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Posts By: jeni britton bauer

The sun always shines again

I find inspiration in people who aren’t afraid to be open about their struggles and the sunshine they often find on the other side. I’ve had the privilege of meeting a lot of people and that’s why I know so many of us are touched by mental health challenges—no matter what it looks like on…

3/18 update from Jeni

We have learned, in times like this, when words are not enough, to fall back on our values and to let them lead the way. For us, that means facing into what comes, as a fellowship united by our values of community, equality, love, and hard work. The health and safety of our employees, customers,…

Contactless Service: How we’re keeping our community safe

At Jeni’s, the health and safety of our employees, customers, and communities is our top priority. As the COVID-19 (coronavirus) crisis continues to evolve, we are continuing to evolve our response as a company. With our hearts on the most vulnerable and at-risk in our population, we want to provide you with the details about…

Recipe: JBB’s Pineapple Upside-Down Cake 

  Jeni’s Pineapple Upside Down Cake Makes 8 servings For the Lady Cake 1 cup cake flour (not self-rising), wheat pastry flour, cornstarch, or gluten-free flour ¼ teaspoon baking soda ½ teaspoon baking powder ¾ teaspoon fine sea salt 6 tablespoons (¾ stick) unsalted butter, softened ¾ cup sugar 2 large eggs, at room temperature…

Proud to be a B Corp Best For The World honoree

When I started Jeni’s, I went about building a business the way I thought it should be done; creating the type of company my 12-year-old self would want to work at. I thought that’s how everybody does it. It’s most certainly NOT the usual, but it took me a very long time to realize how…

Impress all your friends: Biscuit Ice Cream Sandwiches

I call these Bauer House Biscuits because they fall somewhere between a biscuit and a Parker House roll. They are buttery and crispy on the outside and a dream inside. The yeast dough and the butter create pockets of air and rise. Light yet hearty, buttery yet yeasty, these biscuits are perfection. I think you’re…

A note from Jeni: Flavors so spectacular, they never needed dairy

It’s a banner day for us at Jeni’s. Today is the day we shake up the dairy-free game forever with four vegan ice creams that are so good, even you steadfast dairy lovers will love them. Myself included! Before we get to the flavors themselves, I want to explain a little about how we got…

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…