Flavors: What We're Scooping This Month – Salt & Straw
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What We're Scooping

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

The Flower Power Series

Late spring is a rollercoaster ride of rainy mornings with heartwarming sunny afternoons and first-of-the-season produce at farmer’s markets, offering an incredible burst of color and delight. Our Flower Power series represents this revitalization of the senses through vivid flowers, bright fruits, and irresistible aromatics that draw us outside no matter the forecast.

Portland Monthly Flavors

Jasmine Milk Tea & Chocolate Almond Stracciatella

Jasmine Milk Tea & Chocolate Almond Stracciatella

In this ice cream, exquisite jasmine tea is steeped in cream and sugar for exactly 12 minutes. Not one minute more or less. San Francisco’s Red Blossom Tea Company sources directly from rural areas of China and Taiwan during the spring tea harvest to make approachable but keenly flavored craft teas. Their Spring Jasmine Maofeng consists of handpicked early harvest green tea leaves from Fujian that get covered in a blanket of fresh jasmine blossoms, making for a tea with both body and deep jasmine aroma. The ice cream is flavored entirely with this tea, then drizzled with almond stracciatella.

Pistachio Rose Water w/ Strawberry Mochi

Pistachio Rose Water w/ Strawberry Mochi

Especially springy and boldly floral. Here, we pair rose water with pistachio—a traditional combination of Middle Eastern flavors—as a tribute to the Persians who invented ice cream a few millennia ago and made all of ice cream history possible. We ribbon in rosewater white chocolate fudge alongside our scratch-made butter mochi cake, marbled with strawberry butter. It’s insanely decadent, yet incredibly light and airy—just like those sunny early spring days.

Saffron & Honey w/Crystalized Flower Petals

Saffron & Honey w/Crystalized Flower Petals

A floral wallop with a stunning array of color. We infuse cream with Jacobsen Salt Co honey, marigold petals, and saffron—the world’s dearest spice, requiring up to 68,000 hand-harvested flowers for just one pound. Saffron sets your tongue abuzz while marigold and honey bring a floral roundness. Then, we candy cornflowers—the beautiful, dark blue flowers found growing in fields of corn and wheat, before folding into the ice cream for a winter-blues-busting floral display.

Rhubarb Crumble w/ Toasted Anise

Rhubarb Crumble w/ Toasted Anise

Along the West Coast, the humble, hardy rhubarb is a welcome sign of spring. We transform the PNW’s abundance of rhubarb into a simple crumble a la mode. To do so, we dark roast anise for the crumble, delivering a floral punch that can stand up to the acidity of rhubarb jam, the sum more satisfyingly complex than its individual parts.

Mathilde's Hibiscus & Coconut Sherbet (v)

Mathilde's Hibiscus & Coconut Sherbet (v)

Hailing from the remote high mountains of Haiti, Mathilde spent her childhood learning her family’s traditional recipes over open flame. As an adult, she returned to start her own non-profit in her village to fund projects for a school and a health clinic. Now, after a successful run at food incubator Portland Mercado, Mathilde is on a mission to showcase the richness and beauty of Haiti through a different lens. She’s turned Haiti’s national flower, the hibiscus, into a spicy ginger brew. We simply add coconut cream and churn it into a bright, tropical sherbet.

San Diego Monthly Flavors

Jasmine Milk Tea & Chocolate Almond Stracciatella

Jasmine Milk Tea & Chocolate Almond Stracciatella

In this ice cream, exquisite jasmine tea is steeped in cream and sugar for exactly 12 minutes. Not one minute more or less. San Francisco’s Red Blossom Tea Company sources directly from rural areas of China and Taiwan during the spring tea harvest to make approachable but keenly flavored craft teas. Their Spring Jasmine Maofeng consists of handpicked early harvest green tea leaves from Fujian that get covered in a blanket of fresh jasmine blossoms, making for a tea with both body and deep jasmine aroma. The ice cream is flavored entirely with this tea, then drizzled with almond stracciatella.

Pistachio Rose Water w/ Strawberry Mochi

Pistachio Rose Water w/ Strawberry Mochi

Especially springy and boldly floral. Here, we pair rose water with pistachio—a traditional combination of Middle Eastern flavors—as a tribute to the Persians who invented ice cream a few millennia ago and made all of ice cream history possible. We ribbon in rosewater white chocolate fudge alongside our scratch-made butter mochi cake, marbled with strawberry butter. It’s insanely decadent, yet incredibly light and airy—just like those sunny early spring days.

Saffron & Honey w/Crystalized Flower Petals

Saffron & Honey w/Crystalized Flower Petals

A floral wallop with a stunning array of color. We infuse cream with Jacobsen Salt Co honey, marigold petals, and saffron—the world’s dearest spice, requiring up to 68,000 hand-harvested flowers for just one pound. Saffron sets your tongue abuzz while marigold and honey bring a floral roundness. Then, we candy cornflowers—the beautiful, dark blue flowers found growing in fields of corn and wheat, before folding into the ice cream for a winter-blues-busting floral display.

Rhubarb Crumble w/ Toasted Anise

Rhubarb Crumble w/ Toasted Anise

Along the West Coast, the humble, hardy rhubarb is a welcome sign of spring. We transform the PNW’s abundance of rhubarb into a simple crumble a la mode. To do so, we dark roast anise for the crumble, delivering a floral punch that can stand up to the acidity of rhubarb jam, the sum more satisfyingly complex than its individual parts.

Mathilde's Hibiscus & Coconut Sherbet (v)

Mathilde's Hibiscus & Coconut Sherbet (v)

Hailing from the remote high mountains of Haiti, Mathilde spent her childhood learning her family’s traditional recipes over open flame. As an adult, she returned to start her own non-profit in her village to fund projects for a school and a health clinic. Now, after a successful run at food incubator Portland Mercado, Mathilde is on a mission to showcase the richness and beauty of Haiti through a different lens. She’s turned Haiti’s national flower, the hibiscus, into a spicy ginger brew. We simply add coconut cream and churn it into a bright, tropical sherbet.

Los Angeles Monthly Flavors

Jasmine Milk Tea & Chocolate Almond Stracciatella

Jasmine Milk Tea & Chocolate Almond Stracciatella

In this ice cream, exquisite jasmine tea is steeped in cream and sugar for exactly 12 minutes. Not one minute more or less. San Francisco’s Red Blossom Tea Company sources directly from rural areas of China and Taiwan during the spring tea harvest to make approachable but keenly flavored craft teas. Their Spring Jasmine Maofeng consists of handpicked early harvest green tea leaves from Fujian that get covered in a blanket of fresh jasmine blossoms, making for a tea with both body and deep jasmine aroma. The ice cream is flavored entirely with this tea, then drizzled with almond stracciatella.

Pistachio Rose Water w/ Strawberry Mochi

Pistachio Rose Water w/ Strawberry Mochi

Especially springy and boldly floral. Here, we pair rose water with pistachio—a traditional combination of Middle Eastern flavors—as a tribute to the Persians who invented ice cream a few millennia ago and made all of ice cream history possible. We ribbon in rosewater white chocolate fudge alongside our scratch-made butter mochi cake, marbled with strawberry butter. It’s insanely decadent, yet incredibly light and airy—just like those sunny early spring days.

Saffron & Honey w/Crystalized Flower Petals

Saffron & Honey w/Crystalized Flower Petals

A floral wallop with a stunning array of color. We infuse cream with Jacobsen Salt Co honey, marigold petals, and saffron—the world’s dearest spice, requiring up to 68,000 hand-harvested flowers for just one pound. Saffron sets your tongue abuzz while marigold and honey bring a floral roundness. Then, we candy cornflowers—the beautiful, dark blue flowers found growing in fields of corn and wheat, before folding into the ice cream for a winter-blues-busting floral display.

Rhubarb Crumble w/ Toasted Anise

Rhubarb Crumble w/ Toasted Anise

Along the West Coast, the humble, hardy rhubarb is a welcome sign of spring. We transform the PNW’s abundance of rhubarb into a simple crumble a la mode. To do so, we dark roast anise for the crumble, delivering a floral punch that can stand up to the acidity of rhubarb jam, the sum more satisfyingly complex than its individual parts.

Mathilde's Hibiscus & Coconut Sherbet (v)

Mathilde's Hibiscus & Coconut Sherbet (v)

Hailing from the remote high mountains of Haiti, Mathilde spent her childhood learning her family’s traditional recipes over open flame. As an adult, she returned to start her own non-profit in her village to fund projects for a school and a health clinic. Now, after a successful run at food incubator Portland Mercado, Mathilde is on a mission to showcase the richness and beauty of Haiti through a different lens. She’s turned Haiti’s national flower, the hibiscus, into a spicy ginger brew. We simply add coconut cream and churn it into a bright, tropical sherbet.

Bay Area Monthly Flavors

Jasmine Milk Tea & Chocolate Almond Stracciatella

Jasmine Milk Tea & Chocolate Almond Stracciatella

In this ice cream, exquisite jasmine tea is steeped in cream and sugar for exactly 12 minutes. Not one minute more or less. San Francisco’s Red Blossom Tea Company sources directly from rural areas of China and Taiwan during the spring tea harvest to make approachable but keenly flavored craft teas. Their Spring Jasmine Maofeng consists of handpicked early harvest green tea leaves from Fujian that get covered in a blanket of fresh jasmine blossoms, making for a tea with both body and deep jasmine aroma. The ice cream is flavored entirely with this tea, then drizzled with almond stracciatella.

Pistachio Rose Water w/ Strawberry Mochi

Pistachio Rose Water w/ Strawberry Mochi

Especially springy and boldly floral. Here, we pair rose water with pistachio—a traditional combination of Middle Eastern flavors—as a tribute to the Persians who invented ice cream a few millennia ago and made all of ice cream history possible. We ribbon in rosewater white chocolate fudge alongside our scratch-made butter mochi cake, marbled with strawberry butter. It’s insanely decadent, yet incredibly light and airy—just like those sunny early spring days.

Saffron & Honey w/Crystalized Flower Petals

Saffron & Honey w/Crystalized Flower Petals

A floral wallop with a stunning array of color. We infuse cream with Jacobsen Salt Co honey, marigold petals, and saffron—the world’s dearest spice, requiring up to 68,000 hand-harvested flowers for just one pound. Saffron sets your tongue abuzz while marigold and honey bring a floral roundness. Then, we candy cornflowers—the beautiful, dark blue flowers found growing in fields of corn and wheat, before folding into the ice cream for a winter-blues-busting floral display.

Rhubarb Crumble w/ Toasted Anise

Rhubarb Crumble w/ Toasted Anise

Along the West Coast, the humble, hardy rhubarb is a welcome sign of spring. We transform the PNW’s abundance of rhubarb into a simple crumble a la mode. To do so, we dark roast anise for the crumble, delivering a floral punch that can stand up to the acidity of rhubarb jam, the sum more satisfyingly complex than its individual parts.

Mathilde's Hibiscus & Coconut Sherbet (v)

Mathilde's Hibiscus & Coconut Sherbet (v)

Hailing from the remote high mountains of Haiti, Mathilde spent her childhood learning her family’s traditional recipes over open flame. As an adult, she returned to start her own non-profit in her village to fund projects for a school and a health clinic. Now, after a successful run at food incubator Portland Mercado, Mathilde is on a mission to showcase the richness and beauty of Haiti through a different lens. She’s turned Haiti’s national flower, the hibiscus, into a spicy ginger brew. We simply add coconut cream and churn it into a bright, tropical sherbet.

Seattle Monthly Flavors

Jasmine Milk Tea & Chocolate Almond Stracciatella

Jasmine Milk Tea & Chocolate Almond Stracciatella

In this ice cream, exquisite jasmine tea is steeped in cream and sugar for exactly 12 minutes. Not one minute more or less. San Francisco’s Red Blossom Tea Company sources directly from rural areas of China and Taiwan during the spring tea harvest to make approachable but keenly flavored craft teas. Their Spring Jasmine Maofeng consists of handpicked early harvest green tea leaves from Fujian that get covered in a blanket of fresh jasmine blossoms, making for a tea with both body and deep jasmine aroma. The ice cream is flavored entirely with this tea, then drizzled with almond stracciatella.

Pistachio Rose Water w/ Strawberry Mochi

Pistachio Rose Water w/ Strawberry Mochi

Especially springy and boldly floral. Here, we pair rose water with pistachio—a traditional combination of Middle Eastern flavors—as a tribute to the Persians who invented ice cream a few millennia ago and made all of ice cream history possible. We ribbon in rosewater white chocolate fudge alongside our scratch-made butter mochi cake, marbled with strawberry butter. It’s insanely decadent, yet incredibly light and airy—just like those sunny early spring days.

Saffron & Honey w/Crystalized Flower Petals

Saffron & Honey w/Crystalized Flower Petals

A floral wallop with a stunning array of color. We infuse cream with Jacobsen Salt Co honey, marigold petals, and saffron—the world’s dearest spice, requiring up to 68,000 hand-harvested flowers for just one pound. Saffron sets your tongue abuzz while marigold and honey bring a floral roundness. Then, we candy cornflowers—the beautiful, dark blue flowers found growing in fields of corn and wheat, before folding into the ice cream for a winter-blues-busting floral display.

Rhubarb Crumble w/ Toasted Anise

Rhubarb Crumble w/ Toasted Anise

Along the West Coast, the humble, hardy rhubarb is a welcome sign of spring. We transform the PNW’s abundance of rhubarb into a simple crumble a la mode. To do so, we dark roast anise for the crumble, delivering a floral punch that can stand up to the acidity of rhubarb jam, the sum more satisfyingly complex than its individual parts.

Mathilde's Hibiscus & Coconut Sherbet (v)

Mathilde's Hibiscus & Coconut Sherbet (v)

Hailing from the remote high mountains of Haiti, Mathilde spent her childhood learning her family’s traditional recipes over open flame. As an adult, she returned to start her own non-profit in her village to fund projects for a school and a health clinic. Now, after a successful run at food incubator Portland Mercado, Mathilde is on a mission to showcase the richness and beauty of Haiti through a different lens. She’s turned Haiti’s national flower, the hibiscus, into a spicy ginger brew. We simply add coconut cream and churn it into a bright, tropical sherbet.

Anaheim Monthly Flavors

Jasmine Milk Tea & Chocolate Almond Stracciatella

Jasmine Milk Tea & Chocolate Almond Stracciatella

In this ice cream, exquisite jasmine tea is steeped in cream and sugar for exactly 12 minutes. Not one minute more or less. San Francisco’s Red Blossom Tea Company sources directly from rural areas of China and Taiwan during the spring tea harvest to make approachable but keenly flavored craft teas. Their Spring Jasmine Maofeng consists of handpicked early harvest green tea leaves from Fujian that get covered in a blanket of fresh jasmine blossoms, making for a tea with both body and deep jasmine aroma. The ice cream is flavored entirely with this tea, then drizzled with almond stracciatella.

Pistachio Rose Water w/ Strawberry Mochi

Pistachio Rose Water w/ Strawberry Mochi

Especially springy and boldly floral. Here, we pair rose water with pistachio—a traditional combination of Middle Eastern flavors—as a tribute to the Persians who invented ice cream a few millennia ago and made all of ice cream history possible. We ribbon in rosewater white chocolate fudge alongside our scratch-made butter mochi cake, marbled with strawberry butter. It’s insanely decadent, yet incredibly light and airy—just like those sunny early spring days.

Saffron & Honey w/Crystalized Flower Petals

Saffron & Honey w/Crystalized Flower Petals

A floral wallop with a stunning array of color. We infuse cream with Jacobsen Salt Co honey, marigold petals, and saffron—the world’s dearest spice, requiring up to 68,000 hand-harvested flowers for just one pound. Saffron sets your tongue abuzz while marigold and honey bring a floral roundness. Then, we candy cornflowers—the beautiful, dark blue flowers found growing in fields of corn and wheat, before folding into the ice cream for a winter-blues-busting floral display.

Rhubarb Crumble w/ Toasted Anise

Rhubarb Crumble w/ Toasted Anise

Along the West Coast, the humble, hardy rhubarb is a welcome sign of spring. We transform the PNW’s abundance of rhubarb into a simple crumble a la mode. To do so, we dark roast anise for the crumble, delivering a floral punch that can stand up to the acidity of rhubarb jam, the sum more satisfyingly complex than its individual parts.

Mathilde's Hibiscus & Coconut Sherbet (v)

Mathilde's Hibiscus & Coconut Sherbet (v)

Hailing from the remote high mountains of Haiti, Mathilde spent her childhood learning her family’s traditional recipes over open flame. As an adult, she returned to start her own non-profit in her village to fund projects for a school and a health clinic. Now, after a successful run at food incubator Portland Mercado, Mathilde is on a mission to showcase the richness and beauty of Haiti through a different lens. She’s turned Haiti’s national flower, the hibiscus, into a spicy ginger brew. We simply add coconut cream and churn it into a bright, tropical sherbet.

Miami Monthly Flavors

Jasmine Milk Tea & Chocolate Almond Stracciatella

Jasmine Milk Tea & Chocolate Almond Stracciatella

In this ice cream, exquisite jasmine tea is steeped in cream and sugar for exactly 12 minutes. Not one minute more or less. San Francisco’s Red Blossom Tea Company sources directly from rural areas of China and Taiwan during the spring tea harvest to make approachable but keenly flavored craft teas. Their Spring Jasmine Maofeng consists of handpicked early harvest green tea leaves from Fujian that get covered in a blanket of fresh jasmine blossoms, making for a tea with both body and deep jasmine aroma. The ice cream is flavored entirely with this tea, then drizzled with almond stracciatella.

Pistachio Rose Water w/ Strawberry Mochi

Pistachio Rose Water w/ Strawberry Mochi

Especially springy and boldly floral. Here, we pair rose water with pistachio—a traditional combination of Middle Eastern flavors—as a tribute to the Persians who invented ice cream a few millennia ago and made all of ice cream history possible. We ribbon in rosewater white chocolate fudge alongside our scratch-made butter mochi cake, marbled with strawberry butter. It’s insanely decadent, yet incredibly light and airy—just like those sunny early spring days.

Saffron & Honey w/Crystalized Flower Petals

Saffron & Honey w/Crystalized Flower Petals

A floral wallop with a stunning array of color. We infuse cream with Jacobsen Salt Co honey, marigold petals, and saffron—the world’s dearest spice, requiring up to 68,000 hand-harvested flowers for just one pound. Saffron sets your tongue abuzz while marigold and honey bring a floral roundness. Then, we candy cornflowers—the beautiful, dark blue flowers found growing in fields of corn and wheat, before folding into the ice cream for a winter-blues-busting floral display.

Rhubarb Crumble w/ Toasted Anise

Rhubarb Crumble w/ Toasted Anise

Along the West Coast, the humble, hardy rhubarb is a welcome sign of spring. We transform the PNW’s abundance of rhubarb into a simple crumble a la mode. To do so, we dark roast anise for the crumble, delivering a floral punch that can stand up to the acidity of rhubarb jam, the sum more satisfyingly complex than its individual parts.

Mathilde's Hibiscus & Coconut Sherbet (v)

Mathilde's Hibiscus & Coconut Sherbet (v)

Hailing from the remote high mountains of Haiti, Mathilde spent her childhood learning her family’s traditional recipes over open flame. As an adult, she returned to start her own non-profit in her village to fund projects for a school and a health clinic. Now, after a successful run at food incubator Portland Mercado, Mathilde is on a mission to showcase the richness and beauty of Haiti through a different lens. She’s turned Haiti’s national flower, the hibiscus, into a spicy ginger brew. We simply add coconut cream and churn it into a bright, tropical sherbet.