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Salt & Straw

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20-35 min
240 N Larchmont Blvd (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

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.
$11.00
0

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.
$11.00
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.
$11.00
0

Almond Brittle with Salted Ganache

Our Grandma Malek makes the best almond brittle this side of the Orion Nebula. We make it in our kitchens just like she does, then mix big chunks of the salty-sweet nut candy into creamy vanilla ice cream before adding generous hunks of chewy chocolate ganache with a dusting of salt. If you’re someone who likes every bite to be a little bit different, the textures and flavors in this family-favorite ice cream will keep you busy.
$11.00
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.
$11.00
0

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 California Coast Naturals, 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.
$11.00
0

Avocado & Oaxacan Chocolate Fudge

What could make rich, creamy avocado ice cream even better? Ribbons of drinking chocolate fudge made from the Oaxacan chocolate we get from our good friends at La Guelaguetza Restaurant.
$11.00
0

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!
$11.00
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.
$11.00
0

Roasted Strawberry & Coconut (V)

Roasting strawberries does something truly magical. While our favorite Oxnard strawberries are already amazing in their natural state, roasting them caramelizes their sugars and makes them irresistible. We simply blend the roasted berries with coconut cream and churn in our ice cream makers. Yum!
$11.00
0

James Coffee & Bourbon

We’ve taken our favorite new coffee from James Coffee and blended it with the warm, woodsy, sweetness of Greenbar Distillery’s Slow Hand Whiskey to make a new spin on coffee ice cream, perfect for cooler California winters.
$11.00
0

Freckled Woodblock Chocolate

Light, creamy, chocolaty and tangy. Woodblock Chocolate hand roasts each batch of their sublime chocolate in a 19th century fire roaster, before we 'freckle' it into ice cream using an old-timey technique. Get ready for a million teensy, chocolate freckles spontaneously melting on your tongue, unleashing rich, roasty cacao flavors.
$11.00
0

Extras

Spoons & Napkins

0

January 2019: Vegandulgence

Toasted Coconut Milk & Cookies (v)

Salty, sweet, fudgy, and simply unforgettable! We pump up the coconutty goodness of our extra-rich coconut ice cream by blending in dark-toasted shredded coconut, then add in handfuls of homemade (gluten-free!) salted chocolate chip cookies and velvety-soft chocolate ganache made with almond milk.
$11.00
0

The Elvis Peanut Butter Banana Split (v)

Every year, we make a flavor to celebrate the King’s favorite food—peanut butter, bacon, and banana sandwiches—to honor his January 8th birthday. For 2019, we blend bananas into coconut ice cream with a bit of creamy cashew butter, then add swirls of marionberry jam and bits of crunchy peanut butter “bacon” brittle made with smoky toasted coconut bacon candy.
$11.00
0

Candied Apricot Faux-yo (v)

Bright & tangy frozen yogurt made with a vegan twist, coconut cream! Adding a combination of lime juice, apricot, vanilla, cultured coconut cream, and a touch of green cardamom captures our ideal froyo tartness, made with candied apricots grown at B & R Farms in Hollister, California.
$11.00
0

Oatmeal Moon Pies w/ Aquafaba Marshmallows (v)

We’re over the moon for this one! We bake toasted oatmeal and chickpea cookies and layer them with pillowy aquafaba marshmallow filling. We add chunks of these yummy marshmallow sandwich cookies to our indulgently rich chocolate coconut ice cream, along with flecks of chocolate stracciatella for even more cacao goodness.
$11.00
0

Heidi Ho's Lemon Chevre Cheesecake (v)

Heidi Ho’s cashew powered plant-based spin on goat cheese is one of the tastiest things we’ve ever eaten! We blend the tart, creamy “cheeze” with coconut milk and lemon to make a rich citrusy cheesecake that gets swirled into vanilla coconut ice cream and crumbles of gluten-free, toasted almond pie crust.
$11.00
0

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