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Inside Intelligentsia’s Black Cat Project

We want to delve into exactly what is means to call our ice cream “Intelligentsia Black Cat Espresso.” To help us unpack this name, we spoke with Amanda Seaver, Intelligentsia’s quality control specialist. There are so many reasons why we’ve been partnering with Chicago-based roaster Intelligentsia for years. We’re both Midwestern companies with similar ideals,…

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Outtakes from our pint-size Street Treats photo shoot

Street Treats are our new single-serving cups filled with the same great ice creams found in our pints—ice creams with a uniquely smooth texture and buttercream body, and a bright flavor and clean finish. At 3.6-ounces and with a built-in spoon under each lid, Street Treats are poised to kill it at your kid’s birthday…

We love Churro!

It’s official: Churro is sticking around. Introduced as part of our 2015 Holiday Collection, our cinnamon-infused ice cream speckled with bits of toffee and pastry now has signature status. That means a fresh pint look and a guarantee that, even if Churro disappears for a season, it will always be back.

Drinkin’ Tyme, tiki-style

Our weekly Drinkin’ Tyme office happy hour started like all great traditions: by happenstance. A little more than a year ago, Nigel Ewan—a member of the Jeni’s Art + Design team by day, and a cocktail aficionado pretty much all of the time—began mixing various drinks for Jeni’s creative team. He’d use whatever pantry liquor…

Here’s to an early summer: Roasted Strawberry Buttermilk ice cream is here

What does summer taste like? To us, it’s juicy, sweet-tart strawberries just picked from Ohio fields and then mixed with tangy cream. In one bite, summer is our Roasted Strawberry Buttermilk ice cream. And even though we’re still in the midst of spring, our perennial favorite—exploding with the most intense, lightly tart strawberry flavor—is now…

Cook from the Book: The Vegetable Butcher

A lot of cooking happens in our office. It’s not unusual to find fresh pumpkin bread or a because-it’s-Monday waffle bar up for grabs. And when we find a new cookbook we love—like the practical veg-centric advice from Cara Mangini in The Vegetable Butcher—we can’t resist giving a recipe a try. We love Cara for…

JBB on IG: Ralph’s Coffee

In NYC for the Chefs Collaborative and Cherry Bombe Jubilee. I am totally in love with Ralph’s Coffee. And I never thought of it, but the name Ralph is delightful and for some reason makes me laugh. RALPH. Come to think of it, I don’t think I know any Ralphs. A photo posted by jeni britton…

Spoons: the truth is out there

Logan is a member of the supply chain team at Jeni’s and works to keep everyone stocked with spoons, napkins, and other dry goods. He is known for his unparalleled insight into the drama and scandal hidden beneath these seemingly mundane supplies and is quick to educate anyone foolish enough to listen.  I want to…

Blackcurrants: the forbidden fruit

At a company that makes ice cream, you’d think we’d all be obsessed with sweets. But, truth is, we love sour and tart flavors just as much (if not a little more). It’s why we gravitate toward using tangy fruits like lemon and blackcurrant. You’ve probably heard of blackcurrants—especially if you’ve traveled a bit in…

Jeni’s on IG: Mr. the Cat

Caught. A video posted by Jeni’s Splendid Ice Creams (@jenisicecreams) on Mar 27, 2016 at 4:32pm PDT Models have to eat, too. Kelsey—former Visual Lead here at Jeni’s, now a photographer at UNIONMADE in San Francisco—shot our Intelligentsia Black Cat Espresso alongside her cat, Mr. Kelsey on IG: @kelseyemc UNIONMADE on IG: @unionmadegoods More of Mr….

5 things you didn’t know about Savannah Buttermint ice cream

Our favorite buttery, salty mint ice cream with white chocolate chunks has been around since Jeni’s first menu. It’s one of few flavors whose recipe has barely changed since the start. Here, we share five things you might not know about this perennial favorite, from its inspiration to how it gets such deep buttery flavor….

How our ice creams are made to pair with dessert + a recipe for strawberry lime pie

The first eight years I made ice cream, I rarely added chunks of cookies or candies. The whole big chunk thing had already been done. The whole reason I fell in love with ice cream was because I could use it to carry scent. So I focused on making single-note ice creams. Ice creams with…

Jeni’s + Castanea

We are proud to announce a new financial partnership with a firm called Castanea. They are highly respected in the private equity world and a group we have been wanting to work with for years. It’s an exciting moment for us, and I want to explain why. We are absolutely devoted to making better ice…

Happy birthday, Los Feliz!

It’s been a busy year for us in the Golden State. We take a quick look back on our first year with a West Coast shop. Weeks before our March opening, our ice cream truck roamed around LA, giving the West Coast a teaser taste of our forthcoming scoop shop. We’ve been rolling around ever since—stopping at…

Riesling Poached Pear Sorbet—at home

From Jeni’s Splendid Ice Creams at Home, pages 130–131. A surprisingly rich sorbet with the texture of a ripe pear; sweet Riesling notes shine on the finish. This flavor works well even with underripe pears–you just have to poach them a bit longer. If your pears are super ripe and juicy, you won’t need to poach…