When Daniel Golik pitched an ice cream business idea to his parents in 2012, he couldn’t have predicted it would become a multimillion-dollar brand — or a vital anchor for his family in the wake of unexpected tragedy. Today, Chill-N Nitrogen Ice Cream is a fast-growing player in the frozen dessert industry, with 17 locations across four states, nearly 200 employees, and plans to open 18 more stores by the end of 2025.
The idea began when Daniel, then a college student considering medical school, encountered a novelty ice cream shop in Florida that flash-froze ice cream using liquid nitrogen. “They hadn’t really figured out the process, but there were lines of people waiting. I thought it was a cool idea,” he recalls.
Inspired by the concept and its crowd appeal, Daniel began experimenting with recipes and freezing techniques at home. Armed with a business plan and prototype, he pitched his idea to his parents — and found his first champion in his father, George Golik.
A Promising Start, Then a Personal Loss
George helped launch the first Chill-N location in Pinecrest, Florida, in 2012. That first store generated $350,000 in its debut year, driven by a unique customer experience and positive media coverage. But as momentum built, tragedy struck. George passed away unexpectedly, leaving Daniel and his mother, Donna, to continue the journey without him.
Donna stepped into a co-founder role and embraced the brand as both a business and a tribute. “It gave us an amazing focus on something that the family was doing together,” she says. Daniel remained the driving force, while Donna handled administrative tasks behind the scenes.
Innovation Drives Expansion
Unlike traditional ice cream shops, Chill-N uses -320°F liquid nitrogen to instantly freeze each cup to order, producing a smoother texture and a dramatic vapor cloud during preparation. This not only enhances the product but also creates a share-worthy customer experience.
By 2019, Chill-N hit a turning point. “The decision to franchise was pivotal,” Daniel says. Realizing that opening stores organically was inefficient, the team focused on improving operations. Daniel spent months analyzing the entire process, identifying bottlenecks and inefficiencies.
The result? A proprietary system for franchisees, automated nitrogen mixing, and customized algorithms based on portion size and base type — innovations that boosted production from 30 servings per hour to 120.
Family Values at the Heart
Chill-N’s evolution is rooted in family. For Donna, the journey has been as emotional as it has been professional. “We try to stay in our own lanes,” she says. “Daniel handles operations, and I support administratively. But from the beginning, I wanted him to be the face of Chill-N.”
That balance of support and independence has helped Chill-N preserve its culture as it scales. “Ninety percent of our franchisees were loyal customers before becoming owners,” Daniel notes — a reflection of the brand’s authentic connection to its community.
Looking Ahead: A Model of Opportunity
As Chill-N continues its national expansion, it joins the ranks of the latest ice cream franchise success stories. Its rapid growth and innovative model demonstrate how ice cream franchise opportunities can thrive by merging product innovation with strong personal values.
Donna offers advice to other parents whose children have big dreams: “Encourage them. Support them. Believe in them — and be flexible.”
For Daniel Golik, what began as a college idea is now a $7 million brand — a business built on science, community, and family resilience.
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