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Salt & Straw

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15-30 min
714 E Pike St (NaN mi)
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Open Hours

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

Strawberry Honey Balsamic with Black Pepper

Oregon strawberries from Oregon Hill Farms, honey balsamic from a third generation Oregon bee keeper at Honey Ridge Farms, and black pepper from Pohnpei – once one of the finest pepper producers of the world, shut down due to local government strife and only now starting to produce in small quantities and imported entirely by a company in Eugene, Oregon.

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.

Beecher’s Cheese with Peppercorn Toffee

We’re long time fans of Beecher’s and are ecstatic about partnering them. We turn their aged peppercorn Marco Polo cheese into a creamy cheese swirl and drizzle it into a salted ice cream, along with our homemade green and black peppercorn butter brittle for a fruity, salty, savory trifecta of flavor.

Elm Coffee & Westland Whiskey

If you’re going to scoop coffee ice cream in Seattle, it’s got to be dark and rich. So we simmer Elm Coffee in cream to soak up its richness, and then steep more coffee in warm water and whiskey to capture its fruitiness. We combine the extracts with sugar and cream for an intense coffee ice cream.

Ellenos Yogurt & Matcha

We’ve always thought Ellenos greek yogurt is so rich, it almost tastes like ice cream in its unfrozen form, so instead of going frozen yogurt, we kept it unadulterated and folded it into ice cream. We cook it down with a little sugar, turning it into a pudding, and swirl tons of it into a matcha ice cream made with honey, salt, and orange juice making it fruity, floral, delicious.

Rachel’s Raspberry Ginger Beer (v)

The best ginger beer we’ve ever tasted is made right here in Seattle by Rachel’s. So we take the ginger and raspberry syrup from the soda of the same name, and combine it with coconut cream for a creamy but slightly tart ginger sorbet that just happens to be vegan.

Coconut Mint Chip Cupcake (v)

If you know us, you know we’re not going to just make mint chocolate chip ice cream. We’re going to make a rich coconut ice cream with freckled chocolate and pure peppermint oil from Seely Farm. Then we’ll stir in pieces of our homemade cupcakes for a taste that’s really fresh and bright and bursting with flavor.

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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