Blog

Road trip! Jeni’s × Sister Pie

Here is a name you need to know: Lisa Ludwinski. She’s the frenetic owner behind Detroit’s breakout bakery, Sister Pie. The bakery Bon Appetit named one of this year’s 50 best new restaurants, quipping they’d drive to Detroit just to eat here. Last week, that’s exactly what we did. The Jeni’s crew piled into a…

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A joint blog post from our Quality Leader, CEO, and Jeni

We received a Warning Letter from the FDA following their January inspection of our facility. We are happy to get to the next stage with the FDA, and we appreciate that the FDA went to the unusual step of noting in the letter the significant work and changes we made since we first learned of a…

Goat Cheese with Red Cherries: It’s back and better than ever

I first made Goat Cheese with Red Cherries ice cream back in the days when we only had our North Market shop. I would peruse the farmers’ tables outside and then end up at the cheese shop inside the building where I was first introduced to Jean Mackenzie and her amazing goat cheese made right…

Jeni to Ohio State’s summer graduates: We are all creative thinkers

On Sunday, Aug. 7, Jeni gave the commencement address to Ohio State University’s 2016 summer class (and walked away with an honorary doctorate in business administration). Her primary message: Creativity is not some elusive quality reserved for artists and musicians. We are all creative thinkers. Here is the transcript from her recent address.  To this year’s graduates—congratulations! We are celebrating…

Cook from the Book: Hot Bread Kitchen

From the outside peering in, Hot Bread Kitchen may seem like any other bakery—loaves of sourdough and rye, rounds of chapati and fresh tortillas, some of the best multi-ethnic breads you can find in NYC. But look beyond their wares, and you’ll discover a social mission, one that gives low-income minority women the education and…

Jeni’s vending machines now at John Glenn Columbus International Airport

Whether you are flying in or out of (or even just passing through) Columbus airport, you can now make Jeni’s part of your journey. That’s right, folks, our Jeni’s ice cream vending machines are now at John Glenn Columbus International Airport and fully stocked with Street Treats—our single-serving, grab-and-go ice cream cups in flavors including Darkest Chocolate,…

Celebrate Watermelon Day with a special float

Today is National Watermelon Day. To celebrate, we’ve got a refreshing, fizzy float any watermelon lover can get behind—whether or not you believe in food holidays. Just act fast. Our Watermelon Day float is available today only at our Bexley, Dublin, Powell, and Grandview scoop shops. It’s our tart-like-taffy Watermelon Buttermilk Frozen Yogurt topped with…

Freestylin’: Peach Upside Down Cake

Who says pineapple has to rule the upside down cake world? Isn’t it about time we overthrew this tropical fruit tyrant, hogging all the glory? OK, that’s probably a little dramatic. We love pineapple. We do. But we’re in the midst of sublime, juicy peach season. And we can’t think of a better way to…

Jeni’s still loves Lucius!

We fell hard for Lucius a few years ago (and blogged all about). And our love has only grown for the Brooklyn-based band with an indie pop vibe and lauded reviews from the likes of Rolling Stone and The New York Times. Whether you’re super fans like us, or simply want to check out the…

Inside our Strawberry Jam + why we love Joe DeLoss of Hot Chicken Takeover

It’s no secret we geek out about the strawberries in our Roasted Strawberry Buttermilk ice cream. Little gems ruby red to their core and far more flavorful than their bite-size appearance would have you believe. So deep is our love for farmer Mike Hirsch’s strawberries—grown just for us an hour away from our kitchen—we had…

Meet THE Mary Kamm

It’s easy to think that 21st century ice cream is all about all on trend flavors. Throw the word “crack” after something salty sweet and you’re in business. Or shred beets and farmstead cheese into your ice cream base and you’ve got “artisan ice cream” game. We’ve been at this so long we practically wrote…

The legend of Atlantic Beach Pie

There’s an old legend in the South, specifically in North Carolina, that if you had dessert after a big seafood meal, you’d fall ill. Some recounts of this bit of lore even claim diners would drop dead if they dared to sneak a slice of something as sweet as chocolate cake after a seafood dinner….

Why scent matters + taste our collaboration with Estee Lauder

If I wasn’t an ice cream maker I would be a nose. I have always been tuned in to my sense of smell. It was actually because I had been pursuing a career in fragrance that I stumbled onto ice cream years ago, using it to carry essential oil scent like an edible perfume. I…

Sun-Popped Corn Ice Cream

Update, 6/23: Sun-Popped Corn ice cream will be back in scoops and pints this Friday, June 24. In honor of this summery, truly popped-by-corn flavor, we’re revisiting our interview with the folks behind BjornQorn, who supply us with this awesome popcorn.  Originally published 6/5/2016 We care a lot about what ingredients we use in our…

Why not ylang ylang?

With reports of a Madagascar vanilla shortage this year (one that, thankfully, will not impact the Ugandan vanilla we use in our ice cream), it’s a great time to talk about another flower with amazing flavor and vanilla-like versatility: the ylang ylang. Just like vanilla, ylang ylang is honeyed and sweet—complex enough to stand on…