It’s winter. We know what you want. Deeply satisfying, shocking clashes of taste and texture—especially this time of year when it’s cold and gray and we’re craving comfort foods and vibrant flavors to liven our palates. That’s why our winter collection—now online, in scoop shops, and coming soon to grocery stores—is full of flavors we love. Ice creams we enjoy eating this time of year, and know you will, too.
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Roasted peanut butter and wildflower honey ice cream, toasted fresh-ground coconut, and cayenne pepper. A complex combination of salty, savory, sweet, and heat.
In Jeni’s early days at the North Market, there was a heated, pad Thai rivalry between several nearby food stands—each one boasting that they, in fact, had the best version in the city. Good naturedly, Jeni decided to fan the flames. With her tongue firmly planted in cheek, she whipped up an ice cream version of pad Thai with natural Krema peanut butter, Ohio wildflower honey, toasted fresh-ground coconut, and a sharp kick of cayenne pepper. Sweet and savory, with a pleasant heat on the finish, Bangkok Peanut ice cream was an instant hit, and remains one of our most beloved flavors to date.
Cream cheese ice cream layered with crumbles of soft vanilla cake and swirls of from-scratch caramel-butterscotch sauce.
As a kid, Jeni’s mother made Gooey Butter Cake for any and every occasion. A moist, buttery cake coated in powdered sugar and rich beyond anything Jeni has ever had—the sort of cloyingly sweet dessert where two bites is plenty, but you can’t help but finish the whole thing. Gooey Butter Cake ice cream is our addictingly sweet riff on this St. Louis regional specialty, traditionally made with cream cheese, yellow cake mix, and a gooey butter smear on top. Ours is dense cream cheese ice cream, loaded with crumbles of soft vanilla cake and swirls of a honey-butter caramel sauce made in our kitchen. It’s like the best blondie you’ve ever tasted covered in caramel sauce.
Juniper-scented cream with swirls of made-in-house, sweet-tart lemon curd. Inspired by a classic gin martini with a twist.
In 2012, Jeni created three flavors inspired by American writers, including an ice cream dedicated to the late great James Thurber, a Columbus native, New Yorker writer, and martini enthusiast. Juniper & Lemon Curd is our ode to Thurber and his favorite cocktail made with gin and a twist of lemon. The result is an ice cream with refreshing zing—tart swirls of lemon curd made from scratch in our kitchen, and sweet cream invigorated with cool notes of juniper berries.
Velvety, rich milk chocolate ice cream spiked with cayenne and cinnamon. Packs a complex finish that leaves the palate tingly.
Queen City Cayenne is the very first ice cream Jeni ever made. In 1996, as a college student obsessed with scent, Jeni added cayenne essential oil to a store-bought chocolate ice cream. It was cold and sweet, then it burst into flames in her throat. Queen City Cayenne still has the same sweet-heat effect. You’ll first taste rich milk chocolate made with Fair Trade cocoa powder. Then comes the kick from cayenne pepper and Vietnamese cinnamon. The name is a tribute to Cincinnati (nicknamed the Queen City), famous for its sweet and spicy chili made with cayenne and a hint of chocolate and cinnamon.
Dense milk chocolate ice cream. Salty smoked almonds. Handmade, melt-in-your-mouth marshmallows. A swirl of caramel sauce. The only thing better is love.
In high school, Jeni loved driving down Roxbury Road, a Columbus street lined with beautiful old homes built in a variety of classic architectural styles. Just like the street for which it’s named, Roxbury Road ice cream is a patchwork of textures, colors, and tastes. It’s a devilish detour from traditional rocky road ice cream; wildly comforting dense milk chocolate ice cream with salty smoked almonds, marshmallows made from scratch in our kitchen, and a swirl of sweet, buttery caramel sauce. Spoonful after spoonful, Roxbury Road is pure, gooey, decadent, instant gratification.