Snack at Salt & Straw

Almond Caramel Candy Bars tossed into a Salted Vanilla Ice Cream with Caramel and Dark Chocolate Stracciatella

Dark Chocolate Ice Cream and Ishpingo-spiced Lemon Verbena Sherbet swirled with a Mango Curd

Roasted Cocca Ice Cream with Candied Cocoa and Almond Frangipane

Coffee Ice Cream with Vanilla-glazed, Chocolate-coated Pecans

Tropical Guanabana Sherbet with Dark Chocolate Stracciatella

We created this Ice Cream with Mark Bitterman, the owner and "selmelier" at The Meadow, the internationally renowned Portland Salt shop. He actually wrote the book on Salt, Salted, a James Beard Award winning cookbook. We use their Fleur de Sel, which is made in Guatemala from Salt pans that are famed for supplying the Mayan Empire at the height of its power. We've topped it off by ribboning in Hand-burned Caramel that we make in house!

Rich, chunky bites of chewy salty and malty Homemade Cookie Dough. Mixed into a super Vanilla-y Ice Cream and finished with licks of Malted Fudge Swirls.

Made with Singing Dog Vanilla from Eugene, OR. 'Double Fold' means that they use twice as many Vanilla Beans to pack an amazing Vanilla punch. But the really good sounding part is that they not only pay a fair price for Vanilla, but also give a percent of the proceeds back to farmers when the product sells in the US. It's great Ice Cream, doing something great.

This is Chocolate Ice Cream at its simplest and most indulgent. We've teamed up with Valrhona to make a base that is rich, dark, fudgy, and chocolatey. Our in-house baked, gooey Brownies have Marshmallows baked into them to create a Brownie that treads awfully close to the point of being Fudge.

Oregon-grown Lavender petals are carefully steeped in Honey to extract that perfect floral flavor. We are proud to use Bee Local Honey in this Ice Cream, their Honey is harvested from urban hives all around Portland resulting in flavor that is unique and changing throughout the year.

We candy Oregon bartletts to bring our their flavor, then fold in cave-aged crumbles of Rogue Creamery blue cheese (voted best in the world) for a bold thwack.

A simple combination thanks to incredible Oregon olive oil. We love enhancing its tropical, grassy flavors and rich, buttery texture in ice cream.

Our caramelized cashew praline was destined for these cold-brewed beans, balancing the bold coffee's floral flavors while intensifying its fruity notes. Made with James Coffee Contains: Milk, Tree Nuts (cashews)

We fold our House-baked chewy Snickerdoodle Cookies into ice cream that’s spiked with the most intensely spiced, warm Cinnamon.

A strawberry triple threat. We steal a trick from the Italians, using Balsamic and citrusy Cubeb Black Pepper to help coax out the fruit's acidity and brightness.

Coconut and pure Oregon Mint Oil coalesce into a delicate, floral Ice Cream, freckled with Organic Chocolate from bean-to-bar pioneer Theo.

While we’re lucky enough in Oregon to have these hulking berries hit our markets in summer, most of the world has never heard of them. Coconut cream and a little sugar are the only things we need to let the sweet-tart complexity of the marionberries shine in this creamy, refreshing flavor.