At Sub Zero Ice Cream, your dessert doubles as a science lesson!
Just in time for summer, the first Pittsburgh outpost of the popular Sub Zero Nitrogen Ice Cream is opening in Upper St. Clair.
The shop, located at the St. Clair retail center (adjacent to the Whole Foods), plans to open to the public on Friday, June 1.
The Sub Zero Ice Cream franchise began in 2004 in Utah. Owner Jerry Hancock used his background in chemistry to develop (and patent) a way to freeze ice cream using nothing but liquid nitrogen. The shop because a quick success, and Sub Zero Ice Cream now has dozens of locations across the country.
Unlike traditional scoop shops, at Sub Zero, guests watch as their ice cream transforms from liquid to solid in just 15 seconds. Sub Zero uses their liquid nitrogen technology to freeze your ice cream, flavors, and toppings at -321° F.
While everyone – from kids to adults – get a kick out of watching their ice cream emerge from a smoky bowl, the best part is still the taste.
“The thing everyones says when they first taste it is, ‘Wow, it’s so creamy,” says Heather Warmke, owner of the Upper St. Clair Sub Zero.
Sub Zero is extremely dietary friendly, and has options for gluten-free, vegan, sugar-free, and lactose-free diners.
The shop also does school presentations, where they educate students about the benefits and risks of liquid nitrogen. Sub Zero also has mobile nitrogen tanks, and can be booked for parties and events.
Prior to their opening, the closest Sub Zero to Pittsburgh was in Altoona, PA. The Warmke family is excited to bring a much-needed ice cream shop to Upper St. Clair.
“We went to our first sub zero two years ago in Siesta Key,” says Warmke. “That’s where we fell in love with it. I waited in line for 40 minutes with my kids and no one was mad. Everyone was talking about what they would get next time.”
More information can be found online.
Sub Zero Nitrogen Ice Cream (100 Siena Drive)