Sub Zero Ice Cream & Yogurt- Magnolia

map476606 Farm to Market Rd 1488 #110, Magnolia, TX 77354

telephone90 (281) 789 – 7157

circular116 Sunday – Thursday 11:00 a.m. – 9:00 p.m.

          Friday – Saturday 11:00 a.m. – 10:00 p.m.


Magnolia Location

Get Directions

map47


birthday cake capacitor

See the Menu

restaurant31 (1)

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.

Find Out How it Works

science49

About Us

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.