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Make it at home! BeetleCat Coconut Pie Sundae

Sadly, the BeetleCat Coconut Pie Sundae—our ice cream interpretation of chef Ford Fry’s addictive coconut pie—is no longer in scoop shops. The good news? It’s super simple to recreate at home! Which you’ll want to do because it just feels good eating this sundae. It’s sunny and bright with pops of coconut, lots of toasted…

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JBB: Inside our new spring flavors

About once a year we like to use ice cream to tell a deeper story, to ask a question, or spark conversation. This year, with our spring 2017 collection, we’re asking questions about openness and community. What does it take to befriend a stranger? We’re calling this collection We’re Not From Here. You Belong Here….

JBB: On women harnessing our true power

I’ve been thinking a lot lately about women, about our place in the world. I’ve traveled back centuries to figure out what exactly I can say on International Women’s Day that has positive meaning, and what I can do that can have real impact. Here’s what I’ve landed on: As American women, our money, and…

In shops now: BeetleCat Coconut Pie Sundae

I met Ford Fry in Atlanta a few years ago and we hit it off immediately. He’s a great guy and a super talented chef, who understands that being an entrepreneur (he has 10 restaurants in the Atlanta area, 1 in Houston, and coming soon to Nashville) means constantly challenging yourself to be better every…

JBB: Why our chocolates are the best around

Our chocolate ice creams are further proof that I’m the biggest ice cream nerd in the world. Chocolate is not an easy ice cream to make. That is, if you want to have a say in what chocolate you use and how much you put in there. Get ready because I’m going to bore thrill…

Our favorite ice creams for breakfast

Update: A scientist confirms what we already suspected—that eating ice cream for breakfast will in fact make you smarter. So come eat ice cream with us on Saturday morning. Your IQ depends on it. This Saturday, Feb 4, is Ice Cream for Breakfast Day. (Yes, this is a real thing.) To celebrate, all our shops will…

Juniper & Lemon Curd: A short story

New Yorker writer James Thurber once said, “One martini is all right. Two is too many, and three is not enough.” The Columbus native and storied humorist would know—he’d often sit in a bar in downtown Columbus and sip on the classic gin cocktail. So when, in 2012, Jeni was creating flavors inspired by American…

Let’s go FORWARD AMERICA

Jeni’s kicked off 2017, our 15th year in business, last week. My speech might be just as relevant to our country today as it was to our company last week. I’ve lived long enough to know that the word FORWARD does not mean the fastest way from point A to point B. Forward is not…

5 things you didn’t know about Queen City Cayenne

To us, Queen City Cayenne is more than milk chocolate ice cream with a back-of-the-throat spice. It’s the very reason we exist as a company. We’ve rounded up 5 interesting facts about the original Jeni’s ice cream flavor, from its origin story to that one time it was on TV. 1. It’s the OG Jeni’s…

This just in: Winter flavors are here!

It’s winter. We know what you want. Deeply satisfying, shocking clashes of taste and texture — especially this time of year when it’s cold and gray and we’re craving comfort foods and vibrant flavors to liven our palates. That’s why our winter collection, now online and in scoop shops, is full of flavors we love….

Jeni’s donut at the Standard hotel

Our spring collection is going to blow your mind. It’s a conceptual lineup of flavors you know you’ve had sometime, somewhere, but maybe never in this way. Ice creams like Supermoon—a two-in-one flavor that’s half vanilla marshmallow ice cream, half blue violet ice cream. Why are we teasing this now, with so many months left…

Freestylin’: Sparkling sorbet cocktails

Bubbly will abound this weekend as we toast to the end of a crazy year. To get ready for New Year’s Eve, we’ve concocted a few Champagne-sorbet cocktails—from light to boozy—that’ll start 2017 on a happy note. Grab a pint of your favorite sorbet (like Blackcurrant Lambic Sorbet) and a bottle of Champagne. And let’s…

Freestylin’: Chocolate Cake + White Chocolate-Peppermint Frosting

This is the sort of happy holiday dessert people crave. A dense chocolate cake that melts in your mouth (and doesn’t even require a mixer!), paired with white fluffy frosting and a heavy dusting of crushed peppermint candy. Today’s Freestylin’ is just in time for those celebratory, end-of-the-year gatherings. When we’re overloaded with sugar cookies…

Freestylin’: Coquito Lady Cake

Rich, buttery, and extremely easy to make, Jeni’s Lady Cake needs nothing more than a dusting of powdered sugar and a fresh pile of fruit on the side. Its simplicity also makes it the perfect cake for dressing up — going elegant with a white chocolate glaze, or fresh with a smear of blackberry jam….

Freestylin’: Draped in Velvet punch

Sorbet is the perfect cocktail mixer and ice in one—pulverized fruit, juices, and sugar, all frozen together. A shot of liquor over a scoop of sorbet is all you need for a killer cocktail. It can also serve double duty—as dessert and a boozy post-meal beverage. One of Jeni and Charly’s favorite sorbet cocktails follows…