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Bitter inspiration

As a kid, Jeni loved Schweppes Bitter Lemon Soda. It was bright, bitter, and ever so slightly sweet. As an adult, Jeni was reminded of this long lost love while flipping through the pages of an old Gourmet magazine. She stumbled across a 1968 full-color ad for the soda company’s bitter orange and lemon soft…

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Let’s hit the road: Meet our Early Summer Collection

This spring I was inspired by art, especially Winslow Homer and George Bellows paintings from the coast of Maine. The deep blues of the ocean, bright blues of the sky, the cool breezes, the boardwalks, salt water taffy, and lemon ice. The whole collection became sort of a road trip for me along a mythical…

Our BFYs are a BFD

Truth be told, I love our Buttermilk Frozen Yogurts (known to us as BFYs) more than anything else we make. That’s been true since I created the first prototype back in 1996, and it’s why they’ve been on my lineup since my first experimental days in The North Market. Let me tell you why I…

Recipe: Jeni’s Favorite Frozen Yogurt Pie

Jeni grew up loving yogurt. As a kid, her mom would make this amazingly simple, frozen pie. It was always her favorite dessert. Makes 1 pie Ingredients 2 sleeves graham crackers, crushed 1 stick unsalted butter at room temperature 1 pinch salt 1 cup heavy cream 2 tablespoons honey 1 tablespoon sugar 1½ cups good…

Cook from the Book: Best Breakfasts in America

Here we go: It’s the next installment in our Cook from the Book series. Because when we get a cookbook in the office that makes us salivate—like “America’s Best Breakfasts” by Lee Brian Schrager and Adeena Sussman (now on sale) does—we can’t resist giving a recipe or two a whirl. We know and love Lee—the…

The women who shaped American ice cream

You listening to Hamilton? Me too. Did you know that the first ice cream parlor in America opened in New York City in 1776? Woah. Anyway… I could go on about Revolutionary War-era America forever, but this week, I want to celebrate a few of the revolutionaries of ice cream—the women who shaped ice cream’s…

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,…

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…