What is Jeni’s most daring experimental flavor?

Everything Bagel Ice Cream—a cream cheese base flavored with sesame, garlic, and onion, balancing sweet and savory in one scoop.

Are collaboration flavors permanent?

Not always—some are special one-time runs created with partners or seasonal campaigns.

Jeni’s Experimental & Collaboration Flavors: Bold & Creative Scoops

Discover Jeni Britton Bauer’s adventurous creations—Everything Bagel Ice Cream, Boozy Eggnog, Whiskey & Pecans, Brambleberry Crisp Frozen Yogurt, and Churro. Bold experiments and fun collabs that push ice cream boundaries.

Unexpected, playful, and sometimes daring—these flavors showcase Jeni’s creativity and boundary-pushing collabs. From Everything Bagel to Boozy Eggnog, Whiskey & Pecans, Brambleberry Crisp FroYo, and Churro, this hub collects adventurous scoops and the techniques that make them work. New and updated recipes under this topic auto-populate below.

Quick picks (choose your vibe)

Sweet-savory: Everything Bagel (cream-cheese base + sesame/garlic/onion crumbs)
Boozy & festive: Boozy Eggnog, Whiskey & Pecans
Tart & swirly: Brambleberry Crisp Frozen Yogurt (jammy ribbons + oat crisp)
Bakery-inspired: Churro (cinnamon sugar + fried-dough notes)

Base choices (what to start with)

Most Jeni-style bases are egg-free and use cream + milk + a bit of cream cheese (for body) plus starch and a touch of glucose/corn syrup for scoopability. For frozen yogurt styles, swap part of the dairy for strained yogurt (Greek or labneh) and balance sweetness higher to offset tang.

Base	Use it when	Key ratios
Standard Jeni base	most flavors	~12–14% fat; 20–60 g cream cheese per ~1 L mix; 1–2 Tbsp cornstarch
Frozen yogurt base	tart swirly profiles	40–60% whole-milk yogurt; increase sugar by 10–15%
Boozy base	alcohol in mix	keep total alcohol ≤2–3% of mix; increase solids (glucose/starch) to avoid slush

Chill rule: Cool cooked base quickly (ice bath) → chill overnight at 4 °C → churn cold (4–8 °C).

Flavor playbook (experimental & collab)

Flavor	Core idea	How to nail it	Mix-ins / swirls
Everything Bagel	sweet cream cheese base + savory “bagel topping”	Keep savory crumbs dry; add tiny pinch garlic/onion powder to base—subtle	Sesame-poppy crunch, buttered bread-crumb streusel
Boozy Eggnog	holiday spice + alcohol warmth	Steep cinnamon + nutmeg; add bourbon/rum off heat; keep alcohol under 3%	Nutmeg sugar dust; rum-caramel ripple
Whiskey & Pecans	brown sugar base + toasted pecans	Toast nuts to aromatic; candy lightly; splash whiskey into warm syrup then cool	Salted butter-pecan brittle (very dry)
Brambleberry Crisp FroYo	tangy base + berry jam + crunchy crisp	Reduce berry compote till thick and glossy; bake oat crisp very dry	Lemon-zest berry ribbon; vanilla bean
Churro	cinnamon-sugar + fried-dough vibe	Brown butter for depth; fold cinnamon-sugar cookie chunks at churn end	Thick chocolate sauce ripple

Collab & limited-release tips

Name the collab clearly in title/description (helps search + UX).
Document the hook: ingredient partner, chef/brand, or cultural story.
Make it reproducible: provide home-cook swaps if partner ingredients are niche.
Shipability: keep mix-ins dry and alcohol low so the recipe freezes well for readers.

Ripple & mix-in science (so they don’t vanish)

Keep wet ripples thick (spoon-drop consistency) and dry bits truly dry.
Layer, don’t stir: container → 1/3 churn → ripple/mix-ins → repeat.
Add chocolate/fudge lukewarm, nuts fully cooled, cookies baked crisp.

Make-ahead & storage (at a glance)

Item / Component	Fridge	Freezer	Notes
Cooked base (chilled)	48 h	1–2 months	Freeze flat; thaw in fridge overnight
Berry/caramel ripples	7–10 days	1–2 months	Keep thick; warm briefly to dollop
Crisps/brittles/cookie bits	airtight	1–2 weeks	Add at churn end to stay crunchy
Finished ice cream	—	2–4 weeks	Best texture in first 7–10 days; parchment pressed on surface

Techniques that make the difference

Alcohol control: Measure ABV; keep final mix ≤3% alcohol or texture turns slushy. Boost solids (glucose/starch) as needed.
Savory balance: Garlic/onion/sesame should be hint, not dominant; a pinch of salt blooms sweetness.
Brown-butter clarity: Brown to hazelnut aroma, then strain milk solids if you don’t want specks.
Fruit reduction: Cook fruit to jammy to prevent icy pockets; cool fully before layering.

Troubleshooting

Problem	Likely cause	Quick fix
Icy texture	Base under-cooked/under-chilled; watery ripple	Hydrate starch; chill overnight; reduce ripples further
Slushy (boozy) pints	Too much free alcohol	Lower booze; add glucose; churn slightly firmer before hardening
Soggy mix-ins	Moisture migration	Bake/dry longer; add at churn end; store airtight
Savory overpowering	Seasoning too high	Cut garlic/onion by half; add a bit more sugar and a pinch of salt

Serving ideas

Everything Bagel scoops with sesame-poppy crunch and a drizzle of honey
Boozy Eggnog with extra nutmeg on top
Whiskey & Pecans with a shard of butter-pecan brittle
Brambleberry Crisp FroYo with warm oat crumble
Churro with thick chocolate sauce ribbon on the side

FAQs

How much alcohol can I add without ruining texture?
Keep total alcohol at 2–3% of the final mix. Add off heat and increase glucose/starch slightly for stability.

Can savory ice cream actually taste good?
Yes—use micro-doses of savory flavors to support the sweet cream base; texture and salt balance are key.

How do I keep cookie/crisp pieces crunchy?
Bake them a bit longer to drive off moisture, cool fully, and fold in at the very end of churning.