There are artists who write songs, and there are artists who create an atmosphere. Baba Jenkins does both. Our conversation didn’t just inspire this interview—it inspired the recipe you’re about to make. Bold, fun, and a little unexpected, this homemade pistachio ice cream felt like the perfect pairing for a band that blends classic influences into something all their own.
I recently had the chance to catch up with Rone Worthen, lead singer of Baba Jenkins, and we talked about everything from growing up on blues and soul music to building a band during the COVID era, performing live, and where they hope the road takes them next.
Baba Jenkins started about five years ago, when two dads found themselves with a little extra time during COVID and decided to make music together. Rone Worthen sings lead vocals and Guy Keffer on the guitar. What started as a creative outlet has grown into a band with a sound that’s equal parts blues, soul, and rock. For Rone, music has always been part of life. Growing up in Palmdale, California, he was introduced to artists like Muddy Waters, Tom Petty, and Earth, Wind & Fire by his dad. Those influences still show up in Baba Jenkins’ music today, giving it a soulful, blues-driven sound that’s both familiar and fresh.
Their latest single, “Trouble,” dropped on May 29, and I absolutely recommend giving it a listen. It’s got grit, soul, and just the right amount of rock. It’s one of those songs that sticks with you after it’s over. One of my favorite parts of our conversation was hearing Rone talk about performing live. Baba Jenkins wants every show to feel like an experience, not just a concert. They want people standing, dancing, singing along, and walking away feeling something. You can tell that’s not just something they say—it’s the energy they bring every time they step on stage.
Like so many independent artists I’ve had the chance to feature, they’re dreaming big. They’d love to tour the country, play in all 50 states, and one day sell out arenas. If you check out their social media, you’ll see they’re having a lot of fun along the way, sharing performance clips, behind-the-scenes moments, and plenty of personality.
If you’re near The Troubadour on July 18, go check them out. And if you’re just discovering Baba Jenkins, start with “Trouble.” I have a feeling it won’t be the last song you add to your playlist. Now, let’s make some pistachio ice cream.
Get Tickets to Baba Jenkins July 18th Show at The Troubadour
When it comes to food, Rone made one thing very clear—he’s not a picky eater. One of my favorite questions to ask every artist is what food instantly takes them back to childhood. For Rone, the answer came without hesitation: family reunions. More specifically, his great-grandmother’s pickled chitlins and greens. Those meals weren’t just about the food—they were about family, laughter, and memories that have stayed with him ever since.
These days, things look a little different. Rone keeps it pretty simple, sticking to clean, high-protein foods like tuna, rice, eggs, and other nutrient-dense meals that keep him fueled. He also has a soft spot for Mexican food, especially tacos and burritos filled with carnitas or al pastor. He’s not much of a snacker, either… unless dessert is involved. That’s where the sweet tooth comes in. He told me his favorite dessert is a classic New York-style cheesecake, but his all-time favorite is pistachio ice cream.
The moment he mentioned pistachio ice cream, I knew that had to be the recipe for this feature.
This version is rich, creamy, and swirled with pistachio butter for an extra layer of nutty flavor. Chopped pistachios add a little crunch, while pistachio wafer cookies and delicate pistachio macarons make it feel just a little more elevated without making it complicated. Best of all, you don’t need an ice cream maker, so it’s a fun recipe to whip up on a warm summer afternoon.
So, grab a spoon, press play on “Trouble,” and enjoy a bowl of homemade pistachio ice cream while getting to know Baba Jenkins.
No-Churn Pistachio Ice Cream with Pistachio Butter Swirl
Ingredients for Ice Cream Base
- 2 cups cold heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- ½ cup finely ground roasted unsalted pistachios
- 1 teaspoon Madagascar vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon sea salt
Ingredients for Pistachio Butter Swirl
- ⅓ cup pistachio butter
- 2 tablespoons heavy cream
- pinch of sea salt
Directions
- Make the no-churn base by whipping the cream to stiff peaks in a standing mixer.
- In a separate bowl, mix together the condensed milk, ground pistachios, vanilla, almond extract, and sea salt.
- Fold the whipped cream into the pistachio mixture.
- Spoon half the ice cream mixture into a loaf pan.
- Drizzle half of the pistachio butter over the top.
- Use a butter knife to make a few figure-eight swirls.
- Repeat layers with the remaining ice cream base and pistachio butter.
- Freeze the ice cream for 8 hours or overnight.
- Scoop your ice cream to serve, garnish with pistachio macrons, pistachio wafer cookies or toppings of choice. Enjoy!
