caramel. it either wasn't salty enough or it didn't have enough caramel.e salty caramel trend is dead. lemonis: no. it's not. that's like saying chocolate is dead. -sam: okay. -lemonis: it's not. yours just isn't good. if it's our number-one seller, we have to get it right. sam: i think sometimes people think i'm angry, but i'm not an angry person. i'm determined and i'm aggressive. ♪ lemonis: the salted caramel is a huge disappointment. if it's our number-one seller, we have to get it right. all right, so let's clean this stuff up and then we'll bring out these new ideas. sam: come on up and have a sample. alexa: s'more, toasted coconut, and just, like, the dry coconut. man #6: yeah, it's really good. woman #12: oh, it's really good. yeah. lemonis: what's your favorite part about it? man #6: it just seems easier to... woman #13: eat. young woman #2: i would perceive them as higher value just because of the sticks. lemonis: i feel like we understand that we have to pare down our flavors, which we're gonna do. the one's on the stick -- you're gonna get more

salty caramel, pistachio and honey. is your mouth watering yet? jeni's splendid ice cream with its trademark container is known for its ingredients, and its very unique flavor combinations. >> i want that one. >> it's a brand built on quality. and it's changing the way we think about american ice cream. and, it's not cheap. at about $10 a pint, you pay a premium if you want to experience the distinctive taste of jeni's. >> we believe if we are making the word's greatest ice cream, people will find us. our north star has to be making the world's greatest ice cream. >> reporter: jeni has dedicated more than half her life to perfecting the art of making ice cream. her obsession started when she was a kid. but it wasn't until college in the free spear itted art student dropped out of school to open a scoop shop did she realize it was a calling. >> it's delicious and i have to decide, but i feel like the watermelon is what i want. i'm turning 44 this year. so, it's really at this point so much a part of me. it's the lens through which i read and unders