What is Jeni’s Maple Soaked Pancakes Ice Cream?
Emulating a breakfast staple, it’s fluffy pancakes in salted butter and Vermont maple syrup ice creams.
The side of the pint shares a heartwarming blurb on her inspiration — Young Jeni enjoyed freshly tapped maple syrup, from her grandparents’ trees, with a triple stack of buttermilk pancakes. She soaked them until they became a syrupy, sweet mush.
How is it?
Buddy the Elf would approve and count this as part of his syrup food group!
After pulling back the lid, I could immediately see two swirl colors – a cream one and a light brown sugar-esque one.
From tasting it, the darker part was unmistakably the maple syrup ice cream. It had a light and caramel-like flavor. However, it wasn’t cloying like caramel can get sometimes. Could I tell that it was from Vermont? Nope, but I can appreciate Jeni’s attention to detail. What I can also appreciate is how one manages to freeze real maple syrup without it crystallizing or diminishing the flavor! Food magics.
By the process of elimination, I anticipated the lighter part to be the salted butter portion. It didn’t really have a pronounced taste, but my taste buds did pick up the saltiness.
The pancake was swirled throughout. But the adjective fluffy should really be in quotes because it creates unrealistic expectations! They were also more like pancake pieces, or in today’s snack vernacular, they could be considered pancake bites. The texture was fine. They were crumby, so they reminded me a bit of stale pancakes, but at least they weren’t frozen solid. I found myself hunting for them like cookie dough pieces in vanilla ice cream, but it was a lot more difficult because these were practically camouflaged.
Altogether, this was pretty good and unique from what’s in the ice cream aisle today! I also always appreciate creamy ice cream that’s easy to scoop, with a spoon, right out of the freezer.
Anything else you need to know?
Since day one, Jeni’s has been faithful to her philosophy of high-quality ingredients. All her cream comes from grass-fed cows from a local Ohio milk producer. None of her ice creams have stabilizers, emulsifiers, or corn syrup! Even for the color of this specific flavor, she used hibiscus, apple, and carrot to achieve it. We pay a pretty premium for this, but I think it’s worth it!
While Jeni’s is relatively new to grocery store shelves, she’s been rockin’ it since 2002. If you get a chance to visit one of her 40+ locations, there are scoop shop exclusives (shameless plug for the Pear Riesling Sorbet paired with the Darkest Chocolate ice cream)!
I didn’t need a unique breakfast flavor analog like this to convince me to eat ice cream for breakfast, but I enjoyed the idea AND execution of this.
Purchased Price: $12
Size: 1 pint (473 mL)
Purchased at: Jeni’s Website
Rating: 8 out of 10
Nutrition Facts: (1 serving – 2/3 cup or 123g) 300 calories, 18 grams of fat, 10 grams of saturated fat, 0.5 grams of trans fat, 55 milligrams of cholesterol, 320 milligrams of sodium, 35 grams of carbohydrates, 0 grams of fiber, 28 grams of sugar, and 6 grams of protein.