Fresh Ice Cream and Desserts - Sub Zero Nitrogen Ice Cream

SENSATION REVIEW: BANANA CREAM Π

Sensations sound, well, sensational, but what are they really like? Here’s one perspective that might help make your decision a little easier.

What can beat homemade?

It’s summer again! And summer, to me, has always been associated with homemade ice cream. Nothing could compare, in my opinion. The only problems are how long it takes, the difficulty in getting a recipe to turn out, and any fruit we put in always freezes first so it’s super frozen by the time the cream is frozen. Then it always melts too quickly. But all the difficulty is worth it because the freshness just can’t be beat, right? Or so I thought. Enter Sub Zero Ice Cream. Who could imagine that a company would actually be able to beat homemade freshness?

SENSATION REVIEW: BERNOULLI BRULEE

Sensations sound, well, sensational, but what are they really like? Here’s one perspective that might help make your decision a little easier.

ICE CREAM LIKE COMING HOME

It’s easy to let memories fade if you don’t refresh them. I hadn’t had Sub Zero ice cream in nearly two years. It had been a big part of my dating years, so once my husband and I got married, we just didn’t go to many of our old favorite date spots. Even so, it’s like an old friend. Our relationship doesn’t change just because life got in the way and we haven’t seen each other in a while. The anticipation of seeing each other again made it that much better, I’m sure.

SUB ZERO PIVOTS TO DIETARY RESTRICTIONS

ub Zero showed a revised brand strategy based on the company’s reaction to the tsunami of dietary restrictions in the restaurant industry, both real and self imposed. Sub Zero showed a revised brand strategy based on the company’s reaction to the tsunami of dietary restrictions in the restaurant industry, both real and self imposed. With a mix of shock value from a blast from the nitrogen tank and great on-stage banter, Sub Zero presented a fresh take on its growing ice cream business.

NITROGEN ICE CREAM SHOP NOW OPEN IN SHADYSIDE.

Great news heading into summer – the popular ice cream chain has officially opened their second location in Pittsburgh. The shop is located on South Highland Avenue between The Urban Tap and Adda Coffee & Tea.

USING LIQUID NITROGEN TO MAKE ICE CREAM.

Woah! We bet you've never had ice cream like this! At Sub Zero Ice Cream, every order is frozen in about two minutes in front of the guest, using minus 321 degree liquid nitrogen. Eric Washington, Castleton Mall Store Owner, Sub Zero Ice Cream, shows us how it's made!