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FRANCHISE RESALES

Buy a Sub Zero Nitrogen Ice Cream Franchise

Sub Zero Nitrogen Ice Cream is a dessert franchise built around made-to-order frozen treats flash-frozen on demand with liquid nitrogen at -321°F. The brand was founded in 2004 in Utah by Jerry and Naomi Hancock, an Air Force veteran and chemist paired with a former teacher, and has franchised from its Provo headquarters since 2008.

Customers build their own ice cream, frozen yogurt, custard or plant-based dessert from an extensive range of flavors and mix-ins, watching it freeze in front of them. The nitrogen process is patented, and Sub Zero is the only liquid-nitrogen ice cream franchise to own its patent. An inclusive menu covers dairy-free, gluten-free and low-sugar options, earning an A rating from PETA.

The business runs across several formats: 800–1,200 sq ft retail stores in high-traffic areas, mobile trailers, catering and concessions, soda labs, and curriculum-based STEM programs for schools and events. This gives owners multiple revenue channels beyond walk-in store sales, with territory protection on each franchise.

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Why buy a Sub Zero Nitrogen Ice Cream Franchise?

Buying a Sub Zero Nitrogen Ice Cream franchise offers a differentiated position in a frozen-dessert category that has stayed popular across economic cycles. The theatrical nitrogen freezing and full customization give the brand a visual, experiential hook that volume-led scoop shops lack, supporting repeat visits and social sharing.

The model is designed for relatively low startup costs and several income streams: store sales, catering, fundraisers, vending and STEM programs, which can smooth seasonality and reduce reliance on any single channel. The patented process is a genuine point of difference, and corporate provides supplier and vendor relationships, marketing support and operating systems. The founders’ Shark Tank appearance and long franchising background add brand visibility.

Sub Zero Nitrogen Ice Cream Franchise Costs & Information

Based on 2024 data reported in the 2025 FDD

  • Brand Profile

    • Year Founded

      2004

    • Franchising Since

      2008

    • New Startup Cost

      $216,800 – $356,000

    • Avg. Resale Price

      Contact us for details

  • Franchise Fees

    • Initial franchise Fee

      $35,000

      for new territories

    • Transfer Fee

      $5,000

    • Royalty Fee

      6%

      of Gross Sales

    • Marketing Fee

      2%

      of Gross Sales

  • Unit Performance

    • Total Units *

      40

    • New Units Opened *

      4

    • Units Transferred *

      1

    • Avg. Unit revenue *

      $228,079

    * Based on 2024 data reported in the 2025 FDD

Sub Zero Nitrogen Ice Cream – Additional  Information

  1. Training & Support

    Sub Zero provides initial training at its corporate headquarters covering operations, the liquid-nitrogen process and brand standards, with 30 hours of classroom and 30 hours of on-the-job training for owners and managers. Ongoing support includes an online operations manual, marketing newsletters and training videos, a corporate graphic designer, a web advertising manager handling local SEO and search campaigns, PR services, and proprietary software. Resale buyers should confirm with Sub Zero what transfer training and system access are provided when ownership changes, and whether existing staff are trained on the nitrogen process.

  2. Ideal Owner

    The model suits hands-on, community-minded operators who enjoy customer interaction and creating an experience, not just selling a product. No prior food or franchising experience is required, but owners should be comfortable managing staff, working high-traffic retail hours, and running events and catering bookings alongside the store. A sales-and-marketing mindset helps drive catering, fundraising and STEM revenue, and multi-unit operators may find the format scalable across stores and mobile units.

  3. Recognition & Awards

    Sub Zero Nitrogen Ice Cream was named Best Ice Cream & Yogurt Franchise of 2024 and previously ranked on the Entrepreneur Franchise 500 (#365 in 2012). The brand gained national exposure through a Shark Tank appearance and holds patents on its liquid-nitrogen freezing process, making it the only liquid-nitrogen ice cream franchise to own its patent. It also carries an A rating from PETA for its dietary-inclusive menu. For resale buyers, brand recognition should be weighed alongside the specific territory's local reviews, reputation and community visibility.

  4. Industry / Market

    The US ice cream and frozen dessert category is large and durable, worth roughly $13 billion and expected to grow at about a 5% annual rate through the latter part of the decade. Americans eat around 20 pounds of ice cream a year, and most enjoy it weekly, supporting steady seasonal and year-round demand. Growth is led by premium, customizable and better-for-you products such as plant-based, low-sugar and dairy-free, which aligns with Sub Zero's made-to-order, dietary-inclusive model. For resale buyers, local foot traffic and seasonality are the main demand factors to assess.

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