The boutique West Coast creamery revives its popular annual berry lineup alongside a personalized pint deal.
West Coast artisan scoop shop Salt & Straw has launched its annual summer berry menu in July, introducing new savory mushroom flavor and a plant-based marzipan-infused variety alongside a custom sundae promotion for National Ice Cream Week.
The limited-run “Berries Series” remains available through July 23 at all locations. This year’s lineup balances traditional fruit profiles with savory culinary profiles developed by Tyler Malek, the brand’s co-founder and head ice cream maker.
The two newly debuted flavors feature unexpected ingredients:
Huckleberry Oat Crisp with Foraged Porcini: A silky ice cream base infused with porcini mushrooms simmered in maple syrup and port wine, layered with tart huckleberry jam and hand-broken oaty rosemary lace cookies.
Raspberry Marzipan Princess Cake: A plant-based, vegan flavor replicating Sweden’s traditional green princess cake with a pistachio-cashew frozen dessert base, seedless raspberry jam, chunks of vanilla bean cake, and raspberry marzipan cubes.
Three classic seasonal flavors are also returning to the menu: “Birthday Cakes and Blackberries,” which features confetti cake inside a salted vanilla base; “Strawberry Pretzel Salad,” a cream cheese ice cream containing crunchy pretzel pieces; and “Goat Cheese Marionberry Habanero,” a sweet-and-spicy option utilizing cheese sourced from California’s Cypress Grove dairy.
To coincide with the fruit-forward menu, the company is bringing back its strawberry shortcake waffle cones. From July 13 to July 20, the shops will also offer a customizable “Pint Sundae” promotion, allowing customers to combine three separate flavors into a single container decorated with custom stickers.
