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Salt & Straw

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20-35 min
1670 India St (NaN mi)
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Open Hours

Order Delivery until 10:30 PM
11:00 AM-11:00 PM
11:00 AM-11:00 PM
11:00 AM-11:00 PM
11:00 AM-11:00 PM
11:00 AM-11:00 PM
11:00 AM-11:00 PM
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.

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.

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.

Roasted Strawberry & Coconut (v)

Roasting strawberries does something truly magical. While our favorite Hood 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.

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.

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.

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.

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!

Salted, Malted Chocolate Chip Cookie Dough

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

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!

Peanut Butter Stout with Chocolate Chicharrón

This malty, salty, peanut buttery, ice cream eats like a meal. We start by pouring Belching Beaver Brewery Peanut Butter Milk Stout into cream steeped with the same malts the beer is brewed with to make a rich, stout ice cream. Then we stir in pieces of dark chocolate-coated caramelized pork chicharrón.

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.

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.


Spoons & Napkins

October Spooktacular Series

The Great Candycopia

Your whole trick-or-treat haul turned inside out and jammed into an ice cream machine! Our salted butterscotch ice cream gets loaded up with homemade snickers, twix chunks, heath bars, and peanut butter cups.

Mummy's Pumpkin Spiced Potion (v)

Picture a perfectly terrifying tomb turned into a tea shop, complete with a bandage-wrapped mummy serving up steaming, cursed brews. Where better to take a taste of our unexpected twist on the pumpkin spice latte? We steep heady spices and dried pumpkin tea from August Tea in coconut cream and stir in candied pumpkin bits. It’s simply smashing and scary good.

Creepy Crawly Critters

A light and fresh grass-green matcha ice cream spiked with zesty orange, hiding tasty swarms of real bugs...dark chocolate covered crickets and coconut toffee-brittle mealworms from our friends Don Bugito, in Oakland, CA...wait, did that one just move?

Dracula’s Blood Pudding

Crafted for this year’s Halloween “thrill shreekers,” we’ve mixed a heady combination of warm spices and cream into pig’s blood from one of our favorite partners, Portland’s Nicky USA, to make a real blood pudding, then spin in our ice cream laboratory—it’ll make you squirm with delight.

Essence of Ghost

We’ve captured the shivering pleasure of wisps of ghouls spooking a foggy graveyard in this frigid delight, as jets of tasty gray ice cream pass through deep foggy sherbet...each bite delivers a shrill set of flavors that are bitter, sweet and slightly smoky.

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