Over 30 years ago, microbiologist and inventor Curt Jones helped pioneer cryogenic freezing technology in the dessert industry transforming how frozen treats could be made, served, and enjoyed worldwide. Today, 40 Below continues that legacy using advanced liquid nitrogen freezing at -320°F to create smooth, beaded desserts made with real milk, real cream, real sugar, real fruit, and natural flavors. Designed for modern venues, tournaments, and family entertainment environments. 40 Below delivers innovation, quality, and unforgettable flavor in every cup.
Curt Jones is an entrepreneur and inventor whose early work with cryogenic freezing helped revolutionize frozen dessert production. What began as experimentation evolved into a global frozen dessert movement spanning theme parks, fairs, festivals, and entertainment venues across the U.S. and internationally. With 40 Below, that spirit of innovation continues expanding into desserts, coffee beads, fruit blends, and protein-based products.
40 Below uses advanced cryogenic freezing at -320°F to create a smoother, cleaner frozen dessert experience.
- Incredibly smooth texture
- Made with real milk, cream, and fruit
- No artificial dyes or preservatives
- Dairy-free options available
- Lower calorie than traditional ice cream
- Perfect for events and concession stands
Bring 40 Below to Your Field
We'd love to bring 40 Below to your local baseball field or concession stand! Fill out the form below and we'll be in touch.