Executive Chat

Featuring Jerry and Naomi Hancock, founders of Sub Zero Nitrogen Ice Cream

by Rebecca Patt, Senior Vice President of Development, Wray Executive Search

With a background in chemistry, Jerry Hancock got a nitrogen tank from the army surplus store and started tinkering at home with methods to create custom, flash-frozen ice cream using liquid nitrogen, no freezers required. 

A few years went by, and he perfected the process and discovered an innovative new frozen desert concept. Flash freezing with nitrogen gas makes for a smoother, creamier product than traditional ice cream because it does not allow for the forming of large ice crystals. It allows for a variety of ice cream bases and infinite flavor combinations. The concept saves on energy because no freezers are required at the store and nitrogen is used on demand. It also makes impressive theater for the customer to see their custom flavor made in front of them with a burst of liquid nitrogen.