Sub Zero Ice Cream & Yogurt

Sub Zero Ice Cream & Yogurt

About Sub Zero Ice Cream & Yogurt

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.

My Role

As an undergrad student at Utah Valley University trying to graduate on time, I needed an internship to fulfill my requirements to graduate with a Bachelors Degree with an emphasize in Web Development. To do this, I chose to approach the COO of Fivestar Franchising to see if they needed any Design or Web Development work done for me to do for my internship. It turned out they had room for both and gave me a job to help the Digital Media Team design flyers and code websites for their company and franchises they owned. One of those franchises was Sub Zero Ice Cream.

While working with the company from May 2011 through August 2011, I did graphic design and web development work for Fivestar Franchising, Fivestar Painting and Sub Zero Ice Cream.

For Sub Zero Ice Cream, I made flyers, helped redesign their logo and cut up one page websites in Photoshop to put online for events.

Project Dates: May, 2011 – August, 2011

Engine/Dev Tools: Photoshop, Illustrator, WordPress, Joomla, FTP Networking, WordPress Multisite

Project Cycle: 4 Months

Collaboration with: