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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…

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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…

Got fresh peaches? Cold-poach ’em!

To say we get excited about peach season is a bit of an understatement. Nothing quite compares to this time of year—when the peaches are so juicy and ripe, the only way to eat them is over the sink (and with a napkin handy). To celebrate, we’ve crafted the perfect peach sundae in honor of…

The Peach Truck & Jeni’s

Update, 6/7: Sweet Cream Biscuits & Peach Jam ice cream will be back in scoops and pints this Friday, June 10. In honor of this sweet-and-salty favorite, we’re revisiting our interview with the amazing folks behind Nashville-based The Peach Truck. They supply us with the most perfect peaches in America so we can make our jam. Bonus:…

Make (good!) astronaut ice cream

As kids, astronaut ice cream was the prized find at the local science center or air and space museum gift shop. Pink-, white-, and brown-striped like a gallon of neapolitan ice cream, it was a flaky, flavorless, freeze-dried block. But it was ice cream. That astronauts eat. What could be cooler? Alas, we now know…

Astronaut sighting at Jeni’s HQ!

Harrison Sheldon is one brave little 4-year-old. But that wasn’t always the case, says his dad, Aaron. Six months ago, Harrison wouldn’t climb up on the exam table at his doctor’s office. It was just too high. So, Aaron began to talk to his son about the brave people who also have to go to…

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…

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.