Happy New Flavors
Let's put on our party hats and begin the countdown: 3...2...1... HAPPY NEW FLAVORS!
NEW CLASSIC FLAVORS
Salt & Straw folds their house-baked chewy snickerdoodle cookies into ice cream that’s spiked with the most intensely spiced, warm cinnamon.
Made with Red Ape Cinnamon
Contains: Milk, Wheat, Eggs
Strawberry Honey Balsamic w/ Black Pepper
A strawberry triple threat. Salt & Straw steals a trick from the Italians, using balsamic and citrusy cubeb black pepper to help coax out the fruit's acidity and brightness.
Marionberry Coconut Sherbet (v)
While Salt & Straw is lucky enough in Oregon to have these hulking berries hit their markets in summer, most of the world has never heard of them. Coconut cream and a little sugar are the only things they need to let the sweet-tart complexity of the marionberries shine in this creamy, refreshing flavor.
Contains: Tree Nuts (coconut)
JANUARY SEASONAL FLAVORS
Cupcakes by Vegandulgence
New year means new treats. Salt & Straw took everything they love about one of our their favorite treats, cupcakes, and created some of the most mind-blowing, out-of-this-world-yummy ice creams they’ve ever tasted. Oh, and they just happen to be vegan.
Carrot Cake w/ Cream Cheese Frosting (v)
Carrot cake’s storied history dates back to medieval times when carrots were used in place of more scarce and costly sweeteners. Here, Salt & Straw bakes finely shredded carrots and walnuts into an incredibly moist spice cake, smothered with thick, tangy cream cheese frosting (the star of any good carrot cake), and tuck it into a brightly orange, carrot juice ice cream.
Contains: Tree Nuts (coconut, walnuts), Wheat, Sulfites
Petunia's Rainbow Sprinkled Babycakes (v)
Your spoon’s happy place. Salt & Straw tapped Petunia's Pies & Pastries, the Portland-based all-vegan bakery, for their affectionately named “babycakes” (the birthday cupcakes they just can’t get enough of) before turning them through classic vanilla oat ice cream, studded with colorful sprinkles. Add in a deep red strawberry jam, and you’ve got a rainbow-confettied-birthday-cake-extravaganza.
Made with Petunia's Pies & Pastries
Contains: Tree Nuts (coconut)
Coconut Cream Pie Cupcake w/ Lemon Curd (v)
Coconut cream pie gone rogue: Hunks of toasted coconut cupcakes layered into a coconut ice cream with dollops of bright lemon curd.
Contains: Tree Nuts (coconut), Wheat
Chocolate Hazelnut Cupcake (v)
Few people outside of Oregon actually know this, but Oregon produces about 99% of the nation’s hazelnuts, so Salt & Straw knew they had to share their unique nuttiness in this epically decadent ice cream. Plucked in peak fall, hazelnuts from their friends at Freddy Guys farms are roasted to bring out even more of their nuanced flavor and crunchiness. Then, they stuff them into a rich, chocolatey ice cream with hunks of vanilla cupcakes coated in a dense chocolate ganache frosting.
Contains: Tree Nuts (coconut, hazelnuts), Wheat, Soy
Renewal Mill's Chocolate Salted Caramel Cupcake (v)
Renewal Mill is on a mission, and an incredibly delicious one at that. In an effort to fight food waste, they craft upcycled superfood flours and baking mixes. Their dark chocolate mix features okara flour, made from soybean pulp generated during soymilk production, and creates the most decadently fudgy cupcakes. Generous swaths of salted caramel frosting top the cupcakes, before being crumbled into fleur de sel-spiked oat ice cream. Who knew doing good could taste so incredible? Made with Renewal Mill
|Friday||28 Jan||11:00 AM - 10:00 PM|
|Saturday||29 Jan||11:00 AM - 10:00 PM|
|Sunday||30 Jan||11:00 AM - 10:00 PM|
|Monday||31 Jan||11:00 AM - 10:00 PM|