As the liquid nitrogen ice cream industry experiences rapid expansion, Sub Zero Ice Cream remains at the forefront of innovation, solidifying its unique position in the market through its patented process. Founded in 2004 by Jerry Hancock, Sub Zero Ice Cream introduced a revolutionary method for creating custom-made ice cream using liquid nitrogen, a practice that has since become a hallmark of the brand.
In an industry where intellectual property is increasingly contested, Sub Zero Ice Cream distinguishes itself as the only franchise operating under its own patented liquid nitrogen ice cream-making process. This legal and proprietary approach has been integral to Sub Zero’s identity, setting it apart from other players in the market.
The nitrogen ice cream sector has seen substantial growth, paralleled by a heightened focus on intellectual property rights. A recent development has put the spotlight on patent ownership within the industry. NitroCream LLC, based in Washington state, holds U.S. Patent No. 7,455,868, granted in 2008 to its owner, Robert Kennedy. This patent covers a specific method of making ice cream with liquid nitrogen—a technique that has garnered widespread recognition, including licensing agreements with major corporations like Starbucks, which utilizes the process in its flagship Milan store.
Amid ongoing challenges to Kennedy’s patent, Sub Zero Ice Cream has voiced its support for defending these intellectual property rights. Florida-based Chill-N Nitrogen Ice Cream Franchising LLC, a company that does not hold a patent, recently filed another petition with the U.S. Patent and Trademark Office to review the validity of Kennedy’s patent—a move that follows a previous unsuccessful challenge.
“Robert Kennedy has made significant contributions to the industry, and his patent has been rightfully upheld,” said Steve Doyle, Press Agent for Sub Zero Ice Cream. “We fully support his efforts to protect his intellectual property, which has been recognized and licensed by leading companies globally.”
Sub Zero Ice Cream’s patented process not only offers a highly customizable dessert experience but also ensures the company’s commitment to ethical business practices. As the brand continues to expand, it upholds the highest standards of quality and innovation, serving as a leader in the nitrogen ice cream market.
For those interested in learning more about Sub Zero Ice Cream and its pioneering process, visit www.subzeroicecream.com or contact Steve Doyle at (385) 208-4353.
About Sub Zero Ice Cream
Founded in 2004 by Jerry Hancock, Sub Zero Ice Cream has revolutionized the frozen dessert industry with its patented liquid nitrogen ice cream-making process. This innovative approach allows for a unique, customizable experience, delivering fresh and delicious treats made right before your eyes. Sub Zero Ice Cream continues to lead the industry with a commitment to quality, innovation, and integrity.
Follow Us
Facebook: Sub Zero Ice Cream
Twitter: @SubZeroIceCream
Instagram: @SubZeroIceCream
Media Contact
Company Name: Sub Zero Nitrogen Ice Cream
Contact Person: Steve Doyle
Email: Send Email
Country: United States
Website: https://subzeroicecream.com/