in 2004 by chemist Jerry Hancock, Sub Zero Ice Cream recently partnered with franchising leader, Five Star Franchising, to reimagine and expand the existing brand. Sub Zero currently has 14 active locations in Utah, Idaho, Arizona, and Washington, and has ten additional stores in various stages of build out, including expansion to Sarasota, Florida later this year.

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SPRINGVILLE, UT– Within one year of partnering with Five Star Franchising, Sub Zero Ice Cream & Yogurt has placed at number 365 for Entrepreneur’s 2012 Franchise 500.

“Sub Zero has seen outstanding growth over this past year, and this award is evidence of that,” says Scott Abbott, CEO of Five Star Franchising.

After partnering with Five Star Franchising, Sub Zero Ice Cream locations have almost doubled, and there is talk of more stores opening in the eastern United States.

“As America’s number one dessert,” says Abbott, “ice cream will always be in demand. And with the ability to make a customizable treat, Sub Zero separates itself from the competition, making it a truly unique product.”

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.

Article originally posted on Franchising.com.

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Sub Zero Ice Cream was voted the #1 favorite Ice Cream location for Federal Way. Jack Walsh opened his Sub Zero Ice Cream location on October 6, 2011 and in less than six months his store has risen to the top of Federal Way’s prestigious list. Congratulations to Jack and his team!

To read more about the awards ceremony, click here.

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