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Posts Categorized: Recipes

Cook from the Book: Sister Pie

If our newsfeeds tell us anything right now, it’s that pie season is officially upon us (though we’d readily argue that anytime is a good time for pie). That means we’re reaching for one thing: the new Sister Pie cookbook from Lisa Ludwinski. We’ve been anticipating the release of Lisa’s book from the moment we…

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…

The perfect summer Eton Mess Platter

The Eton Mess is a classic dessert that traces its origins to Eton College, the Hogwarts-like British boarding school. The dish is traditionally made with strawberries, broken meringues, and cream. We make ours with macerated berries of all varieties, crushed meringues (handmade or store-bought), ice cream, sorbet, and/or buttermilk frozen yogurt, and piles of softly…

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…

Recipe: The Goop Sundae starring Dark Chocolate Truffle

Last week, Jeni flew to Dallas to serve dessert at a dinner party hosted by Gwyneth Paltrow and Goop. It was a stunning spring evening coupled with an absolutely perfect three-course dinner prepared by one of the loveliest humans we know, chef Seamus Mullen. (Side note: his book, “Real Food Heals” is one of Jeni’s…

Frosé sorbet cocktails all day

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…

Recipe alert! What to do with melted ice cream

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…

Recipe: Candied Apple Granita

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,…

Jeni’s Sundae Boards: Movie Nite

The sundae board: our no-fail, go-to, shareable dessert that wows at any kind of gathering. From dinner parties to date night, backyard BBQs to birthday celebrations. It’s like a cheese board for dessert that replaces gouda and cheddar with our favorite ice creams. Our current inspiration—movie nite—is thanks to the recent release of Sun-Popped Corn…

Drinkin’ Tyme: Eclipsing the Aviation

Today, we turn our eyes to the sky (under the protection of solar glasses; safety first people!) to bask in the glory of the first total solar eclipse to cross the U.S. in nearly a century. Now it’s time to celebrate with the thing that really puts the moon in our sky: cocktails! For this…

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

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…

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…