Menu — Salt & Straw

Hunks of Birthday Cake flecked with rainbow Sprinkles folded into Salted Vanilla Ice Cream and ribboned with juicy Blackberry Jam.

Cream Cheese Ice Cream Swirled with crunchy Pretzel crumble and ribbons of vibrant Strawberry Jam, inspired by the beloved Midwestern potluck classic.

Tangy Goat Cheese Frozen Yogurt paired with a fruity, fiery Marionberry-habanero Jam swirl for the perfect sweet-and-spicy bite.

Porcini and Maple Ice Cream swirled with bright Huckleberry Jam and crunchy Rosemary Oatmeal Lace Cookies for a rich, forest-inspired scoop.

Creamy Pistachio-cashew Frozen dessert streaked with Raspberry Jam and swirled with chewy Raspberry Marzipan and Vanilla Bean Cake.

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 out 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.

An Ice Cream as cozy and comforting as Sunday morning, created in tribute to Compartés founder Jonathan Grahm’s mission to share love through chocolate. We brew a smooth, Caramel-y medium Roast Coffee from Colombia, blend it with our Cream, and stud it with Compartés immaculate Love Nuts–pecans Caramelized in Tahitian Vanilla, sprinkled with Sea Salt, then coated in 14 layers of Chocolate. Made with Compartés Chocolates

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 Dark Chocolate. Made with Seely Mint

A regional twist on a national favorite: Cookies & Cream. When we set out to reimagine this coast-to-coast classic, we knew we wanted to give it a distinctly Oregon spin. Our state grows 99% of the nation’s hazelnuts—and some of ours come straight from Salt & Straw’s own farm. We start with coconut cream spiked with a splash of bourbon vanilla, fold in mounds of crushed sandwich cookies, and ripple in a decadent hazelnut butter fudge. An iconic flavor, rooted in Oregon and made entirely our own.

Coconut water and a little sugar are the only things we need to let strawberries' sweet-tart quality shine in this creamy, refreshing flavor. And while the versatility of the noble strawberry lends itself to any matter of manipulation, one of our favorite applications of this summer darling is straight up. This zingy, refreshing vegan sherbet combines summer strawberries' tartness with coconut's tropical notes.