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What We're Scooping

We debut new flavors every month, finding inspiration everywhere—from chefs & farmers to food movements & social causes—to reflect our communities & explore what ice cream can be.

The Flavor Vault Series

Deep in the recesses of our Portland headquarters, in a cavernous labyrinth carved out of aqua-blue ice, lie our crown jewels—our most pivotal recipes, secured for years until unlocked for longtime fans to relive the past and younger ones to experience them anew. Every March, we conduct an unvaulting, bringing back the most epic flavors of Salt & Straw history, the ones essential to our endless innovation. Taste these iconic ice creams and you delve into our creative process and glimpse how we capture ingredients and flavors, all through a Salt & Straw lens.

Portland Monthly Flavors

Cinnatopia Cinnamon Bun

Cinnatopia Cinnamon Bun

“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 spicy cinnamon ice cream.

Wild Foraged Berry Pie

Wild Foraged Berry Pie

In 2012 we foraged the most beautiful huckleberries, blackberries, and Saskatoon berries from Mt. Baker in Washington, initially transforming the wild finds into berry sherbet. But then we envisioned a greater destiny: classic berry pie. We simmer the berries into an ooey-gooey filling, then chuck them into salted vanilla ice cream alongside golden pie crust, Jackson Pollock-style.

Bone Marrow & Smoked Cherries

Bone Marrow & Smoked Cherries

Eschewing convention from the start, this was one of the first flavors Tyler ever created. Debuted at Nicky USA’s “meatiest celebration in the Northwest”, this alluring pairing of velvety, rich bone marrow ice cream with bourbon cherries, married by smoky tea, helped us determine the best way to emulsify fats.

Salted Caramel Cupcake

Salted Caramel Cupcake

For our most yummy collaboration to date, our friends at Seattle’s beloved Cupcake Royale shared their phenomenal Salted Caramel Cupcake recipe in exchange for the skinny on making ice cream. Hunks of chocolate cake slathered with salted caramel frosting and cake crumbs soak up the fleur de sel-spiked cream for a flavor that’s reminiscent of ice cream cakes from birthday parties past.

Coconut Milk w/ Cashew Brittle & Pandan (v)

Coconut Milk w/ Cashew Brittle & Pandan (v)

Our first-ever vegan flavor, developed with chef Gregory Gourdet, is early living proof that dairy-free doesn’t have to be unsophisticated. The cashew butter and coconut cream ice cream with Thai chile-spiked brittle, candied pineapple, and herbaceous pandan cilantro caramel is sure to provoke your tastebuds.

Los Angeles Monthly Flavors

Cinnatopia Cinnamon Bun

Cinnatopia Cinnamon Bun

“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 spicy cinnamon ice cream.

Wild Foraged Berry Pie

Wild Foraged Berry Pie

In 2012 we foraged the most beautiful huckleberries, blackberries, and Saskatoon berries from Mt. Baker in Washington, initially transforming the wild finds into berry sherbet. But then we envisioned a greater destiny: classic berry pie. We simmer the berries into an ooey-gooey filling, then chuck them into salted vanilla ice cream alongside golden pie crust, Jackson Pollock-style.

Bone Marrow & Smoked Cherries

Bone Marrow & Smoked Cherries

Eschewing convention from the start, this was one of the first flavors Tyler ever created. Debuted at Nicky USA’s “meatiest celebration in the Northwest”, this alluring pairing of velvety, rich bone marrow ice cream with bourbon cherries, married by smoky tea, helped us determine the best way to emulsify fats.

Salted Caramel Cupcake

Salted Caramel Cupcake

For our most yummy collaboration to date, our friends at Seattle’s beloved Cupcake Royale shared their phenomenal Salted Caramel Cupcake recipe in exchange for the skinny on making ice cream. Hunks of chocolate cake slathered with salted caramel frosting and cake crumbs soak up the fleur de sel-spiked cream for a flavor that’s reminiscent of ice cream cakes from birthday parties past.

Coconut Milk w/ Cashew Brittle & Pandan (v)

Coconut Milk w/ Cashew Brittle & Pandan (v)

Our first-ever vegan flavor, developed with chef Gregory Gourdet, is early living proof that dairy-free doesn’t have to be unsophisticated. The cashew butter and coconut cream ice cream with Thai chile-spiked brittle, candied pineapple, and herbaceous pandan cilantro caramel is sure to provoke your tastebuds.

San Diego Monthly Flavors

Cinnatopia Cinnamon Bun

Cinnatopia Cinnamon Bun

“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 spicy cinnamon ice cream.

Wild Foraged Berry Pie

Wild Foraged Berry Pie

In 2012 we foraged the most beautiful huckleberries, blackberries, and Saskatoon berries from Mt. Baker in Washington, initially transforming the wild finds into berry sherbet. But then we envisioned a greater destiny: classic berry pie. We simmer the berries into an ooey-gooey filling, then chuck them into salted vanilla ice cream alongside golden pie crust, Jackson Pollock-style.

Bone Marrow & Smoked Cherries

Bone Marrow & Smoked Cherries

Eschewing convention from the start, this was one of the first flavors Tyler ever created. Debuted at Nicky USA’s “meatiest celebration in the Northwest”, this alluring pairing of velvety, rich bone marrow ice cream with bourbon cherries, married by smoky tea, helped us determine the best way to emulsify fats.

Salted Caramel Cupcake

Salted Caramel Cupcake

For our most yummy collaboration to date, our friends at Seattle’s beloved Cupcake Royale shared their phenomenal Salted Caramel Cupcake recipe in exchange for the skinny on making ice cream. Hunks of chocolate cake slathered with salted caramel frosting and cake crumbs soak up the fleur de sel-spiked cream for a flavor that’s reminiscent of ice cream cakes from birthday parties past.

Coconut Milk w/ Cashew Brittle & Pandan (v)

Coconut Milk w/ Cashew Brittle & Pandan (v)

Our first-ever vegan flavor, developed with chef Gregory Gourdet, is early living proof that dairy-free doesn’t have to be unsophisticated. The cashew butter and coconut cream ice cream with Thai chile-spiked brittle, candied pineapple, and herbaceous pandan cilantro caramel is sure to provoke your tastebuds.

Bay Area Monthly Flavors

Cinnatopia Cinnamon Bun

Cinnatopia Cinnamon Bun

“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 spicy cinnamon ice cream.

Wild Foraged Berry Pie

Wild Foraged Berry Pie

In 2012 we foraged the most beautiful huckleberries, blackberries, and Saskatoon berries from Mt. Baker in Washington, initially transforming the wild finds into berry sherbet. But then we envisioned a greater destiny: classic berry pie. We simmer the berries into an ooey-gooey filling, then chuck them into salted vanilla ice cream alongside golden pie crust, Jackson Pollock-style.

Bone Marrow & Smoked Cherries

Bone Marrow & Smoked Cherries

Eschewing convention from the start, this was one of the first flavors Tyler ever created. Debuted at Nicky USA’s “meatiest celebration in the Northwest”, this alluring pairing of velvety, rich bone marrow ice cream with bourbon cherries, married by smoky tea, helped us determine the best way to emulsify fats.

Salted Caramel Cupcake

Salted Caramel Cupcake

For our most yummy collaboration to date, our friends at Seattle’s beloved Cupcake Royale shared their phenomenal Salted Caramel Cupcake recipe in exchange for the skinny on making ice cream. Hunks of chocolate cake slathered with salted caramel frosting and cake crumbs soak up the fleur de sel-spiked cream for a flavor that’s reminiscent of ice cream cakes from birthday parties past.

Coconut Milk w/ Cashew Brittle & Pandan (v)

Coconut Milk w/ Cashew Brittle & Pandan (v)

Our first-ever vegan flavor, developed with chef Gregory Gourdet, is early living proof that dairy-free doesn’t have to be unsophisticated. The cashew butter and coconut cream ice cream with Thai chile-spiked brittle, candied pineapple, and herbaceous pandan cilantro caramel is sure to provoke your tastebuds.

Seattle Monthly Flavors

Cinnatopia Cinnamon Bun

Cinnatopia Cinnamon Bun

“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 spicy cinnamon ice cream.

Wild Foraged Berry Pie

Wild Foraged Berry Pie

In 2012 we foraged the most beautiful huckleberries, blackberries, and Saskatoon berries from Mt. Baker in Washington, initially transforming the wild finds into berry sherbet. But then we envisioned a greater destiny: classic berry pie. We simmer the berries into an ooey-gooey filling, then chuck them into salted vanilla ice cream alongside golden pie crust, Jackson Pollock-style.

Bone Marrow & Smoked Cherries

Bone Marrow & Smoked Cherries

Eschewing convention from the start, this was one of the first flavors Tyler ever created. Debuted at Nicky USA’s “meatiest celebration in the Northwest”, this alluring pairing of velvety, rich bone marrow ice cream with bourbon cherries, married by smoky tea, helped us determine the best way to emulsify fats.

Salted Caramel Cupcake

Salted Caramel Cupcake

For our most yummy collaboration to date, our friends at Seattle’s beloved Cupcake Royale shared their phenomenal Salted Caramel Cupcake recipe in exchange for the skinny on making ice cream. Hunks of chocolate cake slathered with salted caramel frosting and cake crumbs soak up the fleur de sel-spiked cream for a flavor that’s reminiscent of ice cream cakes from birthday parties past.

Coconut Milk w/ Cashew Brittle & Pandan (v)

Coconut Milk w/ Cashew Brittle & Pandan (v)

Our first-ever vegan flavor, developed with chef Gregory Gourdet, is early living proof that dairy-free doesn’t have to be unsophisticated. The cashew butter and coconut cream ice cream with Thai chile-spiked brittle, candied pineapple, and herbaceous pandan cilantro caramel is sure to provoke your tastebuds.

Anaheim Monthly Flavors

Cinnatopia Cinnamon Bun

Cinnatopia Cinnamon Bun

“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 spicy cinnamon ice cream.

Wild Foraged Berry Pie

Wild Foraged Berry Pie

In 2012 we foraged the most beautiful huckleberries, blackberries, and Saskatoon berries from Mt. Baker in Washington, initially transforming the wild finds into berry sherbet. But then we envisioned a greater destiny: classic berry pie. We simmer the berries into an ooey-gooey filling, then chuck them into salted vanilla ice cream alongside golden pie crust, Jackson Pollock-style.

Salted Caramel Cupcake

Salted Caramel Cupcake

For our most yummy collaboration to date, our friends at Seattle’s beloved Cupcake Royale shared their phenomenal Salted Caramel Cupcake recipe in exchange for the skinny on making ice cream. Hunks of chocolate cake slathered with salted caramel frosting and cake crumbs soak up the fleur de sel-spiked cream for a flavor that’s reminiscent of ice cream cakes from birthday parties past.