Jeni Britton Bauer: She’s Got the Scoop on Your Favorite Dessert

February 20 - On The Dot
FIRST THOUGHT: I Scream, You Scream …

OK, y’all. There’s something I’ve got to take a stance on. It’s controversial. There are many opinions, but let me just tell you now, mine is the right one. Here goes: It’s OK to eat dessert for breakfast. Yep, you heard it here first. I’m a lifelong ice-cream connoisseur and am tired of it getting a bad rap. After all, a couple scoops of ice cream only amount to about 150 calories, which is about the same as your morning latte and about one-third as much as that blueberry muffin you love. Something tells me I’d hit snooze less often if a hot-fudge sundae were waiting for me at the breakfast table. Who’s with me?


There’s a reason a pint of ice cream is so closely associated with a brokenhearted girl. Whether it’s rocky road or butter pecan, ice cream is just plain comforting. According to one study, pizza tops Americans’ list of our favorite comfort foods, but coming in a close second is ice cream. Another study found that seven in 10 men choose plain ice-cream flavors, whereas 74 percent of women opt for a little more flair in our scoops, preferring ice cream with chocolate or candy bits. Yum! Whatever your flavor, give yourself permission today to dig in. As some smart person said, you can’t buy happiness, but you can buy ice cream. And that’s pretty darn close!

WOMAN TO WATCH: Jeni Britton Bauer, Founder of Jeni's Splendid Ice Creams

If you’re like me, the more ice cream you eat, the more particular you become. You start to wonder about that unnaturally pink strawberry or how your mint chocolate chip got its neon-green mint. Today’s Woman to Watch, Jeni Britton Bauer, thought the same thing. But instead of just accepting the synthetic flavorings and loads of preservatives often found in store-bought ice creams, this innovative chef came up with her own recipe, starting Jeni’s Splendid Ice Creams in 2002.

Before launching her ice-cream empire, Jeni worked in a bakery, studied art and spent her free time blending perfumes and collecting essential oils. Her expertise in making delicious baked goods, combined with the creativity of her studies and hobby, made for the perfect recipe for a culinary career. And with a strict adherence to using only whole, real ingredients and dairy from grass-pastured cows, Jeni was way ahead of the artisan-foods trend.

To say Jeni is a big deal in the industry is like saying vanilla is your favorite flavor. After all, this ice-cream mogul is a fixture of the dessert world. For starters, she was a recipient of the coveted James Beard Award, generally recognized as the top prize in the culinary world. And Food & Wine magazine boasted that no one makes ice cream like her. Talk about a sweet endorsement!

In addition to top-notch ingredients, Jeni’s Splendid Ice Creams come in some tasty, eclectic flavors. There’s Brambleberry Crisp, Middle West Whiskey and Pecans, Gooey Butter Cake and my favorite, Sweet Potato with Torched Marshmallows. Quick, somebody get me a spoon!

If you’re salivating too, check out Jeni’s website for a list of where to pick up a pint or grab a scoop. Of course, you can always purchase some creamy, dreamy bliss directly from Jeni’s online shop.

And if you want to amp up your next dinner party, consider checking out one of Jeni’s amazing cookbooks, in which she offers an array of ice-cream desserts and recipes to make your own decadent ice cream at home. Yes, please!


Jeni Britton Bauer says the longest she’s gone without ice cream is about a week. That’s my kind of diet! Considering that, Jeni would no doubt agree with marathon runner Don Kardong, who said:

“Without ice cream, there would be darkness and chaos.”

This is Melinda Garvey signing off until next time. Remember, ladies, empowered women empower other women. Share On the Dot so more women can have a voice. Thanks for getting ready with us.

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