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Meet Xocorosa: Our spicy collaboration with Stone Brewing

Update 10/6/17:  Xocorosa is back for the season! Available only by the scoop in shops across the country (excluding German Village, Columbus Commons, and Factory at Franklin).  Earlier this year, California’s Stone Brewing issued us a challenge: Could we create an ice cream inspired by Xocoveza, their holiday mocha stout with a cult-like following? This…

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How it’s made: Pumpkin 5-Spice ice cream

Real talk: Pumpkin is a very broad term. Like peppers or beer there’s a breadth of varieties, each with its own style, flavor, and ideal use. For example, if you’re going to bake a pumpkin pie you might reach for a little round sugar pumpkin. If you want to make a savory soup, a butternut…

Recipe: Candied Apple Granita

We’re in that awkward transition between summer and fall. Those fleeting weeks where it somehow makes sense to wear sandals with a sweater or drink a pumpkin latte on an 80-degree day. And even though it’s time to start plucking apples from the trees at nearby orchards, we’re not quite ready to douse super fragrant,…

Jeni’s Sundae Boards: Movie Nite

The sundae board: our no-fail, go-to, shareable dessert that wows at any kind of gathering. From dinner parties to date night, backyard BBQs to birthday celebrations. It’s like a cheese board for dessert that replaces gouda and cheddar with our favorite ice creams. Our current inspiration—movie nite—is thanks to the recent release of Sun-Popped Corn…

Green Mint Chip. The flavor that almost wasn’t and other fun facts.

Our Green Mint Chip ice cream is all the green and chocolate crunch you remember loving as a kid—only creamier, mintier, and with earthier chocolate than you’ve ever had before. Now one of our signature flavors (meaning we make it year-round), Green Mint Chip is a flavor that we almost didn’t make at Jeni’s. Here’s…

Drinkin’ Tyme: Eclipsing the Aviation

Today, we turn our eyes to the sky (under the protection of solar glasses; safety first people!) to bask in the glory of the first total solar eclipse to cross the U.S. in nearly a century. Now it’s time to celebrate with the thing that really puts the moon in our sky: cocktails! For this…

Recipe: Watermelon Granita

How do you outwit the hot and sultry dog days of summer? With wonderfully flaky, melt-in-your-mouth granita, an icy dessert made with fruit and water. We love making granitas with whatever fruit we have on hand—enjoying the granita on its own like the best-ever snow cone, or adding ice cream or buttermilk frozen yogurt to…

Freestylin’: Pavlova with Blackberry Sauce

This summer our longtime farm partner in Chillicothe, Ohio, will grow up to 10,000 pounds of blackberries—destined for flavors like Brambleberry Crisp—just for us. Luckily some of these gorgeous, sweet-as-candy blackberries found their way to the test kitchen at Jeni’s HQ so we could have some Freestylin’ fun. Our motto: Keep it simple. When you have…

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…

New song from Doc Robinson & album release party Saturday night at Skully’s

“Drive Slow,” the new song from Columbus duo Doc Robinson, and your favorite jam for the rest of the summer. We’re totally obsessed with this band right now—and we’re not the only ones. Their first single from a year ago, “It’s Over,” had pretty much everything you could ask for—triumphant horns, boom-bap drums with a handclap…

Recipe: the world’s best coriander ice cream

Coriander essential oil is pressed from the seeds of the cilantro plant, whose flavor bears no resemblance to the scent of the leaves. The oil is sweet and spicy, with notes of vanilla. Corander is as versatile as vanilla, and its warm flavor reminds Jeni of cheesecake, which is why it is so delightful with…

People we love: Right Bee Cider

Charlie Davis and Katie Morgan, the owners of Right Bee Cider in Chicago, have gotten used to hearing the same reaction from first time customers: “I’m not usually a cider person, but I like this.” It gets Katie every time. Because she knows there’s a stigma attached to American ciders—that they must be cloyingly sweet—and…

Freestylin’: Lemon & Blueberries BFY terrine

An ice cream terrine is a great dessert for a party since you can serve a lot of people in a short amount of time. Slice, plate, drizzle with sauce, and add a garnish of berries, nuts or mint—whatever. You can even slice the terrine in advance. Keep the slices in the freezer until dessert…

All the fruits sundae board

At Jeni’s HQ, our favorite no-fail, always impressive dessert (with almost no fuss) is the sundae board. Think of it like a cheese board that swaps the brie and gouda for ice cream and buttermilk frozen yogurt. Subs cookies for crackers. Keeps the nuts and jam. And maybe we throw in some hot fudge or…

3 things to know about Cream Puff ice cream

Our Cream Puff ice cream is the runaway hit of the summer. We absolutely love this flavor and know that you will, too. Because it tastes exactly like a classic Old World cream puff—addicting, bright, and candy-like vanilla in a salty custard with loads of pastry flakes. It’s just colder, rounder, and easier to eat…