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Posts By: jeni britton bauer

Recipe: Make Jeni’s Buttercrisp Waffle Cones

My Buttercrisp Waffle Cone recipe is the best out there. And believe me, I have tried them all. It’s buttery and nutty with a hint of salt—the perfect flavor pairing for ice cream. Because I know not everyone can make it into a shop this summer, I’m sharing my recipe so you can enjoy a…

A quick note from Jeni on American ice cream

The history of American ice cream is the history of America itself. An immigrant named Giovanni Bosio opened the first ice cream shop in America in 1770. A freed slave named Mrs. Jeremiah Shadd (or Aunt Sallie Shadd) could be called the Mother of American ice cream—she was said to have inspired Dolley Madison to…

Let’s talk about cones

I remember almost every ice cream cone I ever ate as a kid. Bitter Lemon sorbet on a dark chocolate-dipped waffle cone from the brand new Häagen-Dazs shop in Peoria, Illinois in 1984. The day I switched from Bubble Gum ice cream to “Jungle Fruit” Sherbet, circa 1983, at the old Baskin Robbins in my…

Recipe: Fresh Strawberry Pie

I grew up eating fresh strawberry pie. Everyone who knew me knew that it was my favorite. It’s one of those early 20th century American dishes that, if you think hard enough, will transport you to another time (long before anyone could imagine clear “strawberry” gel now often used to make this pie). This recipe…

Happy Anniversary to us! Celebrating 15 years in 15 flavors

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…

Meet Dark Chocolate Truffle. A dairy-free flavor made by and for those who love dairy

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….

Our pints have a new look!

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….

How our ice creams are made to pair with dessert + a recipe for strawberry lime pie

The first eight years I made ice cream, I rarely added chunks of cookies or candies. The whole big chunk thing had already been done. The whole reason I fell in love with ice cream was because I could use it to carry scent. So I focused on making single-note ice creams. Ice creams with…

JBB: Inside our new spring flavors

About once a year we like to use ice cream to tell a deeper story, to ask a question, or spark conversation. This year, with our spring 2017 collection, we’re asking questions about openness and community. What does it take to befriend a stranger? We’re calling this collection We’re Not From Here. You Belong Here….

JBB: On women harnessing our true power

I’ve been thinking a lot lately about women, about our place in the world. I’ve traveled back centuries to figure out what exactly I can say on International Women’s Day that has positive meaning, and what I can do that can have real impact. Here’s what I’ve landed on: As American women, our money, and…

BeetleCat Coconut Pie Sundae

I met Ford Fry in Atlanta a few years ago and we hit it off immediately. He’s a great guy and a super talented chef, who understands that being an entrepreneur (he has 10 restaurants in the Atlanta area, 1 in Houston, and coming soon to Nashville) means constantly challenging yourself to be better every…

JBB: Why our chocolates are the best around

Our chocolate ice creams are further proof that I’m the biggest ice cream nerd in the world. Chocolate is not an easy ice cream to make. That is, if you want to have a say in what chocolate you use and how much you put in there. Get ready because I’m going to bore thrill…

Let’s go FORWARD AMERICA

Jeni’s kicked off 2017, our 15th year in business, last week. My speech might be just as relevant to our country today as it was to our company last week. I’ve lived long enough to know that the word FORWARD does not mean the fastest way from point A to point B. Forward is not…

Seattle BLOOMS

I am motivated by scent everywhere I go. The smell of the forest floor or orange blossoms in the air inspires me so much more than the latest dish I ate. Knowing this, Vox Media and Visit Seattle invited me to explore Seattle for two days, following an itinerary designed to pique my obsession with scent and…

Jeni + Ellen’s Road Trip: Birmingham + tour recap

I had heard Birmingham, Alabama, had a strong, up-and-coming makers scene. And knowing the Time Inc. studios are also there—that just solidified it; we couldn’t wrap up our Southern road trip without hitting up Birmingham. After a quick stop at Time Inc. for a tour and Facebook Live chat with Coastal Living, Ellen and I…