Blog

Adventures in Art, Part 1: Jeni’s love affair with art and museums

A three-part series from JBB inspired by our American Licks collection and our scoop shops’ museum-esque transformation I love museums now, but, I hated them growing up. After the first 15 minutes they are boring to the max for a child, and yet loaded with adventure and memories (the Time Museum in the middle of…

Pin swag with Valley Cruise Press

We’ve been following Valley Cruise Press for years now, digging on their dual mission to support artists, and make art accessible through zines and wearable artwork (think vibrant pop culture illustrations shrunk into patches, pins and shirts). When we decided to design a limited-edition pin collection to coincide with the release of our American Licks…

Making ice creams like Buddy Holly made music

I recently became a serious Buddy Holly fan. Like, fell off the Buddy Holly cliff. My life is forever changed, realizing that all the music I have loved over the years is derived quite clearly from Buddy Holly’s massive, but far too short, 16-month career. He died February 3, 1959, at 22 years old. But…

American Licks

We are opening the year with a collection we’ve been working on for several months. We’re calling it American Licks: Ice Cream as a Living Artifact. And we are saying that certain flavors of ice cream from the 19th and 20th centuries are what we call “living artifacts.” That is, their popularity is in decline,…

Hot Buttered Rum

Hot Buttered Rum is my favorite cold-weather cocktail. My friend, the dearly departed Bruce Hildreth, then-chef of Columbus’ beloved Tapatio restaurant, showed me how to make a perfect Hot Buttered Rum sometime in the mid 90s (I was always at his hip back then), and it has been my favorite winter cocktail since. Normally it’s made…

Coquito

I first had a Coquito on one of multiple trips to San Juan, Puerto Rico in the early 90’s (yes—there was a cute boy involved). It’s like egg nog, but totally different: boozy as all heck and spiced with cinnamon, it fills the same seasonal need…with a little more Caribbean sunniness. (And let’s face it,…

Baked Apples with Churro Ice Cream

Baked Apples with Churro Ice Cream You might think of baked apples as a très facile dessert for beginners (which would be true), but we prefer to think of baked apples as a legendarily minimalist, classic-American dish. You can serve them with any full-bodied ice cream—our Churro fits the bill. Prep time: 10 minutes Cook time:…

What’s new on the menu in December

Sweet Corn Spoon Bread Ice Cream (Summer sweet corn, honey-butter cornbread straight from our kitchen, and grass-grazed Ohio milk) Corn Syrup Custard Sundae (Bourbon Salted Pecans Ice Cream, Corn Syrup Custard, salted, roasted pecans, Honey-Whipped Cream, an Amarena cherry, and a Convo Cookie on top) Hot Beverages Our French Press Intelligentsia coffee makes a delicious partner…

Freezer goals

Pints! Pints! Pints! Pints are back in our scoop shops and grocery stores across the country! Check our Pint Finder to find the closest place to buy Jeni’s near you.

Introducing our new pint design

I’m super excited to announce that our pints are almost on the way back to you—and with a very chic new look and feel! The first thing you’ll notice when you see them is that we’ve switched from plastic to paper. The next thing you’ll notice is the punchy design. Because we make so many…

Neighborhood Spotlight: Central West End

Jeni’s Central West End opened in June, making it our first scoop shop in St. Louis. We knew this historic and architecturally rich neighborhood would feel like home to us and we’ve enjoyed getting to know our new neighbors. Recently we chatted with St. Louis resident, Jessica Leitch. She runs City in a Jar, a…

New partner announcement

As we shift our focus in our kitchens to doing the stuff that only we can do—ingredients, recipe, process (read more about all that here)—our network of growers, producers, and makers is continuing to grow. In addition to Smith Dairy, we are now working with a second company that has the extra capacity and the…

Change, Listeria, and the re-opening of our kitchen

Since we opened 13 years ago, we’ve had three different production kitchens, four different logos, two different company names, six different kinds of ice cream machines, two different domain names, and I’ve had at least four pairs of Warby Parkers. But here is something that hasn’t changed since day one: what we do and why…

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Salty Caramel is back

This Salty Caramel is parfait. It is an utterly perfect batch. True caramel is nutty, buttery, with aromatic notes of butterscotch, maple, and coffee. The only way I know how to describe the flavor is emotional. It’s like getting hit with a love arrow. You know it when it’s right. It’s a pot of sugar…