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Monthly Archives: July 2017

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

Update, 7/24: We are once again partnering with Brooklyn’s lauded pie bakery, Four & Twenty Blackbirds for an LA pop-up—this time at our Venice scoop shop. On Aug. 5 and 6, we’ll be serving Four & Twenty Blackbirds pies paired with ice cream, as well as whole pies and pints to go. In honor of our…

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…