Cinnamon Snickerdoodle

An intensely spicy cinnamon ice cream with hunks of soft, chewy, snickerdoodle cookies hits at the heart of Salt & Straw, using Grandma Malek's recipe and Tyler's earliest cooking memory. As part of our original 2011 menu, we home-bake our Snickerdoodle cookies with extra tartar cream and baking soda for a light texture that remains tender and moist when frozen. The extra-light texture makes the cookies soak up just the right amount of cream, giving them that "pulled from the oven" texture, creating a deliciously evocative and globally conscious treat. How so? We partner with Red Ape Cinnamon (the best cinnamon we've ever tasted), which is ground in small batches to retain its rich, aromatic flavor.

Our snickerdoodle recipe is salty, doughy, slightly acidic—and spicy, thanks to Red Ape Cinnamon from Eugene, Oregon. The cinnamon is ground in a slower kind of grinding machine in small batches, ensuring a rich, aromatic cinnamon that retains all its distinct flavors. As its namesake, Red Ape also donates 5% of their profits to help save the endangered orangutans of Sumatra.

Milk, Cream, Sugar, Flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Tapioca Syrup, Butter, Eggs, Cinnamon, Cream of Tartar, Salt, Baking Soda, Guar Gum, Carrageenan

Milk, Wheat, Eggs

Three (3) services per pint. Each serving 2/3 cup. Calories per serving: 360