Image courtesy of Viceland Last fall, the folks from the Viceland channel stopped by our Los Feliz scoop shop to interview Jeni about the business of ice cream. They were filming for a new series called “The Ice Cream Show,” and we’re excited to share that the first episode—“How to Succeed in Ice Cream”—premieres tonight….
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Is this the world’s fastest sundae? We’ll find out this weekend. On Sunday, April 22, our friends Joe Grandominico and Josh Whitt will suit up in a Jeni’s sundae costume and attempt to beat the current world record (3 hours, 33 minutes, 22 seconds) for fastest two-person tandem marathon. When the duo came to us…
Call it a wine slushy. A sno cone for adults. The princess of the poolside party. Whatever nickname you’d like to bestow, there’s no denying that Frosé—frozen rosé wine—is likely everything you’ve ever wanted in a warm weather sipper. Bright and refreshing. Fruity yet not too sweet. And a hot shade of pink that’d turn…
Hey, Chicago, what do you say? Just in time for baseball season, our fifth Chicago shop is now open in the heart of Wrigleyville. And it is a beaut. At just over 2,000-square-feet, it’s one of our largest shops to date. The shop has all the traditional Jeni’s trimmings, including hexagonal flooring and oak accents that…
Last month, Jeni sat down for a live recording of How I Built This with Guy Raz—an NPR podcast that takes a deep dive into the stories of entrepreneurs and the movements they’ve created. It’s a great podcast for aspiring business owners and anyone who just loves a good story. The episode featuring our illustrious…
You don’t really need an excuse to eat ice cream before noon. Who needs cream and sugar when you can put Ndali Estate Vanilla in your coffee? Why put peanut butter on toast when you could have a scoop of Salted Peanut Butter with Chocolate Flecks on a waffle cone? And you know that big…
This year, look for a new, shop-only flavor every single month—an ice cream exclusively served by the scoop and sometimes just for that month. (Don’t worry if you’re not near a shop: We have plenty of new seasonal pint flavors in the works that will be available online.) Up first for January: Coconut & Cacao. It’s…
The holiday decorations have been taken down. The houseguests have cleared out. And the dishes have been put away. After a week of celebrating and entertaining, chances are your freezer looks something like ours: A mish-mash of half eaten pints of ice cream. Pints that have been pulled in and out of the freezer all…
Fifteen years ago we set out to make ice creams that tell stories—of growers and place, of history and tradition, art, and pop culture. And to do it in a way that brings people together and celebrates community. The day we opened Jeni’s in late November 2002 was Ohio State-Michigan football game Saturday. In Columbus…
Update 5/5/18: Dark Chocolate Truffle is available in shops and online now. Coming soon to grocery stores. Today is a milestone day in the history of our company. Because today we release our first dairy-free “ice cream,” Dark Chocolate Truffle, by the scoop exclusively in our shops. Believe me when I say this flavor is game-changing….
This is going to be a year of beautiful ice cream! Seven of our most celebrated flavors over the last 15 years now have gorgeous new designs (with more on their way) and will be taking over shelves across America over the next few months. Our new pints evoke the colorful energy of our company….
This month, we opened our first scoop shop in the nation’s capital, and we couldn’t be prouder to now call Washington, D.C. home. Here’s a peek inside our latest two-story shop at 14th and U streets. The details of every scoop shop are unique—there’s no cookie cutter, out-of-the-box formula because we want every space to…
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…
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…
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,…