Vault Series

A study in strawberries: roasted strawberry ice cream, vanilla-y strawberry jam, gooey tres leches cake.

Creamy cashews are carving out a niche in vegan cheese culture with a lush texture you won’t believe is dairy-free. We blend the loveliest cheeze around with coconut yogurt and lemon zest for a tart cheesecake swirl, then make an almond crumble reminiscent of graham cracker crust. The satin cheesecake gets layered into a salted vanilla coconut ice cream.

When Salt & Straw opened, maple bacon was everywhere, so we would have been remiss to completely skip the trend. In true early form, we wanted our take to be unique, so we went to an unconventional partner for the answer: a brewer. Brown ale has a sweet maple-y flavor. This flavor marked our first-ever collaboration with a local brewery, now a favorite of ours, and presented the challenge on how to mimic their brewing process in ice cream.

“Cinnamon roll, cinnamon gaweyness with ribbons of frosting!” proclaimed Ella, the second-grader who dreamt up this runaway hit for our Student Inventor Series. It preserves each glorious part of the classic bun—fluffy roll, gooey filling, and cream cheese frosting—in cinnamon ice cream.

A study in strawberries: roasted strawberry ice cream, vanilla-y strawberry jam, gooey tres leches cake.

Creamy cashews are carving out a niche in vegan cheese culture with a lush texture you won’t believe is dairy-free. We blend the loveliest cheeze around with coconut yogurt and lemon zest for a tart cheesecake swirl, then make an almond crumble reminiscent of graham cracker crust. The satin cheesecake gets layered into a salted vanilla coconut ice cream.

When Salt & Straw opened, maple bacon was everywhere, so we would have been remiss to completely skip the trend. In true early form, we wanted our take to be unique, so we went to an unconventional partner for the answer: a brewer. Brown ale has a sweet maple-y flavor. This flavor marked our first-ever collaboration with a local brewery, now a favorite of ours, and presented the challenge on how to mimic their brewing process in ice cream.

“Cinnamon roll, cinnamon gaweyness with ribbons of frosting!” proclaimed Ella, the second-grader who dreamt up this runaway hit for our Student Inventor Series. It preserves each glorious part of the classic bun—fluffy roll, gooey filling, and cream cheese frosting—in cinnamon ice cream.

A study in strawberries: roasted strawberry ice cream, vanilla-y strawberry jam, gooey tres leches cake.

Creamy cashews are carving out a niche in vegan cheese culture with a lush texture you won’t believe is dairy-free. We blend the loveliest cheeze around with coconut yogurt and lemon zest for a tart cheesecake swirl, then make an almond crumble reminiscent of graham cracker crust. The satin cheesecake gets layered into a salted vanilla coconut ice cream.

When Salt & Straw opened, maple bacon was everywhere, so we would have been remiss to completely skip the trend. In true early form, we wanted our take to be unique, so we went to an unconventional partner for the answer: a brewer. Brown ale has a sweet maple-y flavor. This flavor marked our first-ever collaboration with a local brewery, now a favorite of ours, and presented the challenge on how to mimic their brewing process in ice cream.

“Cinnamon roll, cinnamon gaweyness with ribbons of frosting!” proclaimed Ella, the second-grader who dreamt up this runaway hit for our Student Inventor Series. It preserves each glorious part of the classic bun—fluffy roll, gooey filling, and cream cheese frosting—in cinnamon ice cream.

A study in strawberries: roasted strawberry ice cream, vanilla-y strawberry jam, gooey tres leches cake.

Creamy cashews are carving out a niche in vegan cheese culture with a lush texture you won’t believe is dairy-free. We blend the loveliest cheeze around with coconut yogurt and lemon zest for a tart cheesecake swirl, then make an almond crumble reminiscent of graham cracker crust. The satin cheesecake gets layered into a salted vanilla coconut ice cream.

When Salt & Straw opened, maple bacon was everywhere, so we would have been remiss to completely skip the trend. In true early form, we wanted our take to be unique, so we went to an unconventional partner for the answer: a brewer. Brown ale has a sweet maple-y flavor. This flavor marked our first-ever collaboration with a local brewery, now a favorite of ours, and presented the challenge on how to mimic their brewing process in ice cream.

“Cinnamon roll, cinnamon gaweyness with ribbons of frosting!” proclaimed Ella, the second-grader who dreamt up this runaway hit for our Student Inventor Series. It preserves each glorious part of the classic bun—fluffy roll, gooey filling, and cream cheese frosting—in cinnamon ice cream.

A study in strawberries: roasted strawberry ice cream, vanilla-y strawberry jam, gooey tres leches cake.

Creamy cashews are carving out a niche in vegan cheese culture with a lush texture you won’t believe is dairy-free. We blend the loveliest cheeze around with coconut yogurt and lemon zest for a tart cheesecake swirl, then make an almond crumble reminiscent of graham cracker crust. The satin cheesecake gets layered into a salted vanilla coconut ice cream.

When Salt & Straw opened, maple bacon was everywhere, so we would have been remiss to completely skip the trend. In true early form, we wanted our take to be unique, so we went to an unconventional partner for the answer: a brewer. Brown ale has a sweet maple-y flavor. This flavor marked our first-ever collaboration with a local brewery, now a favorite of ours, and presented the challenge on how to mimic their brewing process in ice cream.

“Cinnamon roll, cinnamon gaweyness with ribbons of frosting!” proclaimed Ella, the second-grader who dreamt up this runaway hit for our Student Inventor Series. It preserves each glorious part of the classic bun—fluffy roll, gooey filling, and cream cheese frosting—in cinnamon ice cream.

A study in strawberries: roasted strawberry ice cream, vanilla-y strawberry jam, gooey tres leches cake.

Creamy cashews are carving out a niche in vegan cheese culture with a lush texture you won’t believe is dairy-free. We blend the loveliest cheeze around with coconut yogurt and lemon zest for a tart cheesecake swirl, then make an almond crumble reminiscent of graham cracker crust. The satin cheesecake gets layered into a salted vanilla coconut ice cream.

When Salt & Straw opened, maple bacon was everywhere, so we would have been remiss to completely skip the trend. In true early form, we wanted our take to be unique, so we went to an unconventional partner for the answer: a brewer. Brown ale has a sweet maple-y flavor. This flavor marked our first-ever collaboration with a local brewery, now a favorite of ours, and presented the challenge on how to mimic their brewing process in ice cream.

“Cinnamon roll, cinnamon gaweyness with ribbons of frosting!” proclaimed Ella, the second-grader who dreamt up this runaway hit for our Student Inventor Series. It preserves each glorious part of the classic bun—fluffy roll, gooey filling, and cream cheese frosting—in cinnamon ice cream.

An ode to a Miami staple. Just-roasted bacon bits naturally call for cheese, which together transform ordinary scones into a provocatively sweet-salty combo. It’s a perfect pairing for savory caramel finished with mustard and a lightly salted & peppered ice cream.

Gorgeous, single-origin Guatemalan añejo sipping rum from Coconut Cartel gets mixed with fresh Florida grapefruit and puckery citrus bitters. Then, we blend it in with coconut cream and serve it straight for a lush escape.

Made with Coconut Cartel