Pints of Jeni’s are now at a Publix near you! Yes, you heard that right. Your favorite Publix is now stocking seven Jeni’s flavors—including a seasonal favorite you won’t find at any other grocery store.
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Inspired by the brambly berry bushes all over the hillsides of the Appalachian foothills, Brambleberry Crisp is like a slice of fresh berry pie mixed with a scoop of vanilla ice cream in every bite. Sweet vanilla ice cream made with high-quality vanilla from Madagascar and brown sugar oat streusel hand-crumbled and oven-toasted in our kitchen.
Jeni is a huge fan of author Roald Dahl, who penned rebellious childhood classics like Charlie and the Chocolate Factory. Brown Butter Almond Brittle is her tribute to Dahl and his favorite ice cream known as krokan—a toffee-like candy beloved in Scandinavia and made with butter, almonds, and caramelized sugar. Inspired by this love for krokan, Jeni created Brown Butter Almond Brittle in 2009. Buttercream ice cream. Golden pockets of almond brittle from a fourth-generation candy company in Pennsylvania. It’s pretty sweet, sure. But it’s also a great mix of taste and texture—salty, sweet, crunchy.
Making real chocolate ice cream isn’t easy. We’re talking real chocolate ice cream crafted with top-tier Fair Trade cocoa and not a pre-fab chocolate mix. Our version is packed with so much real chocolate—the most possible, in fact, to still legally call it ice cream—that it is overflowing with rich, bittersweet chocolate flavor, and is dense but still creamy, like the inside of a dark chocolate truffle. Like the inside of a dark chocolate truffle, it’s an amazing testament to the way we make ice cream. This is the chocolate ice cream to ruin all other chocolate ice creams.
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.
In the Buckeye State (aka Ohio, where we are headquartered), one two-bite sweet is revered above all others: Buckeye candies. Designed to look like a nut from a buckeye tree, they are little rounds of creamy dark chocolate filled with rich peanut butter. And they are everywhere. Salted Peanut Butter with Chocolate Flecks (AKA The Buckeye State) is our loving tribute to Ohio and our signature candy. We make it with fresh, salted roasted peanuts and chips of rich Belgian dark chocolate flecks. It’s total comfort for Buckeyes—and Buckeyes at heart.
As a teen, Jeni was always hanging around pastry apprentices at the Columbus bakery where she worked. One regaled her with stories of the “salty caramel” from his hometown in France. Jeni mistakenly thought it was salty like Scandinavian licorice. So when she began to make ice cream a few years later, in 1996, she created a flavor based on what she imagined this salty French caramel tastes like (beginning with toasted sugar, not flavoring). It was an instant success. We still make it the same way today, by toasting sugar in a kettle over fire. And then we blend it with cream and grass-grazed milk that enhance the butteriness of the caramel.
Swanky and indulgent, Cognac with Gingerbread is made with the good stuff from France—a complex cognac with notes of butterscotch and brown sugar that’ll warm you from the inside out. Gingerbread cake pieces, inspired by Lynne’s recipe, are heavily spiced with molasses, brown sugar, and ginger. And the ribbon of deep amber caramel sauce throughout pulls the whole flavor together and adds an extra layer of indulgence. It’s elegant. It’s classy. It’s completely addicting.
Have we mentioned we’re at Publix?! To show you how amped we truly are, we sent the Street Treats truck on a three-week trek through South Carolina and Florida.