Salt & Straw

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.

We set out to make the yummiest strawberry ice cream we could dream up, calling back to the sweet 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 and bright strawberry vanilla jam.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

We set out to make the yummiest strawberry ice cream we could dream up, calling back to the sweet 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 and bright strawberry vanilla jam.

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

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.

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.

Rhubarb’s hearty return signals the start of spring and departure from beige, bland winter. Our acidic housemade rhubarb jam is balanced by floral dark-roasted-anise crumble, both swirled into a vanilla base.

Invented to tell the story of local beekeepers, this flavor is a ricotta, lemon, and Bee Local West Coast Wildflower honey base with crunchy oat & walnut cookies topped with thick ricotta and lemon glaze.

Love embodied in ice cream. Fresh rose petals and sweet cream make for a raw, floral, vegetal ice cream, while dark fudge provides complementary notes of fruit, bubblegum, and warm spices.

A mildly tart and gently spiced orange blossom sorbet perfectly encasing sharp, vivid fresh flower petals.

Red Blossom’s Yin Hao tea (green tea buds that are aged, baked, then covered in a blanket of fresh jasmine blossoms) is responsible for this beautiful, delicate ice cream, which we drizzle with almond stracciatella.