Photo of Jeni Britton
Photo of Jeni Britton

Jeni Britton

Jeni Britton is an American ice cream maker and entrepreneur. A pioneer of the artisan ice cream movement, she introduced a modern, ingredient-driven style of ice cream making that has been widely emulated across the world but never duplicated.

Experience: Ice Cream, Entrepreneur, Female Business Founder, Small Business Advocate

Experience: Jeni opened her first ice cream shop, Scream, in 1996, then founded Jeni's Splendid Ice Creams in 2002. Her first cookbook, "Jeni's Splendid Ice Creams at Home", is a New York Times and Wall Street Journal bestseller and won a coveted James Beard Award in 2012. It quickly became the de facto bible for anybody making their own ice cream or thinking about opening a new-style ice cream shop.

Her second cookbook, "Jeni's Splendid Ice Cream Desserts" (2014), took ice cream to the next level with
an array of incredible plated, layered, and piled-high ice cream-centric desserts.

Jeni is a 2017 Henry Crown Fellow and has been recognized by Fast Company as one of the most creative people in business today.
Peach Melba
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Jeni Britton Bauer, of Jeni’s Ice Cream, puts a twist on the classic Peach Melba with a salted graham cracker and toasted seed topping. For an even faster dessert, skip the gravel and just add your favorite salted, toasted seeds.Excerpted from Jeni’s Splendid Ice Cream Desserts by Jeni Britton Bauer (Artisan Books). Copyright © 2014. Slideshow: More Frozen Dessert Recipes 
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For her cheater’s version of panna cotta, Jeni Britton Bauer uses melted ice cream as a clever shortcut. Slideshow:  Panna Cotta Recipes 
Fire-and-Ice Ohio Chili
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Jeni Britton Bauer adds richness to this wonderful chili with a surprise ingredient: dark chocolate ice cream. She loves serving the chili over spaghetti because it has a great sauce-like consistency. Slideshow:  More Chili Recipes 
Jeni Britton Bauer uses lemon sorbet in this creamy butter sauce; the slight sweetness is especially lovely with seared scallops. Slideshow:  More Scallop Recipes 
Jeni Britton Bauer uses pumpkin ice cream to flavor her terrific winter squash soup. Plus:  More Soup Recipes 
“This melted ice cream hot chocolate is so creamy, rich and uber thick that it could be dessert,” says Jeni Britton Bauer. Sometimes she serves it with giant marshmallows and a knife and fork. Slideshow:  More Hot Chocolate Recipes 
This fantastic breakfast bread pudding is a fun, all-in-one take on French toast with maple syrup and sausage. Melted ice cream enriches the “custard” base. Slideshow:  More Savory Bread Pudding Recipes 
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Jeni Britton Bauer uses sweet-tart mango sorbet as a marinade for chicken and in the dressing for her crunchy cabbage slaw. Slideshow:  F&W's Ultimate Guide to Chicken 
Ice cream whiz Jeni Britton Bauer uses melted vanilla ice cream in her flaky, delicious biscuits. Slideshow:  Summer Dessert Recipes 
This fantastic breakfast bread pudding is a fun, all-in-one take on French toast with maple syrup and sausage. Melted ice cream enriches the “custard” base. Slideshow:  More Savory Bread Pudding Recipes 
Jeni Britton Bauer uses sweet-tart mango sorbet as a marinade for chicken and in the dressing for her crunchy cabbage slaw. Slideshow:  F&W's Ultimate Guide to Chicken 
Ice cream whiz Jeni Britton Bauer uses melted vanilla ice cream in her flaky, delicious biscuits. Slideshow:  Summer Dessert Recipes 
Mango Jam
Rating: Unrated
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This simple mango sauce from ice cream genius Jeni Britton Bauer is made by cooking pureed mango with sugar and just a touch of lemon juice. It's delicious drizzled over ice cream, cake or yogurt. Slideshow:  Jam Recipes 
This genius bread pudding is made with melted vanilla ice cream, eliminating the need to make a custard. Slideshow:  Bread Pudding Desserts 
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Vanilla Bean Ice Cream
Rating: Unrated
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This exceptionally creamy ice cream relies on two unexpected ingredients: corn starch (to help thicken it) and cream cheese (to make it scoopable). More Ice Cream Recipes
Strawberry Frozen Yogurt
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"I never make frozen yogurt as a low-fat replacement for ice cream," says Jeni Britton. Instead, she likes using yogurt to bring out the natural tanginess of fruits like lemons and strawberries. More Frozen Desserts
Sour-Cherry Lambic Sorbet
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"Above all, sorbet should taste—and feel—almost like eating fresh fruit," says Jeni Britton. More Frozen Desserts
Pistachio Ice Cream
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This exceptionally creamy ice cream relies on two unexpected ingredients: corn starch (to help thicken it) and cream cheese (to make it scoopable). More Ice Cream Recipes
Mint Ice Cream
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This exceptionally creamy ice cream relies on two unexpected ingredients: corn starch (to help thicken it) and cream cheese (to make it scoopable). More Frozen Desserts
Melon Sorbet
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Jeni Britton's easy sugar syrup can be mixed with almost any fruit puree and churned in an ice cream maker to make sorbet. During the summer, she loves sorbets made with locally grown heirloom melons and ruby-red sour cherries. More Frozen Desserts
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Lemon-Blueberry Frozen Yogurt
Rating: Unrated
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"I never make frozen yogurt as a low-fat replacement for ice cream," says Jeni Britton. Instead, she likes using yogurt to bring out the natural tanginess of fruits like lemons and strawberries. More Frozen Desserts
Jeni Britton Bauer of Jeni's Splendid Ice Creams in Columbus, Ohio, says the secret to a perfect layered terrine is the "clash of color and texture." More Frozen Desserts