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When I started Jeni’s, I went about building a business the way I thought it should be done; creating the type of company my 12-year-old self would want to work at. I thought that’s how everybody does it. It’s most certainly NOT the usual, but it took me a very long time to realize how…
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Forget brownies. These blondies have way more fun. Golden and studded with white chocolate chips. And butter. So much glorious butter. We convinced JBB to let us relinquish her signature, easier-than-a-box-cake blondie recipe. The only string attached? That we double down on the richness factor and top it with a hefty scoop of Brown Butter…
Every ice cream maker has a go-to chocolate cake recipe. This is Jeni’s. A rich, dark chocolate cake that melts in your mouth. Really all it needs is a little powdered sugar for dusting. But it’s especially impressive as a layer cake with fluffy white frosting — and served with a scoop of ice cream,…
I call these Bauer House Biscuits because they fall somewhere between a biscuit and a Parker House roll. They are buttery and crispy on the outside and a dream inside. The yeast dough and the butter create pockets of air and rise. Light yet hearty, buttery yet yeasty, these biscuits are perfection. I think you’re…
Happy Pride! It’s time to invite your neighbors, friends, family — anyone who you’d love to celebrate with or get to know better over ice cream. In our humble opinions, there is no better (and easier) way to wow a crowd than with a sundae board (think of it as a cheese board, but with…
Big things are afoot over here. When Jeni started the company in 2002, her mission was to use every dollar we earned to get better every single day. Each year’s improvement is our measure of success. That’s as true for the ice cream we make, to the ingredients we source, to our sustainability efforts in…
For most of her youth, Jenny Bonchak couldn’t understand why people would gather around this terrible beverage called coffee. Specifically at the tiny diner where she waitressed during high school. She’d watch the same old men belly up to the counter every single day for endless cups of the burnt, bitter liquid. “That was their…
It’s a banner day for us at Jeni’s. Today is the day we shake up the dairy-free game forever with four vegan ice creams that are so good, even you steadfast dairy lovers will love them. Myself included! Before we get to the flavors themselves, I want to explain a little about how we got…
Listen, we know you don’t need an excuse to eat ice cream before noon. But what if we said you could enjoy ice cream for breakfast while supporting a great cause? That, my friends, is the very definition of a win-win situation. Join us on Saturday, Feb. 2—Ice Cream for Breakfast Day. (And, no. We…
If our newsfeeds tell us anything right now, it’s that pie season is officially upon us (though we’d readily argue that anytime is a good time for pie). That means we’re reaching for one thing: the new Sister Pie cookbook from Lisa Ludwinski. We’ve been anticipating the release of Lisa’s book from the moment we…
Real talk: Pumpkin is a very broad term. Like peppers or beer, there’s a breadth of varieties, each with its own style, flavor, and ideal use. For example, if you’re going to bake a pumpkin pie you might reach for a little round sugar pumpkin. If you want to make a savory soup, a butternut…
In case you haven’t heard, one of our favorite spirited flavors, Middle West Whiskey & Pecans ice cream, is back for the season. Something magical happens when we add Middle West Spirits’ small batch wheat whiskey to fresh cream—the whiskey flavor opens up and explodes with notes of butterscotch, honey, and vanilla. It’s soft on the palate…
Meet Celia Oberholzer, an Ambassador Team Leader who splits her time between our Bexley and Grandview scoop shops in Columbus. Our ambassadors are some of the most talented people on #teamjenis, but we noticed Celia’s artistic handiwork when she tagged us on her Instagram account, @heyceliacanyoudotheaframe. Her feed is filled with meticulously drawn a-frames—two-sided sidewalk…
Man, Charlotte. What can we say? We swung open the doors to our South End shop last week and you showed up in a huge way. For four hours at our grand opening, the line never slowed down, as you all—er, we mean, ya’ll—queued patiently down and around the block. And we know it wasn’t…
“If you were an ice cream flavor, what would you be?” This is a question Jeni loves to pose to her friends, typically stumping whomever she asks for a good few minutes. But LA-based and French-influenced designer Clare Vivier didn’t hesitate with an answer. She would be an Almond Milk Cortado—an espresso cut with roughly…