Sub Zero Ice Cream & Yogurt – Atlanta, GA- Coming Soon

map475590 Roswell Rd. Suite #130, Atlanta GA, 30342

telephone90404-863-9701

circular116 COMING SOON


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Djamila Grossman | The Salt Lake Tribune Jordan George carries a bowl filled with ice cream at the grand opening at Sub Zero in Layton, Utah, on Saturday, Oct. 8, 2011. Sub Zero is a franchise that uses nitrogen to make ice cream after the customer selects toppings, and a base.

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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..

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