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Salt & Straw

Salt & Straw

Downtown Disney District Restaurant 60 min

Salt & Straw is an artisanal ice cream shop situated in the Downtown Disney District at Disneyland Resort. This establishment specializes in crafting unique and often unconventional ice cream flavors, distinguishing itself through a commitment to high-quality, thoughtfully sourced ingredients. It provides a distinctive dessert experience for guests exploring the resort's dining and entertainment options. The shop's menu frequently features a rotating selection of inventive flavors, encouraging visitors to discover new and surprising taste combinations. Its location in Downtown Disney offers a convenient stop for those seeking a premium frozen treat without entering the theme parks. Salt & Straw aims to elevate the traditional ice cream experience by pushing culinary boundaries with its creative flavor profiles, appealing to a wide range of palates, from the adventurous to those seeking refined classics. This focus on innovation and quality makes it a prominent destination for dessert enthusiasts within the bustling Downtown Disney area, offering a memorable sweet indulgence.

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Details

Duration
60 minutes
Location
Downtown Disney
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Snack 18 items

Classic Flavors

Arbequina Olive Oil
A simple combination thanks to incredible Oregon olive oil. We love enhancing its tropical, grassy flavors and rich, buttery texture in ice cream.
Chocolate Gooey Brownie
This is Chocolate Ice Cream at its simplest and most indulgent. We've teamed up with Valrhona to make a base that is rich, dark, fudgy, and chocolatey. Our in-house baked, gooey Brownies have Marshmallows baked into them to create a Brownie that treads awfully close to the point of being Fudge.
Cinnamon Snickerdoodle
We fold our House-baked chewy Snickerdoodle Cookies into ice cream that’s spiked with the most intensely spiced, warm Cinnamon.
Coffee & Love Nuts
An Ice Cream as cozy and comforting as Sunday morning, created in tribute to Compartés founder Jonathan Grahm’s mission to share love through chocolate. We brew a smooth, Caramel-y medium Roast Coffee from Colombia, blend it with our Cream, and stud it with Compartés immaculate Love Nuts–pecans Caramelized in Tahitian Vanilla, sprinkled with Sea Salt, then coated in 14 layers of Chocolate. Made with Compartés Chocolates
Double Fold Vanilla
Made with Singing Dog Vanilla from Eugene, OR. 'Double Fold' means that they use twice as many Vanilla Beans to pack an amazing Vanilla punch. But the really good sounding part is that they not only pay a fair price for Vanilla, but also give a percent of the proceeds back to farmers when the product sells in the US. It's great Ice Cream, doing something great.
Freckled Mint Chocolate Chip (v)
Coconut and pure Oregon Mint Oil coalesce into a delicate, floral Ice Cream, freckled with Organic Dark Chocolate. Made with Seely Mint
Hazelnut Chocolate Cookies & Cream (v)
A regional twist on a national favorite: Cookies & Cream. When we set out to reimagine this coast-to-coast classic, we knew we wanted to give it a distinctly Oregon spin. Our state grows 99% of the nation’s hazelnuts—and some of ours come straight from Salt & Straw’s own farm. We start with coconut cream spiked with a splash of bourbon vanilla, fold in mounds of crushed sandwich cookies, and ripple in a decadent hazelnut butter fudge. An iconic flavor, rooted in Oregon and made entirely our own.
Honey Lavender
Oregon-grown Lavender petals are carefully steeped in Honey to extract that perfect floral flavor. We are proud to use Bee Local Honey in this Ice Cream, their Honey is harvested from urban hives all around Portland resulting in flavor that is unique and changing throughout the year.
Pear and Blue Cheese
We candy Oregon bartletts to bring out their flavor, then fold in cave-aged crumbles of Rogue Creamery Blue Cheese (voted best in the world) for a bold thwack.
Salted Malted Chocolate Chip Cookie Dough
Rich, chunky bites of chewy salty and malty Homemade Cookie Dough. Mixed into a super Vanilla-y Ice Cream and finished with licks of Malted Fudge Swirls.
Sea Salt with Caramel Ribbons
We created this Ice Cream with Mark Bitterman, the owner and "selmelier" at The Meadow, the internationally renowned Portland Salt shop. He actually wrote the book on Salt, Salted, a James Beard Award winning cookbook. We use their Fleur de Sel, which is made in Guatemala from Salt pans that are famed for supplying the Mayan Empire at the height of its power. We've topped it off by ribboning in Hand-burned Caramel that we make in house!
Strawberry Coconut Water Sherbert (v)
Coconut water and a little sugar are the only things we need to let strawberries' sweet-tart quality shine in this creamy, refreshing flavor. And while the versatility of the noble strawberry lends itself to any matter of manipulation, one of our favorite applications of this summer darling is straight up. This zingy, refreshing vegan sherbet combines summer strawberries' tartness with coconut's tropical notes.
Strawberry Honey Balsamic with Black Pepper
A strawberry triple threat. We steal a trick from the Italians, using Balsamic and citrusy Cubeb Black Pepper to help coax out the fruit's acidity and brightness.

Seasonal Flavors

Caramelized Plantain with Spicy Pecan Toffee (v)
Creamy Brown Sugar Spiced Plantain Ice Cream layered with pockets of Caramelized Plantains, Habanero Pecan Brittle, and pieces of tender Almond-Plantain Cake
Cheesecake with Salted Yuzu Curd
Salted Vanilla Ice Cream studded with fluffy hunks of Vanilla Bean Japanese Soufflé Cheesecake, Tangy Yuzu Curd, and shards of Yuzu White Chocolate Stracciatella
Chocolate Caramel Smoked Budino
Velvety Chocolate Olive Oil custard flecked with Smoky-Sweet Caramel Candied Hazelnuts and swirled with an indulgent Sea Salt Caramel Drizzle
Hong Kong Milk Tea w/ Toasted White Chocolate
Rich, Aromatic Vanilla and Black Tea Ice Cream swirled with Custardy Condensed Milk and finished with Toasted White Chocolate Feuilletine Cookie Crumbles
Starling Sweet Potato Buckwheat Crumble
Stunningly Purple Starling Sweet Potato Ice Cream made with Sake Lees and Fermented Shio Koji, ribboned with a Sweet Potato Miso Swirl and Sprinkled with a Nutty Sprouted Buckwheat Florentine Crumble

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