Before Jeni began making ice creams, she studied art at The Ohio State University, worked in a bakery, and had a serious hobby blending perfumes and collecting essential oils. It was the perfect foundation for a would-be ice cream maker.
Jeni left college to do her own thing from scratch, opening Scream Ice Cream in 1996 in Columbus, Ohio’s North Market. This would set the foundation for Jeni’s Splendid Ice Creams’ opening there in 2002.
Today, Jeni and our kitchen team makes every ice cream, sorbet, and frozen yogurt from the ground up with grass-grazed milk, local produce, American bean-to-bar chocolate and select ingredients from around the world, including exquisite Fair-Trade-Certified African vanilla and Dutch cocoa.
When Jeni isn’t developing new flavors, working on a book, or art directing new campaigns, she devotes time to Local Matters (the fresh-food-for-all Columbus-based non-profit she co-founded), serves on the boards of the Wexner Center for the Arts and Columbus College of Art & Design, and gets into trouble with her husband and two children at their home in Columbus.
– 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.