Jeni’s Fruity & Bright Flavors: Fresh & Tangy Scoops
Bursting with berries, citrus, and floral notes—explore Jeni Britton Bauer’s fruit-forward creations like Roasted Strawberry Buttermilk, Lemon & Blueberry Parfait, Goat Cheese with Red Cherries, Raspberry Rose Jelly Donut, and Wildberry Lavender.
Bright, refreshing, and sometimes floral—these scoops celebrate fruit at its peak, transformed into unforgettable ice creams. Expect ribbons of jammy berries, zesty citrus, and clean dairy bases that let the fruit shine. New and updated recipes under this topic auto‑populate below.
Quick picks (choose your vibe)
- Berry‑forward: Roasted Strawberry Buttermilk, Wildberry Lavender
- Citrus & tangy: Lemon & Blueberry Parfait style, Grapefruit/Orange twists
- Cheesecake‑adjacent: Goat Cheese with Red Cherries
- Donut shop nostalgia: Raspberry Rose Jelly Donut
Base refresher for fruit flavors (egg‑free, Jeni‑style)
Fruit brings extra water and acidity. Use a slightly higher solids base (a touch more glucose/starch) and chill thoroughly before churning.
| Component | Purpose | Typical range |
|---|---|---|
| Heavy cream + whole milk | Fat + water balance | ~12–14% fat in mix |
| Cream cheese | Body & chew | 20–60 g per ~1 L mix |
| Cornstarch (slurry) | Water binding, stability | 1–2 Tbsp |
| Glucose / corn syrup | Anti‑ice, glossy texture | 2–4 Tbsp |
| Sugar + salt | Sweetness + bloom | 140–190 g sugar; salt to taste |
Chill rule: Cook base to hydrate starch → cool in ice bath → overnight at 4 °C, churn at 4–8 °C.
Fruit prep playbook (how to avoid iciness)
| Fruit / Prep | What to do | Why it works | Notes |
|---|---|---|---|
| Strawberries (roasted) | Roast at 190 °C / 375 °F 15–20 min with sugar & pinch salt; puree | Drives off water; concentrates flavor | Classic for Roasted Strawberry Buttermilk |
| Blueberries (compote) | Simmer with sugar & lemon until thick and glossy | Thick ripple won’t dilute base | Cool completely before layering |
| Cherries (for goat cheese) | Make a jammy cherry ripple | Contrast to tangy base | Add almond/vanilla to bloom flavor |
| Citrus (zest + juice) | Use zest in base, add juice in ripple/after cooling | Zest = aroma without water | Balance acidity with extra sugar |
| Floral notes (rose/lavender) | Steep briefly, then strain | Prevents bitterness/soapy notes | Start tiny; build to taste |
Flavor playbook (fruity & bright)
| Flavor | Core idea | How to nail it | Mix‑ins / swirls |
|---|---|---|---|
| Roasted Strawberry Buttermilk | tangy cultured note + concentrated berries | Roast berries; fold buttermilk/yogurt off heat to keep tang | Thick strawberry ripple; shortbread crumbs (dry) |
| Lemon & Blueberry Parfait | vanilla‑lemon base + blueberry ribbons | Zest in base; thick blueberry compote; layer, don’t stir | Lemon cookie crumble (very dry) |
| Goat Cheese w/ Red Cherries | cheesecake‑like tang + cherry jam | Whisk softened goat cheese into warm base off heat | Jammy cherry swirls; graham crumbs |
| Wildberry Lavender | mixed berries + gentle lavender | Micro‑dose lavender; reduce berries to glossy | Nibs or lemon zest sugar |
| Raspberry Rose Jelly Donut | donut vibes + raspberry‑rose jam | Brown butter base; rose sparingly | Sugar‑donut crumble; raspberry jelly ripple |
Ripple & mix‑in science
- Keep ripples thick (spoon‑drop consistency) so they form ribbons, not streaks.
- Dry mix‑ins stay dry. Bake cookie/crumble a bit longer at lower temp; cool fully before adding.
- Layer, don’t fold: container → 1/3 churn → ripple/mix‑ins → repeat for clean strata.
Make‑ahead & storage (at a glance)
| Item / Component | Fridge | Freezer | Notes |
|---|---|---|---|
| Cooked base (chilled) | 48 h | 1–2 months | Freeze flat; thaw in fridge |
| Berry/citrus ripples | 7–10 days | 1–2 months | Reduce until glossy; cool before use |
| Cookie/crumble mix‑ins | airtight | 1–2 weeks | Add at churn end to stay crunchy |
| Finished ice cream | — | 2–4 weeks | Best texture first 7–10 days; parchment on surface |
Techniques that make the difference
- Concentrate fruit first. Roast or reduce fruit before it touches the base to control water.
- Tang off‑heat. Stir in buttermilk/yogurt/goat cheese once the base is warm, not hot, to preserve brightness.
- Salt = flavor bloom. A tiny pinch sharpens fruit and balances sweetness.
- pH matters. High acidity can curdle hot dairy—add citrus as cooled ripple or after the base cools.
Troubleshooting
| Problem | Likely cause | Quick fix |
|---|---|---|
| Icy texture | Ripple too thin / fruit too watery | Reduce fruit further; add a bit more glucose; chill base overnight |
| Dull fruit flavor | Under‑reduced fruit or low salt | Cook to glossy; add a pinch of salt or a touch of acid |
| Grainy/torn base | Acid added while hot | Add citrus/yogurt off heat; strain smooth |
| Soggy crumbs | Moisture migration | Bake/dry crumbs longer; store airtight; add at churn end |
Serving ideas
- Roasted Strawberry Buttermilk with extra roasted berries on top
- Lemon & Blueberry Parfait scoops layered with lemon‑zest sugar
- Goat Cheese + Cherries with graham crumble sprinkle
- Wildberry Lavender in sugar cones with cocoa nibs
FAQs
Can I use frozen fruit?
Yes—thaw and drain first, then roast/reduce to concentrate. Adjust sugar to taste.
How do I keep citrus bright without curdling the base?
Use zest in the base and add juice as a cooled ripple or once the base is off heat and below 50 °C.
What’s the best way to keep mix‑ins crunchy?
Bake them drier than you think, cool fully, and fold in right at the end of churning.
Jeni’s Goat Cheese & Red Cherry Ice Cream 🍒🧀 (Tangy & Luxurious)
JojoM adapted from Jeni Britton Bauer
Jeni’s Lemon & Blueberry Parfait Ice Cream 🍋🫐 (Bright & Creamy Swirl)
JojoM adapted from Jeni Britton Bauer
Jeni’s Raspberry Rose Jelly Donut Ice Cream 🍩🌹 (Floral & Fruity Delight)
JojoM adapted from Jeni Britton Bauer
Jeni’s Roasted Strawberry Buttermilk Ice Cream 🍓🥛 (Tangy & Fruity)
JojoM adapted from Jeni Britton Bauer
Jeni’s Wildberry Lavender Ice Cream 💜🍓 (Floral & Fruity Classic)
JojoM adapted from Jeni Britton Bauer
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