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We find flavor inspiration everywhere—from chefs & farmers to food movements & social causes—to reflect our communities & explore what ice cream can be.

Camp Salt & Straw Series

There’s nothing more classic Americana summer than sitting around a campfire, sharing stories, and roasting marshmallows into melty, charred oblivion. Yearning for those days, we’ve captured our most nostalgic memories of the great outdoors and respun them into ice cream. One taste and you’ll be transported to the woods.

So, pull up a stump or dust off a rock, and gather ‘round our campfire.

Portland Monthly Flavors

Salted Hazelnut Praline S'mores

Salted Hazelnut Praline S'mores

The flickering glow of campfire embers lends itself to the most incredible roasted ‘mallows. We’ve taken the sensation of s’mores and kindled it into three dramatic textures. Vanilla bean-laden marshmallows, chocolate pudding ganache, and pralined graham cracker crunch—made intensely smoky from roasted hazelnuts.

Bug Juice! Sorbet (v)

Bug Juice! Sorbet (v)

Legend has it that bugs make the best juice. Infamous amongst young campers, this wacky juice has been snuck into many cabin bunks via secret goodie stashes. In our kitchen, we dove deep into that “bug juice” lore, and recreated it with a blend of cherry, lime, and grape juices for a thirst-quenching, outrageously fruity sorbet. Hibiscus Mango tea from our friends at Smith Tea adds a refreshing punchiness — no bugs necessary. 

Cowboy Coffee Grinds & Bourbon

Cowboy Coffee Grinds & Bourbon

There’s an inherent grit to cowboy coffee. By brewing straight in the campfire, there’s no filters or fancy methods - just you and your beans. Coava’s Kilenso grinds bring a wake-up worthy kick to our housemade fudge, while chunks of chewy brownies double the chocolate factor. We sneak in a nip of Eastside Distilling’s Burnside Bourbon for an extra hit of that off-the-grid woodsy-ness.

Maple & Bacon Streusel

Maple & Bacon Streusel

The first glints of sunlight casting through the trees and the smell of thick slabs of bacon crackling on the cast iron are idyllic memories from summers past. Tempting you from your tent, bits of crispy bacon tossed in a brown sugar streusel get lost in a deep amber salted maple ice cream. 

Mushroom Muddy Buddies

Mushroom Muddy Buddies

Whether you call them muddy buddies, puppy chow, or one of its many other monikers, that ubiquitous Ziploc bag of peanut-butter-and chocolate-coated Chex shaken in powdered sugar epitomizes the camping days of yore. We used our grandma's age-old recipe, then rocked it with local PNW hazelnuts. Adding in a candied trio of porcini, candy cap, and chanterelle mushrooms in honey, butter, and a touch of sherry resulted in roasty-est ice cream imaginable.

San Diego Monthly Flavors

Salted Hazelnut Praline S'mores

Salted Hazelnut Praline S'mores

The flickering glow of campfire embers lends itself to the most incredible roasted ‘mallows. We’ve taken the sensation of s’mores and kindled it into three dramatic textures. Vanilla bean-laden marshmallows, chocolate pudding ganache, and pralined graham cracker crunch—made intensely smoky from roasted hazelnuts.

Bug Juice! Sorbet (v)

Bug Juice! Sorbet (v)

Legend has it that bugs make the best juice. Infamous amongst young campers, this wacky juice has been snuck into many cabin bunks via secret goodie stashes. In our kitchen, we dove deep into that “bug juice” lore, and recreated it with a blend of cherry, lime, and grape juices for a thirst-quenching, outrageously fruity sorbet. Hibiscus Mango tea from our friends at Smith Tea adds a refreshing punchiness — no bugs necessary. 

Cowboy Coffee Grinds & Bourbon

Cowboy Coffee Grinds & Bourbon

There’s an inherent grit to cowboy coffee. By brewing straight in the campfire, there’s no filters or fancy methods - just you and your beans. Coava’s Kilenso grinds bring a wake-up worthy kick to our housemade fudge, while chunks of chewy brownies double the chocolate factor. We sneak in a nip of Eastside Distilling’s Burnside Bourbon for an extra hit of that off-the-grid woodsy-ness.

Maple & Bacon Streusel

Maple & Bacon Streusel

The first glints of sunlight casting through the trees and the smell of thick slabs of bacon crackling on the cast iron are idyllic memories from summers past. Tempting you from your tent, bits of crispy bacon tossed in a brown sugar streusel get lost in a deep amber salted maple ice cream. 

Mushroom Muddy Buddies

Mushroom Muddy Buddies

Whether you call them muddy buddies, puppy chow, or one of its many other monikers, that ubiquitous Ziploc bag of peanut-butter-and chocolate-coated Chex shaken in powdered sugar epitomizes the camping days of yore. We used our grandma's age-old recipe, then rocked it with local PNW hazelnuts. Adding in a candied trio of porcini, candy cap, and chanterelle mushrooms in honey, butter, and a touch of sherry resulted in roasty-est ice cream imaginable.

Los Angeles Monthly Flavors

Salted Hazelnut Praline S'mores

Salted Hazelnut Praline S'mores

The flickering glow of campfire embers lends itself to the most incredible roasted ‘mallows. We’ve taken the sensation of s’mores and kindled it into three dramatic textures. Vanilla bean-laden marshmallows, chocolate pudding ganache, and pralined graham cracker crunch—made intensely smoky from roasted hazelnuts.

Bug Juice! Sorbet (v)

Bug Juice! Sorbet (v)

Legend has it that bugs make the best juice. Infamous amongst young campers, this wacky juice has been snuck into many cabin bunks via secret goodie stashes. In our kitchen, we dove deep into that “bug juice” lore, and recreated it with a blend of cherry, lime, and grape juices for a thirst-quenching, outrageously fruity sorbet. Hibiscus Mango tea from our friends at Smith Tea adds a refreshing punchiness — no bugs necessary. 

Cowboy Coffee Grinds & Bourbon

Cowboy Coffee Grinds & Bourbon

There’s an inherent grit to cowboy coffee. By brewing straight in the campfire, there’s no filters or fancy methods - just you and your beans. Coava’s Kilenso grinds bring a wake-up worthy kick to our housemade fudge, while chunks of chewy brownies double the chocolate factor. We sneak in a nip of Eastside Distilling’s Burnside Bourbon for an extra hit of that off-the-grid woodsy-ness.

Maple & Bacon Streusel

Maple & Bacon Streusel

The first glints of sunlight casting through the trees and the smell of thick slabs of bacon crackling on the cast iron are idyllic memories from summers past. Tempting you from your tent, bits of crispy bacon tossed in a brown sugar streusel get lost in a deep amber salted maple ice cream. 

Mushroom Muddy Buddies

Mushroom Muddy Buddies

Whether you call them muddy buddies, puppy chow, or one of its many other monikers, that ubiquitous Ziploc bag of peanut-butter-and chocolate-coated Chex shaken in powdered sugar epitomizes the camping days of yore. We used our grandma's age-old recipe, then rocked it with local PNW hazelnuts. Adding in a candied trio of porcini, candy cap, and chanterelle mushrooms in honey, butter, and a touch of sherry resulted in roasty-est ice cream imaginable.

Bay Area Monthly Flavors

Salted Hazelnut Praline S'mores

Salted Hazelnut Praline S'mores

The flickering glow of campfire embers lends itself to the most incredible roasted ‘mallows. We’ve taken the sensation of s’mores and kindled it into three dramatic textures. Vanilla bean-laden marshmallows, chocolate pudding ganache, and pralined graham cracker crunch—made intensely smoky from roasted hazelnuts.

Bug Juice! Sorbet (v)

Bug Juice! Sorbet (v)

Legend has it that bugs make the best juice. Infamous amongst young campers, this wacky juice has been snuck into many cabin bunks via secret goodie stashes. In our kitchen, we dove deep into that “bug juice” lore, and recreated it with a blend of cherry, lime, and grape juices for a thirst-quenching, outrageously fruity sorbet. Hibiscus Mango tea from our friends at Smith Tea adds a refreshing punchiness — no bugs necessary. 

Cowboy Coffee Grinds & Bourbon

Cowboy Coffee Grinds & Bourbon

There’s an inherent grit to cowboy coffee. By brewing straight in the campfire, there’s no filters or fancy methods - just you and your beans. Coava’s Kilenso grinds bring a wake-up worthy kick to our housemade fudge, while chunks of chewy brownies double the chocolate factor. We sneak in a nip of Eastside Distilling’s Burnside Bourbon for an extra hit of that off-the-grid woodsy-ness.

Maple & Bacon Streusel

Maple & Bacon Streusel

The first glints of sunlight casting through the trees and the smell of thick slabs of bacon crackling on the cast iron are idyllic memories from summers past. Tempting you from your tent, bits of crispy bacon tossed in a brown sugar streusel get lost in a deep amber salted maple ice cream. 

Mushroom Muddy Buddies

Mushroom Muddy Buddies

Whether you call them muddy buddies, puppy chow, or one of its many other monikers, that ubiquitous Ziploc bag of peanut-butter-and chocolate-coated Chex shaken in powdered sugar epitomizes the camping days of yore. We used our grandma's age-old recipe, then rocked it with local PNW hazelnuts. Adding in a candied trio of porcini, candy cap, and chanterelle mushrooms in honey, butter, and a touch of sherry resulted in roasty-est ice cream imaginable.

Seattle Monthly Flavors

Salted Hazelnut Praline S'mores

Salted Hazelnut Praline S'mores

The flickering glow of campfire embers lends itself to the most incredible roasted ‘mallows. We’ve taken the sensation of s’mores and kindled it into three dramatic textures. Vanilla bean-laden marshmallows, chocolate pudding ganache, and pralined graham cracker crunch—made intensely smoky from roasted hazelnuts.

Bug Juice! Sorbet (v)

Bug Juice! Sorbet (v)

Legend has it that bugs make the best juice. Infamous amongst young campers, this wacky juice has been snuck into many cabin bunks via secret goodie stashes. In our kitchen, we dove deep into that “bug juice” lore, and recreated it with a blend of cherry, lime, and grape juices for a thirst-quenching, outrageously fruity sorbet. Hibiscus Mango tea from our friends at Smith Tea adds a refreshing punchiness — no bugs necessary. 

Cowboy Coffee Grinds & Bourbon

Cowboy Coffee Grinds & Bourbon

There’s an inherent grit to cowboy coffee. By brewing straight in the campfire, there’s no filters or fancy methods - just you and your beans. Coava’s Kilenso grinds bring a wake-up worthy kick to our housemade fudge, while chunks of chewy brownies double the chocolate factor. We sneak in a nip of Eastside Distilling’s Burnside Bourbon for an extra hit of that off-the-grid woodsy-ness.

Maple & Bacon Streusel

Maple & Bacon Streusel

The first glints of sunlight casting through the trees and the smell of thick slabs of bacon crackling on the cast iron are idyllic memories from summers past. Tempting you from your tent, bits of crispy bacon tossed in a brown sugar streusel get lost in a deep amber salted maple ice cream. 

Mushroom Muddy Buddies

Mushroom Muddy Buddies

Whether you call them muddy buddies, puppy chow, or one of its many other monikers, that ubiquitous Ziploc bag of peanut-butter-and chocolate-coated Chex shaken in powdered sugar epitomizes the camping days of yore. We used our grandma's age-old recipe, then rocked it with local PNW hazelnuts. Adding in a candied trio of porcini, candy cap, and chanterelle mushrooms in honey, butter, and a touch of sherry resulted in roasty-est ice cream imaginable.

Anaheim Monthly Flavors

Salted Hazelnut Praline S'mores

Salted Hazelnut Praline S'mores

The flickering glow of campfire embers lends itself to the most incredible roasted ‘mallows. We’ve taken the sensation of s’mores and kindled it into three dramatic textures. Vanilla bean-laden marshmallows, chocolate pudding ganache, and pralined graham cracker crunch—made intensely smoky from roasted hazelnuts.

Bug Juice! Sorbet (v)

Bug Juice! Sorbet (v)

Legend has it that bugs make the best juice. Infamous amongst young campers, this wacky juice has been snuck into many cabin bunks via secret goodie stashes. In our kitchen, we dove deep into that “bug juice” lore, and recreated it with a blend of cherry, lime, and grape juices for a thirst-quenching, outrageously fruity sorbet. Hibiscus Mango tea from our friends at Smith Tea adds a refreshing punchiness — no bugs necessary. 

Cowboy Coffee Grinds & Bourbon

Cowboy Coffee Grinds & Bourbon

There’s an inherent grit to cowboy coffee. By brewing straight in the campfire, there’s no filters or fancy methods - just you and your beans. Coava’s Kilenso grinds bring a wake-up worthy kick to our housemade fudge, while chunks of chewy brownies double the chocolate factor. We sneak in a nip of Eastside Distilling’s Burnside Bourbon for an extra hit of that off-the-grid woodsy-ness.

Maple & Bacon Streusel

Maple & Bacon Streusel

The first glints of sunlight casting through the trees and the smell of thick slabs of bacon crackling on the cast iron are idyllic memories from summers past. Tempting you from your tent, bits of crispy bacon tossed in a brown sugar streusel get lost in a deep amber salted maple ice cream. 

Mushroom Muddy Buddies

Mushroom Muddy Buddies

Whether you call them muddy buddies, puppy chow, or one of its many other monikers, that ubiquitous Ziploc bag of peanut-butter-and chocolate-coated Chex shaken in powdered sugar epitomizes the camping days of yore. We used our grandma's age-old recipe, then rocked it with local PNW hazelnuts. Adding in a candied trio of porcini, candy cap, and chanterelle mushrooms in honey, butter, and a touch of sherry resulted in roasty-est ice cream imaginable.

Miami Monthly Flavors

Salted Hazelnut Praline S'mores

Salted Hazelnut Praline S'mores

Close your eyes and imagine classic berry pie à la mode: Wild berries plucked from the alpine slopes of Mt. Baker in Washington, simmered into an ooey-gooey filling, then slathered across crispy bits of double-baked pie crust and strewn about a salted vanilla ice cream, Jackson Pollock-style. Now open your eyes — no, you’re not dreaming. 

Bug Juice! Sorbet (v)

Bug Juice! Sorbet (v)

Legend has it that bugs make the best juice. Infamous amongst young campers, this wacky juice has been snuck into many cabin bunks via secret goodie stashes. In our kitchen, we dove deep into that “bug juice” lore, and recreated it with a blend of cherry, lime, and grape juices for a thirst-quenching, outrageously fruity sorbet. Hibiscus Mango tea from our friends at Smith Tea adds a refreshing punchiness — no bugs necessary. 

Cowboy Coffee Grinds & Bourbon

Cowboy Coffee Grinds & Bourbon

There’s an inherent grit to cowboy coffee. By brewing straight in the campfire, there’s no filters or fancy methods - just you and your beans. Coava’s Kilenso grinds bring a wake-up worthy kick to our housemade fudge, while chunks of chewy brownies double the chocolate factor. We sneak in a nip of Eastside Distilling’s Burnside Bourbon for an extra hit of that off-the-grid woodsy-ness.

Maple & Bacon Streusel

Maple & Bacon Streusel

The first glints of sunlight casting through the trees and the smell of thick slabs of bacon crackling on the cast iron are idyllic memories from summers past. Tempting you from your tent, bits of crispy bacon tossed in a brown sugar streusel get lost in a deep amber salted maple ice cream. 

Mushroom Muddy Buddies

Mushroom Muddy Buddies

Whether you call them muddy buddies, puppy chow, or one of its many other monikers, that ubiquitous Ziploc bag of peanut-butter-and chocolate-coated Chex shaken in powdered sugar epitomizes the camping days of yore. We used our grandma's age-old recipe, then rocked it with local PNW hazelnuts. Adding in a candied trio of porcini, candy cap, and chanterelle mushrooms in honey, butter, and a touch of sherry resulted in roasty-est ice cream imaginable.