Pints of the Month: March


March 2020

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 youngerones 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.

Our Flavor Vault Series features:

Ingredients & Allergens

Cinnatopia Cinnamon Bun Allergens: Milk, Wheat, Eggs
Wild Foraged Berry Pie Allergens: Milk, Wheat, Eggs
Bone Marrow & Smoked Cherries Allergens: Milk, Wheat, Tree Nuts (walnut peels)
Salted Caramel Cupcake: Milk, Wheat, Eggs
Coconut Milk w/ Cashew Brittle & Pandan (v): Tree Nuts (cashews, coconut)

Shipping & Delivery

Shipping Cutoffs: Our shipping cutoffs are Wednesday at Noon PST for 2Day or Ground and Thursday at Noon PST for overnight delivery. We ship Monday through Wednesday for 2Day and Ground and Monday through Thursday for Overnight. 2nd Day or Ground orders placed after 12:00pm PST on Wednesday and Overnight orders placed after 12:00pm PST on Thursday, will be shipping the following Monday. You'll receive an email with tracking information when your order is ready to be picked up by FedEx. For more information, please see our SHIPPING PAGE.

Flavor Requests

Flavor Requests: At this time, we are unable to accommodate flavor requests or substitutions. Our pint packs include a selection of flavors that are both dairy-based and vegan, and some contain nuts or soy, so please consider if the recipient has food allergies or sensitivities.

Trusted Partners
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

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