We build our ice creams from the ground up with milk from grass-grazed cows and whole ingredients that we blend, bake, peel, chop, skin, pulverize, and blowtorch ourselves. We use no flavorings, chemical dyes, or off-the-shelf ice cream mixes. We cut no corners, we take no shortcuts. We never have, we never will.
Jeni Britton Bauer has been making ice cream professionally for nearly two decades. She founded Jeni’s Splendid Ice Creams in 2002. Her latest cookbook, Jeni’s Splendid Ice Cream Desserts (May 2014), is the follow-up to her James Beard Award-winning Jeni’s Splendid Ice Creams at Home.
We set out 13 years ago to make the best ice creams we could imagine. Because what you can imagine is always better than what actually exists. That kind of quality is elusive and difficult to find. It takes a crew of people with an uncompromising dedication to community and quality to move this ship forward every day.
Building flavor from the ground up requires patience, determination, skill, and a sense of adventure. To create our ice creams and frozen yogurts, we use grass-grazed Ohio milk from a family of small farms within 200 miles of our kitchen. To that exquisite base, we add ingredients shipped directly to us from local farms and producers from around the world.
Everything it takes to run an ice cream company, we do it ourselves, in-house: making ice creams, designing and installing store decor, photography, producing videos, writing, and graphic design. We don’t always have spots to fill, but we’re always on the lookout for talent, hustle, and guts. Have what it takes?