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Posts Categorized: Recipes

Recipe: Watermelon Granita

How do you outwit the hot and sultry dog days of summer? With wonderfully flaky, melt-in-your-mouth granita, an icy dessert made with fruit and water. We love making granitas with whatever fruit we have on hand—enjoying the granita on its own like the best-ever snow cone, or adding ice cream or buttermilk frozen yogurt to…

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…

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…

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…

Cook from the Book: Candy is Magic

Around here we have a soft spot for caramel. Real, full-flavored, complex caramel made with fire-toasted sugar pulled off the heat a split second before it turns burnt and bitter (the way we make our Salty Caramel). Candy wizard Jami Curl, owner of Portland’s candy mecca QUIN, is a girl after our own hearts. She…

Make it at home! BeetleCat Coconut Pie Sundae

Sadly, the BeetleCat Coconut Pie Sundae—our ice cream interpretation of chef Ford Fry’s addictive coconut pie—is no longer in scoop shops. The good news? It’s super simple to recreate at home! Which you’ll want to do because it just feels good eating this sundae. It’s sunny and bright with pops of coconut, lots of toasted…

Freestylin’: Sparkling sorbet cocktails

Bubbly will abound this weekend as we toast to the end of a crazy year. To get ready for New Year’s Eve, we’ve concocted a few Champagne-sorbet cocktails—from light to boozy—that’ll start 2017 on a happy note. Grab a pint of your favorite sorbet (like Blackcurrant Lambic Sorbet) and a bottle of Champagne. And let’s…

Freestylin’: Chocolate Cake + White Chocolate-Peppermint Frosting

This is the sort of happy holiday dessert people crave. A dense chocolate cake that melts in your mouth (and doesn’t even require a mixer!), paired with white fluffy frosting and a heavy dusting of crushed peppermint candy. Today’s Freestylin’ is just in time for those celebratory, end-of-the-year gatherings. When we’re overloaded with sugar cookies…

Freestylin’: Coquito Lady Cake

Rich, buttery, and extremely easy to make, Jeni’s Lady Cake needs nothing more than a dusting of powdered sugar and a fresh pile of fruit on the side. Its simplicity also makes it the perfect cake for dressing up — going elegant with a white chocolate glaze, or fresh with a smear of blackberry jam….

Freestylin’: Draped in Velvet punch

Sorbet is the perfect cocktail mixer and ice in one—pulverized fruit, juices, and sugar, all frozen together. A shot of liquor over a scoop of sorbet is all you need for a killer cocktail. It can also serve double duty—as dessert and a boozy post-meal beverage. One of Jeni and Charly’s favorite sorbet cocktails follows…

Freestylin’: Cast-iron pancake

Jeni makes this cast-iron pancake at home regularly. It is the easiest thing to put together—delicious with powdered sugar and lemon juice, smothered in apples, or made savory with bacon and cheese. That’s the beauty of the Cast-Iron Pancake; eggy, puffy, and not too sweet, it can be dressed up with almost anything in your…

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…

Freestylin’: Sheet pie two ways

A sheet pie (or slab pie) is a shallow double-crust pie, usually with a fruit filling. We love them because they are easier to serve than regular pies—there’s no awkward shoveling out of the first piece and no fruit oozing out everywhere. Sheet pies are also prime for Freestylin’, using the buttery dough recipe from…