Scroll 👇 for a look back at what we did last year.
To make our ice cream this year, we used 66,339 pounds of almond brittle, 2,394 pounds of Direct Trade coffee, 2,151 pounds of sea salt, 53,687 of Dutch cocoa powder, 1,413 pounds of Askinosie Chocolate cocoa nibs, 16,597 pounds of organic yogurt from Seven Stars Farm, 189 pounds of tea from The Tea Spot, 5,467 pounds of peaches from The Peach Truck, 1,545 pounds of alcohol—including Right Bee Cider, Yazoo Brewing, and moonshine from Millstreet Distillery, 20,100 pounds of Ohio strawberries, 2,493 pounds of pumpkins from Hirsch Fruit Farm, 3,542 sweet potatoes from Hirsch Fruit Farm, 21,550 Ohio blackberries, 484 pounds of whiskey from Middle West Spirits, 12,353 pounds of goat cheese from Mackenzie Creamery, 1,282 pounds of Ohio honey, and 1 million pounds of grass-grazed milk.
Jerry Seinfeld and Kristen Wiig hopped in a car to get coffee and stopped by our Los Feliz shop for ice cream after.
(Yes, it’s a real thing.) To celebrate Ice Cream for Breakfast Day, all our shops opened early and donated 100% of sales from 9 a.m. to noon to local nonprofits.
Our team hand-stirred 614 batches of caramelized sugar for Salty Caramel.
We opened shops on Rose Avenue near Venice Beach, in Larchmont Village, and Commons at Calabasas.
We created a sundae inspired by chef Ford Fry’s coconut pie served at his Atlanta restaurant, Beetlecat.
Jeni shared some thoughts on women harnessing their true power and we spotlighted some of our favorite women-led businesses.
Our spring collection explored what it takes to change your perception in a single instant.
We supported our record store friends and renewed our vows with vinyl.
We welcomed 526 new employees.
Our fourth Atlanta area scoop shop opened in the heart of the sustainably designed, mixed-use development, Avalon, in Alpharetta.
Because you’ve already done jewelry, ties, and grilling supplies.
We sponsored the first annual Flyover Fest—a Columbus book and music fair that features independent book publishers, record labels, comics, writers, artists, and booksellers.
We opened shops in Brentwood and Franklin in the spring.
Team Jeni’s marched in the Columbus Pride parade.
We helped produce a music video for Doc Robinson.
We held a picnic-style party in celebration of Ohio strawberry season.
We created our second flavor with Stone Brewing—Mocha Black Cherry ice cream inspired by Stone’s Mocha IPA.
We celebrated the release of Yazoo Sue with Rosemary Bar Nuts ice cream with an event at the Yazoo Brewing taproom in Nashville.
Our Cream Puff ice cream was the runaway hit of the summer. (Don’t worry, it’ll be back this year.)
We shipped 64,669 boxes.
In honor of National Ice Cream Month in July, JBB shared how to (easily!) recreate our ice creams at home.
Think of it like a cheese board that swaps the brie and gouda for ice cream and buttermilk frozen yogurt. We made a bunch.
We released a light and refreshing Hard Cider Sorbet with their semi-dry hard apple cider.
We opened a shop in Old Town, Chicago.
We released an old classic and took you through the process of how it’s made—from cow to cone.
We Freestyled LOTS of recipes.
Team Jeni’s and our eight riders raised $14,425 for life changing cancer research at The Ohio State University.
We took pie a la mode to a whole new level in LA … again.
We tested thousands of batches of ice cream in our test kitchen to release 12 new flavors in our shops, online, and in stores.
We made a lot of friends in DC, and got to see a lot of old friends too.
For the second year, we teamed up Lisa Ludwinski and her Sister Pie crew from Detroit for an ice cream and pie bonanza at our Clintonville scoop shop.
We gave 649 scoops in support of the Columbus Foundation that raised over $18 million for local nonprofits.
Seven of our most celebrated flavors over the last 15 years now have gorgeous new designs (with more on their way).
We created a 28-page ice cream extravaganza for your gifting pleasure.
Our Splendid Holiday collection featured heritage ice creams, with a bit of an edge, that we enjoy sharing with our loved ones.
Proceeds from this sundae supported #SaveTheCrew, a grassroots effort to keep the Crew SC in Columbus.
This year, Team Jeni’s supported 13 area nonprofits, championing causes including food inequality, empowering families, and senior advocacy. We worked on 14 service projects over 259 hours and contributed $7,664 back to local nonprofits.
We released our first dairy-free “ice cream.” A milestone day in the history of our company.
Fifteen years ago we set out to make ice creams that tell stories—of growers and place, of history and tradition, art, and pop culture. And to do it in a way that brings people together and celebrates community.