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Ice Cream

Salt & Straw

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15-30 min
2201 Fillmore St (NaN mi)
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Open Hours

Order Delivery until 10:30 PM
Monday
11:00 AM-11:00 PM
Tuesday
11:00 AM-11:00 PM
Wednesday
11:00 AM-11:00 PM
Thursday
11:00 AM-11:00 PM
Friday
11:00 AM-11:00 PM
Saturday
11:00 AM-11:00 PM
Sunday
11:00 AM-11:00 PM

Salt & Straw | Pints

Chocolate Gooey Brownie

This one hits the spot when those extra-urgent chocolate desires kick in. An indulgent, almost hot-chocolatey chocolate ice cream lays the foundation for hearty chunks of chewy chocolate brownies made with homemade marshmallow fluff to keep them extra soft—even when frozen in ice cream. It’s the ultimate comfort food.
$11.50
0

Roasted Strawberry Tres Leches

We set out to make the yummiest strawberry ice cream we could dream up, calling back to the sweet, pink-hued flavor memories of our childhood. The result? A rich strawberry ice cream made with roasted Oxnard strawberries, a touch of salt, and sweet cream swirled with creamy tres leches cake—lightly spiced cinnamon sponge cake soaked in sweetened condensed milk, evaporated milk, and whole milk until it resembles cake batter—piped in like icing. Finished off with a swirl of bright strawberry vanilla jam, we consider this mission accomplished.
$11.50
0

Honey Lavender

For this dusky purple delight with a cult following, we steep pounds of carefully selected lavender flowers in honey to bring out the buds’ delicate herbaceousness. While other folks use a lavender oil and can tip the scales towards perfume, our method treats lavender like fine tea, extracting just the right amount of flavor for a beautifully round, creamy taste kissed by a bit of honey.
$11.50
0

Double Fold Vanilla

It’s vanilla ice cream, dialed up to 11. You think you know vanilla ice cream? Prepare yourself—body and soul—for the cold, creamy vanilla epiphany that awaits you in every scoop.
$11.50
0

Sea Salt with Caramel Ribbons

Our signature flavor combines Guatemalan Fleur de Sel ice cream with ribbons of housemade, hand-burned caramel for a positively obsession-worthy blend of salty and sweet. We created this ice cream with Mark Bitterman, the ‘selmelier’ behind The Meadow, a family of world renowned salt shops in Portland and New York. He literally wrote the book on the subject—James Beard Award-winning cookbook Salted—and has aided many of our saltier ice cream experiments since 2011.
$11.50
0

Salted, Malted Chocolate Chip Cookie Dough

This flavor is packed with a mind-blowing explosion of salty, homemade cookie dough and malted fudge swirls.
$11.50
0

Sightglass Coffee Cashew Praline

Our friends at Sightglass Coffee in SoMa make such bold coffees that we wanted to craft a flavor that really showcases the rich, chocolatey flavors of their roasts. We start with a strong cold brew made with Sightglass’s Grostar, Utamagro beans and add caramelized cashews for a hit of praline goodness.
$11.50
0

Organic Roots Arbequina Olive Oil

We love using Organic Roots’ Arbequina olive oil from Northern California for its intensity and character, and, believe it or not, ice cream is one of the best ways to fully appreciate the flavor of high-quality olive oil! The sweet, simple richness of cream and sugar is the perfect backdrop to let this grassy, peppery olive oil shine.
$11.50
0

Mt Tam Cheese with Toasted Acme Bread

Cowgirl Creamery makes some of the best artisan cheese in America, inspiring the perfect cheese plate in ice cream form to show it off. We blend their Mt Tam cheese—rind and all—with cream and sugar, then swirl in homemade sour cherry and apricot jam and candied bits of Acme Bread’s Fruit and Walnut Bread.
$11.50
0

Breakaway Matcha & Black Raspberry

Incredibly intense matcha from our friends at Breakaway in San Rafael forms the perfect base for this fresh, fruity flavor. We start by whisking the gorgeous green tea into cream and sugar with a splash of orange and add swirls of bold, wine-deep roasted berry jam made with black raspberries and wild blueberries.
$11.50
0

Old Potrero Rye & Cocoa Nib Sorbet (V)

Anchor Distilling’s Old Potrero Rye whiskey is so unforgettably pure that we wanted to showcase its flavor in a fun and funky sorbet unlike any other. We kick up the flavor of the whisky with a dark, burnt caramel syrup, a touch of salt, and lightly roasted cocoa nibs.
$11.50
0

Dandelion Chocolate Hazelnut Cookies & Cream (V & GF)

Our friends at Dandelion Chocolate craft their own chocolate creations in San Francisco’s Mission District, so we dreamed up a totally over-the-top indulgent chocolatey ice cream to show off their bean-to-bar goods. Dark chocolate ice cream made with coconut cream and hazelnut milk gets swirled with stracciatella ribbons of Dandelion chocolate and chunks of our homemade gluten-free and vegan oreos.
$11.50
0

Freckled Mint TCHO-colate Chip (V)

TCHO Chocolate is the godfather of ethical craft chocolate, carefully sourcing beans from fairly paid growers around the world and turning them into simply delicious chocolate in their Berkeley factory. We make a peppermint coconut ice cream for the perfect blend of creamy mintiness, then add untempered TCHO chocolate straight into the ice cream machine, where it shatters on contact into a million tiny chocolate freckles that melt in your mouth.
$11.50
0

Extras

Spoons & Napkins

0

Holidays on Ice Cream Series

Peppermint Bark Cocoa

This winter, our friends at Williams Sonoma celebrate the 20th anniversary of their signature holiday Peppermint Bark, a candy tradition we look forward to finding in our stockings every year! Our tribute to the classic sweet starts with a rich cocoa ice cream cooled with a dash of peppermint oil, to which we add handfuls of bark made with minty dark chocolate, creamy white chocolate, and crisp, handmade peppermint candy bits.
$11.50
0

Apple Brandy & Pecan Pie

Our favorite way to enjoy pecan pie? Between sips of brandy, of course! We capture the cozy of this winter tradition with vanilla custard ice cream spiked with lots and lots of Clear Creek apple brandy, leveled up with gobs of our homemade pecan pie filling, rich with nutty, toffee stickiness. Cheers!
$11.50
0

Gingerbread Cookie Dough

Every year, we like to bake up a huge batch of our grandmother’s molasses cookies to share late at night with friends and family. For this flavor, we use some of those cookies to make a cookie butter, which we swirl into our rum royal icing ice cream, then we chop even more cookies and fold them in to the mix and make sure there are bits and pieces of gingerbread in every bite.
$11.50
0

Cinnamon Coconut Eggnog (v)

Warming is an understatement with this dairy-free, egg-free nog that’s laced with plenty of cinnamon and two kinds of nutmeg, dried and freshly grated. Those spices plus a few glugs of our extra creamy rum-infused almond milk get churned up with coconut cream and sugar for luscious, heady ice cream you’ll be dreaming of all season long.
$11.50
0

Sugar Plum Fairy

We partnered with the Los Angeles Ballet to capture the magic of the Nutcracker in a flavor that nods to the Russian origins of Tchaikovsky’s timeless holiday suite. Sugar plum hard candies weren’t actually made with plums, but that didn’t stop us from swirling in sweet plum jam and marzipan into ice cream infused with Assam tea from Smith Teamaker in this ode to olde world winter confections and new world ballet traditions.
$11.50
0

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