SubZero

SubZero’s main attraction lies in not the quality of their ice cream, nor the variety of the mix-ins, but in their unique process of turning the creamy base into the ice cream their customers enjoy. They utilize liquid nitrogen and rapid mixing to transform the liquid base into the frozen treat. However, despite their unconventional method of mixing, SubZero falls short in the flavor category. The appealing option of allowing consumers to customize their order with a variety of mix-ins and bases may lead to an awkward combination of flavors. Our order consisted of a Thai tea base with raspberry and sprinkle mix-ins along with an additional bubble waffle cone. The outcome of this colorful union was not kind to our taste buds. The raspberries popped during the vigorous mixing process, overpowering the subtle taste of Thai tea. The heat of the freshly made bubble waffle cone also caused the ice cream to melt too fast for our consumption. Despite the excellent taste of the bubble waffle cone, at $6.50, the novelty was not worth the money. The overall experience did not compare to the other establishments; our visit to SubZero in Sebastopol was sub-par