Jeni opened Jeni’s Splendid Ice Creams in 2002 with the singular goal to make better ice cream.
Today Jeni’s is a community of growers, makers, artists, writers, doers, mathletes, dairymen and beekeepers who make every batch of ice cream with milk from grass-grazed cows, Ohio wildflower honey, whole fruits, vegetables, and herbs from nearby farms, as well as rare, carefully sourced ingredients from around the world, including Fair Trade Ndali Estate Vanilla, Direct Trade bean-to-bar Askinosie Chocolate, and Direct Trade Intelligentsia Coffee.
Jeni’s Splendid Ice Creams—a certified B Corp that works in tandem with the people who produce their ingredients—has been praised by Time (“America’s best”), The New York Times (“Jeni surpasses the creativity of all other ice cream makers”), and Saveur (“revolutionary”), while Food & Wine declared, “No one makes ice cream like Jeni Britton Bauer.” Jeni is the author of the best-seller Jeni’s Splendid Ice Creams at Home, which earned her a 2012 James Beard Award. Jeni’s latest book, Jeni’s Splendid Ice Cream Desserts, was published by Artisan in 2014.
– Food & Wine Magazine
Jeni is the author of the New York Times best-seller Jeni’s Splendid Ice Creams at Home. With more than 100,000 copies in print, the cookbook dubbed the “homemade-ice cream-making Bible” by The Wall Street Journal earned Jeni a 2012 James Beard Award, America’s most coveted honor for those writing about food and the culinary arts. Jeni’s follow-up, Jeni’s Splendid Ice Cream Desserts (May, 2014), includes more than 100 new recipes for ice creams and ice cream desserts.