They’re here! Introducing four new dairy-free flavors that are so spectacular they never needed dairy.
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…
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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…
Community is at the heart of everything we do at Jeni’s. When we first started shipping ice cream in 2004, Los Angeles quickly became our largest shipping destination—it’s what brought us to open our first LA scoop shop in Los Feliz. When National Ice Cream Day rolled around this year, we couldn’t think of a…
My Buttercrisp Waffle Cone recipe is the best out there. And believe me, I have tried them all. It’s buttery and nutty with a hint of salt—the perfect flavor pairing for ice cream. Because I know not everyone can make it into a shop this summer, I’m sharing my recipe so you can enjoy a…
(original post from July 17, 2014) The Peach Truck’s Stephen K. Rose says his Nashville-based company has exactly one mission: “to provide the best peaches on the planet to as many people as humanly possible.” From mid May through mid August, Rose, his wife Jessica and their small team do just that. In addition to…
The history of American ice cream is the history of America itself. An immigrant named Giovanni Bosio opened the first ice cream shop in America in 1770. A freed slave named Mrs. Jeremiah Shadd (or Aunt Sallie Shadd) could be called the Mother of American ice cream—she was said to have inspired Dolley Madison to…
The Eton Mess is a classic dessert that traces its origins to Eton College, the Hogwarts-like British boarding school. The dish is traditionally made with strawberries, broken meringues, and cream. We make ours with macerated berries of all varieties, crushed meringues (handmade or store-bought), ice cream, sorbet, and/or buttermilk frozen yogurt, and piles of softly…
I remember almost every ice cream cone I ever ate as a kid. Bitter Lemon sorbet on a dark chocolate-dipped waffle cone from the brand new Häagen-Dazs shop in Peoria, Illinois in 1984. The day I switched from Bubble Gum ice cream to “Jungle Fruit” Sherbet, circa 1983, at the old Baskin Robbins in my…
I grew up eating fresh strawberry pie. Everyone who knew me knew that it was my favorite. It’s one of those early 20th century American dishes that, if you think hard enough, will transport you to another time (long before anyone could imagine clear “strawberry” gel now often used to make this pie). This recipe…