New August flavors from the Salt & Straw kitchen explore farm fresh vegetables such as carrots, cauliflower and fennel

PORTLAND, Ore. (July 7, 2015) – This August Salt & Straw introduces a new menu of flavors, a veggie-driven exploration of ice cream’s unexpected possibilities. Working with the Portland community of local farmers and producers, the flavors push forward into a bold new frontier; where farm-to-table zealots squeal in delight and farm-fresh vegetables are delivered in the form of frozen cylindrical magic. Slashing the arbitrary boundaries of veggies and ice cream, this menu is an exploration of the curiosity between sweet, savory, earthy, and refined. Each flavor features fresh, locally grown ingredients, as well as a few from farms working to make fresh produce accessible to all. Flavors will be available at Salt & Straw locations for national shipping and at Aug. 7, 2015 – Sept. 3, 2015.


Green Fennel & Maple
Woah, these fennel bulbs are so plump they’ll make you blush! Fresh fennel from Sauvie Island Organics is slowly steeped in Vermont maple syrup. We love Sauvie Island Organics because, on top of growing amazing organic produce, they run a scholarship program that provides a yearly supply of fresh produce to families all around Portland that wouldn’t otherwise have access to healthy food. The maple syrup we use in this ice cream is pretty unique because Morse Farms in Vermont has been in the family for more than 200 years! We’ve tasted a lot of maple syrup in our days, and this is the best!

Sugarcube’s Chocolate Caramel Potato Chip Cupcake
In a world that moves quickly from one food craze to the next, cupcakes have been weeded down, leaving only the best to survive. With that said, Kir Jensen’s bakeshop in NE Portland, Sugarcube, still makes the de facto best cupcake in the world. Known on the streets as the “CCPC,” Kir’s Chocolate Caramel Potato Chip Cupcake is dense, dark, and beautiful with thick layers of chocolate cake, chocolate ganache, potato chips, and hand burned caramel. This flavor is a mere mortal by comparison, made purely to showcase the CCPC in ice cream. We hope it’s a fun and different way to experience a touch of Kir’s magic. Potatoes are vegetables right?

Carrot Carrot Cake
Let’s face it… Carrot cake is delicious. We actually spent months working on a way to make our very own “cheap grocery store-style” carrot cake because there’s something special about that nostalgic cream cheese frosting…. With that said, we also made neon-bright, uber-fresh baby carrot ice cream that highlights a certain quality of carrot that is only available in the peak of summer.

Garam Masala & Cinnamon Cauliflower
While an unlikely ice cream combination, after multiple tests this flavor quickly became one of our favorites. Dry roasted cauliflower adds this crazy delicious funk to the ice cream. Meanwhile, we’ve prepared our own take on Garam Masala by creating a blend of spices that both highlight the cauliflower-y-ness while also pulling out the lurking sweetness of this under-appreciated veggie!

Lemon Cucumber Sorbet
Ice Cream for a cause! A vegetable ice cream collaboration with the Portland youth-run farm called Food Works. Food Works is completely run by students from the age of 14-21 from all facets of the community. More than just a learning farm, Food Works is a center where kids can do internships, practice business and finance skills, and learn about healthy cooking and eating. Supporting these farms around Portland is one of the most important aspects of our company and we’re excited to align with these folks!

About Salt & Straw Ice Cream

Salt & Straw Ice Cream is a chef-driven ice cream kitchen with scoop shops in Portland and Los Angeles that partners with local artisans, producers and farmers to serve unusually creative and absolutely delicious ice cream. Each ice cream is handmade in small batches using only all natural cream from local farms in each city. Flavors showcase the best local, organic and sustainable ingredients from Oregon and Southern California farmers and artisans as well as imported flavors from small hand-picked farms from around the world. The company started in Portland, OR serving eight flavors from an ice cream cart in May of 2011 and now has three scoop shops in Portland and one in LA. Scoops of hand-made, small batch ice creams, sundaes, milkshakes and floats as well as pints to go are available at each with an ice cream sommelier of sorts who will gladly take you though a tasting of all the flavors. Favorites, seasonal, design your own variety packs and pint club memberships are available for online purchase and can be shipped anywhere in the United States. Salt & Straw’s ice cream cart is available for catering parties and events. Find more information at  or call 971-271-8168. Follow us on Facebook at Salt and Straw Ice Cream, Twitter and Instagram: @SaltandStraw.

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