Sub Zero Ice Cream in Myrtle Beach gives new meaning to the word "cool"

.mcclatchy-embed{position:relative;padding:40px 0 56.25%;height:0;overflow:hidden;max-width:100%}.mcclatchy-embed iframe{position:absolute;top:0;left:0;width:100%;height:100%}

For Richard Nicola, owner of Myrtle Beach’s all-new Sub Zero Ice Cream, watching TV has paid off.

“Sub Zero came to the area because I saw it on Shark Tank [the tv show],” Nicola says.

“I was working construction in Connecticut and I decided I wanted to do something different, I wanted to move to this part of the country, so I called about getting a franchise and followed through with it, and now we’re in Myrtle Beach.”

The unique ice cream shop, which uses liquid nitrogen to quick-freeze customers’ customized ice cream desserts, opened its doors June 18, and has been a big hit in the area.

Sub Zero’s made-to-order -321 degree liquid nitrogen treats are frozen in under two minutes using the patented process that sends clouds of liquid nitrogen vapor rolling across the counter. The ice cream shop doesn’t have freezers.

Customers can choose from seven cream bases—original, premium custard, low-fat, yogurt, lactose-free, vegan and sugar-free. After selecting a base, customers can then select from among 20 flavors and mix in a variety of fruit, candy, nuts or baked goods. Sub Zero also offers shakes, smoothies and ice cream pies that are created using liquid nitrogen.

Sub Zero has more than 50 stores in the United States, as well as locations in China and the United Arab Emirates.

The Myrtle Beach shop, located at 106 Sayebrook Parkway, Suite 5, will be open noon to 10 p.m. Sunday through Thursday and noon to 11 p.m. Friday and Saturday.

Comments

Comments

Thanks for checking out our new site! We’ve changed a ton of stuff, and we’d love to know what you think.
Email feedback