Meet our new scoop shop flavors. We hope you’re wearing shades because our latest spring flavors are beyond bright. Introducing sunny yellow Nectar Honeycomb ice cream—an exotic and aromatic flavor with notes of vanilla, coriander, clove, and honey. Plus, crisp toffee pieces crackled throughout. And returning summer fave Strawberry Buttermilk, made with the most perfect gem-like berries and fresh cultured buttermilk for a tinge of tartness. And if Bananas Foster and crème brûlée had a baby it would be our silky new Banana Brandied Brûlée custard. Scroll down for more.
In shops now! Everything you need to be the life of the party.
Five ice creams, plus bowls, spoons, napkins, and a Jeni’s scoop, all packed in a Cool Bag to go.
Exotic aroma from an Indonesian flavor. Notes of vanilla, coriander, clove, and honey. Caramel crackled throughout. Made with ylang ylang–an essential oil from a beautiful Indonesian flower. One of Jeni’s favorite essential oils, which smells like nectar and spice. The toffee pieces (what we refer to as honeycomb) add texture and round out the natural sweetness of the cream.
Grown-for-us strawberries blended with cream and cultured buttermilk (the same Arps Dairy buttermilk we use in our BFYs) for subtle tartness. We use Ohio strawberries, picked at the peak of ripeness. Including berries from our longtime partner at Hirsch Fruit Farm, who grows strawberries just for us.
Made with real bananas for a not too grassy nor too sweet, perfect banana flavor. A silky egg yolk custard and torched sugar candies pay homage to the classic French dessert. The pièce de résistance? A splash of apple brandy, made with Ohio apples by our friends at Watershed Distillery. This is a top shelf, white tablecloth, silver spoon ice cream if there ever was one. Brandied Banana Brûlée is now available.
Our friends Emily and Melissa Elsen are pie-baking wizards. At their Brooklyn bakery, Four & Twenty Blackbirds, the sisters turn out some of the best pies we’ve ever tasted. But it’s their signature salted honey custard pie that Jeni can’t stop thinking about. We fold Ohio honey into a luscious, golden custard. Then add a cornmeal crust gravel for an undercurrent of sweet corn flavor. Now available for a limited time in shops and online.
Scoop shop exclusive. Jeni is absolutely obsessed with our buttermilk frozen yogurts. No one else makes frozen yogurt like this–a combination of fruit juices and purees, fresh cultured buttermilk, and organic yogurt. This is our tart and creamy Lemon BFY swirled with sweet-tart blueberry sauce. Jeni has made this flavor since the early days when making ice cream in a farmers market, snagging fresh berries from area farmers.
Scoop shop exclusive. Jeni was inspired by two things: white chocolates commonly served at Southern weddings, and old-school butter mint candies. Sweet and palate gripping, just like chewy, pastel after-dinner mints. Savannah Buttermint is a peppermint ice cream with sea salt, butter, and white chocolate flecks. We add a touch of sea salt to bring out the richness in the mint and butter base.
This is an ode to one of Jeni’s all-time favorite desserts: the giant cream puff. You know the kind—soft puff pastry filled with a salty vanilla pastry cream. To capture that top-note, almost candy-like vanilla flavor, we had an all-natural vanilla blended just for us (think cotton candy, marshmallow vanilla). That goes perfectly with rich egg custard. A sprinkle of sea salt mimics Bavarian-style cream. And a heavy-hand of soft pastry flakes lends the flavor and texture of a puff pastry. Now available in scoop shops and online.
Simple, bright, refreshing, it’s exactly what you want on a warm day. We start with a fruity rosé from Peregrine Ranch, a winery in Sonoma Valley. Peregrine’s rosé is filled
with notes of bright strawberry, subtle blackberry jam, and hints of lemon zest. It’s got crisp acidity and a dry, refreshing finish. We amp up all these flavor notes with added pear and strawberry, plus watermelon essence and lemon juice.
Scoop shop exclusive. One of Jeni’s original flavors, Bangkok Peanut was born out of a pad Thai rivalry between several merchants at the North Market, all claiming theirs as the best in town. With her tongue in cheek, Jeni whipped up an ice cream version of pad Thai: roasted peanut butter and wildflower honey ice cream with toasted fresh-ground coconut and cayenne pepper. It was an instant hit.
A dairy-free “ice cream” made by people who absolutely love dairy. And it’s as good, if not better, than any other flavor that we make at Jeni’s. Complex and ethereal, made with the best cocoa the world has to offer. And it finishes with an ultralight whiff of coconut cream.