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Salt & Straw
1357 Abbot Kinney Boulevard
Los Angeles, CA 90291
Uber
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Flavors
July Berry Series - LA
Birthday Cakes & Blackberries
The freedom to eat cake in your ice cream. We declare this ice cream your official holiday from adulthood. It tastes like freaking frosting, the better to feature the chunky hunks of three-vanilla cake and swirls of home-made straight-arrow Evergreen blackberry jam. Whirled with non-organic, bright-as-you-remember Technicolor sprinkles, we dedicate this flavor to the discerning palates of children who know that sometimes cake ice cream is exactly what's called for.
Strawberry Cilantro Lime Cheesecake
A godly trifecta when it comes to unusual pairings, this is the perfect use of the strong sweetness that fresh, sun-ripened California strawberries bring to the plate. That tartness from limes, spicy peppery-ness from cilantro, and unapologetic sweetness from strawberries combine seamlessly to help us taste the true nuances of the berries.
Honey Vinegar W/ Raspberry Fig Cobbler
A glorious food fight between cobbler and ice cream, with two winners. OK. You've heard us say this before, but sometimes the simple thing is just so good that you really just want to get out of the way of it. In this case, we are talking about fig cobbler and ice cream. We literally just bake big slabs of fig cobbler and hand-chunk them into a honey vinegar ice cream. Why combine honey, raspberry, and figs… you ask? Because that's what nature wanted and why question the inevitable.
Meyer Lemon Buttermilk W/ Blueberries
A lemony ice-cream nap. There is just something truly soothing about this ice cream, something so comforting and comfortable and good. We start with a Meyer lemon ice cream that is round and warming, not tart and acidic. Buttermilk adds a little sweet-tart, and more roundness. For added relishing, blueberries are whirled in to deliver pops of juicy-sweet summer-ness. Kick back. Eat this. Kick more back.
Wild-Foraged Berry Sherbet
Freshly imported from the Pacific Northwest, these berries are so perfect, so berry-y, so aromatic and rich in color… we just had to bring them down to LA with us. For the ice cream itself, we kept things super simple; fold fresh berries into a bit of cream & sugar, pop it into our ice cream machines, and let the amazing berries just do their thing. And where do we get these amazing wild berries?… So there's this guy, Tom, right? And he forages all over Mt. Baker and Mt. Rainier for berries. Wild mountain blueberries and blackberries and whatever other berries he finds. Could be huckleberries. Or lingonberries. Mystery berries, maybe even. Anyway, we get as many of these berries as we can from Tom from NW Wild Foods, and that's that.
Classic L.A. Flavors
Petunia's Coconut Mint Chip Whoopie Pie
Unabashedly non-dairy, non-gluten, non-nothin-but-delicious, cold scooped, full fat, coconut based, mint chip ice cream. There is nothing held back on this ice cream and it turned out to be one of the most delicious ice cream creations of the 21st century. Our muse: these tender chocolate-y, mouth watering whoopie pies from our friends at Petunia's bakery in Portland, OR that we lightly chop into perfect whoopie cubes and fold back into our freckled mint ice cream. Why is this so delicious you might ask? Our mint is an import from eastern Oregon, one of the leading mint growing regions in the world, and our chocolate is handmade in Portland by one of the best chocolate makers in the world, Woodblock. Coconut + Mint + Chocolate is a three-way marriage made for heaven.
Salted, Malted, Chocolate Chip Cookie Dough
This flavor is packed with a mind-blowing explosion of salty, homemade cookie dough and malted fudge swirls.
Almond Brittle with Salted Ganache
Handmade in-house, this is our Grandma Malek's almond brittle recipe that she'd make on special occasions since we were little. We added our own touch with salted chocolate ganache and mixed delicious chunks into a creamy vanilla ice cream.
Avocado & Strawberry Sherbet
Bright avocado sherbet with ribbons of Strawberry Vanilla Bean jam from Laura Ann's Jams.
Roasted Strawberry & Toasted White Chocolate
A fruity, rosey love story set stage in frozen scoops of deliciousness. Fresh Oxnard strawberries show their best side when roasted, releasing their sweetness, rich berry-ness, and dark fruity-ness under hot hot, sweltering heat. White chocolate, on the other hand, is a bit more mellow… we lightly toast the chocolate until the milky chocolate begins to caramelize… low and slow baby. Not familiar with Oxnard Strawberries? They're only the best berries on the West coast! California provides over a quarter of the world's strawberries and Oxnard, CA is the #1 grower of those berries. No need to go all the way to Oxnard to taste this world-renowned delicacy, just get a scoop of this ice cream!.
Single Origin Amadeus Vanilla
This is made with a Ugandan vanilla bean brought to us by Amadeus Vanilla here in Los Angeles. We love this bean because not only is it organic but Amadeus visits the farms to hand select the beans before bringing back to us.
Stumptown Coffee & Compartes Love Nuts
Cold-brewed, Stumptown single-origin, Indonesian Sumatra coffee makes for a light and creamy base in this ice cream, which also features one of our favorite chocolatiers in Los Angeles, Compartes. We've worked with Jonathan at Compartes to mix his Love Nuts into this ice cream. The chocolate-dipped, caramel-coated pecans provide the perfect bite for the perfect coffee ice cream.
Black Olive Brittle & Goat Cheese
This ice cream is a fun recipe that was strongly inspired by the exotic ingredients available at local farmers markets. Using oil-cured olives from Olivos del Mar farms, we've created a salty candy brittle. This candy is then mixed into a delicate ice cream base that is made using a really funky goat cheese that is aged for three weeks in vegetable ash from Cypress Grove Creamery in Arcata, CA.
Honey Lavender
Sometimes you want to eat flowers. If you've ever had a Saint Bernard sort of lean into your person in a protective yet utterly loving way, his deep reserves of beast power evident but undeployed, that's sort of what this lavender ice cream is like—epically strong, but also…courtly. This cult favorite is like nothing else on our menu. We take two pounds of California lavender flowers and steep them in honey and cream, bringing out an incredibly deep, almost smoky lavender color and a skull- thwacking punch of lavender followed by a sweet touch of honey on your tongue. It is our most divisive flavor. Central Coast Lavender Farm and Apothecary is based in Paso Robles and describes itself as a "modern day" organic lavender farm, distillery, and apothecary.
Chocolate Gooey Brownie
This is chocolate ice cream at it's simplest and most indulgent. We've teamed up with Portland's Holy Kakow Chocolates to make a base that is straight forward and chocolatey. Our house-baked brownies have marshmallow fluff folded in to keep them extra gooey.
Sea Salt with Caramel Ribbons
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!.
Freckled Woodblock Chocolate
Roasting cocoa beans in a 19th century-old fire roaster, Woodblock is the first bean-to-bar chocolate maker in Portland. We add in a bit of Jacobsen sea salt, the first to harvest salt from the Oregon coast in over 200 years, and then use an old-school ice cream making technique called "freckling" to suspend the chocolate in an untempered state.