Salt & Straw

As darkness falls across the land, the candymaking hour is close at hand. Swarms of housemade trick-or-treat favorites—crisp shortbread and nutty nougat buried in caramel, peanut butter trapped inside walls of chocolate, pecans smothered in BOOrbon vanilla toffee—get folded into a disgustingly delicious salted butterscotch ice cream, stuck for eternity.

One, two, ten prickles along your skin. Dozens of critters are hiding in the grass by way of this matcha ice cream with toffee-brittle mealworms and chocolate crickets. Don Bugito in Oakland provided the delicious insects, we delivered the creepy.

In the middle of our lab, a cauldron boiling. Amber leaves of rooibos flicker, then flakes of pumpkin make the gruel thicker. A fuming broth of caramel sizzles, while a sliver of blackberry shoot fizzles. Three stinging droplets of vanilla smolder. Featuring August Uncommon Tea, this intoxicating, buttery concoction will satiate your deepest, darkest PSL desires.

Rounding the corner with a ghastly squeal, a jet-black figure pounces on your shadow. In this ominous, unexpected flavor, we’ve conjured up superstition with a silky, pitch-dark anise and fennel caramel swirled with luminous salted lavender ice cream. We wouldn’t turn our backs if we were you.

A blood-curdling chocolate-y ice cream. We start with pig’s blood from Portland butcher Nicky USA and cook it with warm spices like cinnamon and coriander and brandy. The flavor ultimately is a nod to the Italian dessert sanguinaccio, rich cocoa notes and a hint of minerality.

Our reimagination of the classic. We spike our cream with just enough Guatemalan fleur de sel to bring out its nuances, then drizzle in ribbons of our hand-burned caramel. Made with Bitterman Salt

Made with the same malt you’d use to brew amber ale, our housemade cookie dough is perfectly salty thanks to two types of salt. Thick malted fudge rounds it all out. Made with Jacobsen’s Sea Salt

It's called "double fold" for a reason: Our friends at Singing Dog use twice as many vanilla beans in their extract to pack an incredible punch. This definitely ain't vanilla vanilla. Made with Singing Dog Vanilla

Bliss for lavender lovers. We steep pounds of lavender petals in local honey, bringing out more complex, herbaceous flavors than you’ve ever experienced.

For anyone who eats brownies warm right out of the pan. We fold our housemade marshmallow fluff into intensely chocolate-y brownie batter so each piece stays fudgy in ice cream.

A study in strawberries: roasted strawberry ice cream, vanilla-y strawberry jam, gooey tres leches cake.

Homemade cashew praline amplifies the flavor of this bold, chocolate-y coffee ice cream. The caramelized praline balances the beans’ floral notes, while the roasted nuts bring out its juicy, citrusy qualities. Made with Sightglass Coffee

A simple combination thanks to our favorite California olive oil. We love enhancing its tropical, grassy flavors and rich, buttery texture in ice cream. Made with Organic Roots Arbequina Olive Oil

Three of the most special ingredients the city has to offer in one ice cream. We blend Mt Tam—rind and all—with cream and sugar, then add homemade sour cherry-apricot jam and Acme Bread’s Walnut Levain. Made with Cowgirl Creamery and Acme Bread

Breakaway Matcha, based in San Anselmo, gives us a green tea that we combine with a hint of orange juice. We let the blueberries age in koji for a couple days to deliver a sweet funk. Made with Breakaway Matcha

Bittersweet hints of burnt caramel. This Old Potrero single-malt rye whiskey makes for a nuanced sorbet. Made with Hotaling & Co. whiskey

This is the most decadent ice cream you’ve ever tasted, thanks to the trifecta of Dandelion chocolate, coconut cream, and hazelnut butter. Chunks of our homemade (gluten-free and vegan) “Oreos” make it over the top. Made with Dandelion Chocolate

Coconut and pure Oregon mint oil coalesce into a delicate, floral ice cream, freckled with organic chocolate from San Francisco’s craft chocolate godfather. Made with TCHO and Seely Mint