Jeni's Splendid Ice Creams at Home

A James Beard Award-winning cookbook that introduced Jeni’s revolutionary eggless ice cream base to home cooks. Using cream cheese and cornstarch instead of egg yolks, Jeni Britton Bauer’s method produces exceptionally smooth, clean-flavored ice cream that is simpler to make than traditional custard-based recipes.

Why Start Here

This is Jeni’s foundational book, the one that explains her philosophy and technique from the ground up. She walks you through her base method step by step, then builds outward into 100 recipes that showcase her talent for unexpected flavor combinations: Salty Caramel, Goat Cheese with Roasted Cherries, Sweet Corn and Black Raspberries, Bangkok Peanut. The recipes are written with the kind of precision and warmth that made Jeni’s shops a destination for ice cream lovers across the country.

What makes this book special as a starting point is that Jeni assumes you have never made ice cream before. She explains the science behind her method, why each ingredient matters, and how to troubleshoot common problems. The eggless base comes together quickly and does not require tempering eggs or making a custard, which removes the most intimidating step for beginners.

What to Expect

A focused 217-page cookbook that prioritizes getting you making ice cream right away. The opening chapters cover Jeni’s base method, equipment recommendations, and ingredient sourcing. The recipes are organized by flavor family and include ice creams, frozen yogurts, sorbets, and ice cream sandwiches. You will need an ice cream maker, cream cheese, corn syrup, and standard dairy ingredients. The flavors lean seasonal and creative, rewarding cooks who enjoy farmers’ market ingredients and bold combinations.