Peanut butter, caramel, chocolate, and pretzels in perfect harmony.

A chocolate ice cream quadruple threat with cake, extra-bitter fudge, and chocolate pieces.

Salted vanilla custard layered with yellow cake pieces and darkest chocolate fudge. No other dessert combines chocolate and custard together in such a satisfying way like Boston Cream Pie. Our vanilla custard is amazing, made with a light and bright, single-note vanilla that complements rich egg custard. Yellow cake crumbles and bittersweet fudge tie the whole thing together.

Oven-toasted oat streusel and a sweet-tart “brambleberry” jam of blackberries and blackcurrants layered throughout vanilla ice cream. The sweet vanilla ice cream is made with high-quality vanilla from Madagascar and oven-toasted, brown sugar oat streusel is based on Jeni’s family recipe. The jam is made just for us from our longtime farm partner, Hirsch Fruit Farm. All of these elements come together to form a flavor reminiscent of a fresh berry fruit crisp with a scoop of vanilla ice cream.

All the texture. Brown butter almond candy crushed into buttercream ice cream. Krokan—toffee-like candy made with butter, almonds, and caramelized sugar. Made with rich buttercream ice cream and golden pockets of handmade almond brittle, this sweet, salty, crunchy ice cream quickly became a menu mainstay.

Cream cheese ice cream layered with crumbles of soft vanilla cake and swirls of made-from-scratch caramel-butterscotch sauce.

We’re talking real chocolate ice cream crafted with top-tier Fair Trade cocoa and not a pre-fab chocolate mix. It’s 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, this is the chocolate ice cream to ruin all other chocolate ice creams.

It’s like the best blondie you’ve ever tasted... covered in caramel sauce. Cream cheese ice cream layered with crumbles of soft vanilla cake and swirls of made-from-scratch caramel-butterscotch sauce. While on a trip to St. Louis, Jeni walked into a bakery and realized the yellow cake with cream cheese and gooey butter smear indeed has a proper name, and has long been coveted from Peoria to St. Louis. Our Gooey Butter Cake ice cream is a riff on the regional specialty.

Fruity & bright. Tart and uber creamy lemon with from-scratch blueberry jam in fresh cultured buttermilk and cream. These bright fruits play perfectly with fresh cultured buttermilk and yogurt made just for us by a family dairy in Ohio. The result is creamy frozen yogurt with an almost chewy texture and beyond tart tang. Reminiscent of the best sherbet you’ve ever tasted, this is one of Jeni’s all-time favorite flavors.

Tart pineapple with red cherries, golden cake, and a gooey caramel swirl. We start with ultra tart pineapple-infused buttermilk cream that is so lush. Of course, we’ve dotted the cream with plenty of golden cake pieces. But the real showstopper is, not one, but TWO sauces—a dark, devilish caramel sauce and a pop of sweet-tart Michigan red cherry. This one is perfect at the table with guests or in a more intimate setting. It’s likely to become a new favorite.

Salted and roasted ground peanuts with grass-grazed milk and crunchy, dark chocolate flecks. Designed to look like a nut from a buckeye tree, they are little rounds of creamy dark chocolate filled with rich peanut butter. Salted Peanut Butter with Chocolate Flecks (formerly known as 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.

Fire-toasted sugar with sea salt, vanilla, and grass-grazed milk. In 1996, Jeni made a burnt sugar ice cream with vanilla and a heavy pinch of sea salt. It was an instant hit. We still make it the same way we always have—by caramelizing sugar in a kettle over fire. It’s a dangerous method that requires a lot of precision, but it’s worth it. This is why our caramel has such a beautiful, nutty quality. Adding cream and grass-grazed milk enhances the butteriness of the caramel.

Southern comfort. Buttermilk ice cream, crumbled biscuits, and swirls of peach jam. Inspired by the perfect sweet cream biscuits and jam served throughout the South and just as memorable. Fresh cultured buttermilk adds brightness to the cream. Then we fold in crumbly bits of salty sweet cream biscuits and fresh jam made with the most perfect peaches. Sweet and salty, this ice cream is rich southern comfort by the spoonful.

Dark caramel, cream cheese, pastry, and cinnamon (lots of it). Jeni’s version captures all that is glorious about a cinnamon roll baked in a cast-iron skillet. With gooey, cinnamon-scented brown sugar caramel. Cream cheese ice cream that mimics the addicting sweet and salty frosting. Pastry flakes as soft and satisfying as the center bite of your favorite cinnamon roll. And so much cinnamon sprinkled throughout it’ll make you weak in the knees.