Miami, December 23, 2025 – In a culinary landscape where innovation often takes a back seat to tradition, Chill-N Nitrogen Ice Cream is freezing its way to the top.
The Miami-born brand, known for its made-to-order, nitrogen-frozen ice cream, is closing out 2025 on a decidedly strong note, reporting a 3.5% year-over-year increase in same-store sales and a 1% uptick in traffic.
“I’m so proud of the perseverance of our employees and our staff to continue to create a value-oriented product that our customers are still drawn to in light of everything that’s happening in the world,” said CEO David Leonardo.
His sentiment highlights a brand that’s managed to thrive by delivering both quality and value, even amidst global uncertainties. But what else is driving this impressive momentum?
2025 was a year of tangible expansion. Chill-N added a new store in Miami and inked a multi-unit development deal in Tucson, Arizona. Their growth strategy isn’t haphazard; it prioritizes “strong real estate and thoughtful franchise partnerships.”
Leonardo notes robust interest in South Florida markets like Palm Beach County and untapped areas south of Pinecrest, with existing franchisees already looking to open second or third locations. This organic, franchisee-driven growth is a strong indicator of a proven business model.
Beyond locations, Chill-N is leaning heavily into technology. The company enhanced its proprietary software to automate elements of the ice cream-making process. This includes precision monitoring of liquid nitrogen dispensing and thermal sensors in the mixers, all designed to ensure consistency and efficiency.
“These innovations are helping us produce more ice cream efficiently during rushes, even when stores are understaffed,” Leonardo explained, with plans for QR code integration next year to further streamline operations and reduce human error.
A major strategic pivot for 2025 was the launch of a nationwide delivery initiative through its “Pint Club.” This allows customers to order curated packs of four custom pints, shipped directly to their homes anywhere in the U.S. It caters to travelers who discover Chill-N on vacation and want year-round access, but also critically serves consumers in markets lacking no-sugar, gluten-free, or vegan ice cream options. “The Pint Club gives them a way to stay connected to the brand long after they’ve gone home,” Leonardo said.
On the marketing front, campaigns like “Equation of the Week,” featuring seasonal flavors (such as cinnamon) and limited-time offerings (like Dubai chocolate and macadamia), successfully drove traffic.
The brand also deepened its community impact with the “Kindest Kid Challenge,” an initiative encouraging acts of kindness, which will expand into a full month-to-month program next year.
Founded in 2012 by Daniel Golik, Chill-N boasts nearly 20 locations across Florida, South Carolina, Texas, and Tennessee, with almost a dozen more in development.
Their investment in automation reduces labor costs, allowing owners to focus on customer support and community engagement—a strategy that Leonardo affirms, customers “still believe in.”
Source: Chill-N Nitrogen Ice Cream
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