Salt & Straw’s beloved annual Vegandulgence® seasonal ice cream menu is returning this January with five unbelievably decadent flavors!
Made to thrill vegans and dairy-lovers alike, Head Ice Cream Maker/Salt & Straw Co-Founder Tyler Malek incorporates insanely indulgent flavors and ingredients into the Vegandulgence® flavors, to show just how tasty vegan ice cream can be. Every component of Salt & Straw’s upcoming limited-run menu is made by hand with an unbelievable amount of care and creativity. The menu is completely plant-based, from the handcrafted oat and avocado bases, to the curated ingredients such as house-made vegan “Oreos” designed to make fans rethink vegan ice cream.
While Salt & Straw dedicates a portion of their menu throughout the year to vegan flavors, the Vegandulgence® January menu really leans into plant-based ice cream alternatives, celebrating their flavors, rather than masking them. It’s not for the health conscious–these flavors offer the ultimate decadent dessert in a scoop.
The Vegandulgence® menu will be available for shipping nationwide online as well as in scoop shops and for local delivery starting January 1st until February 4th.
Flavors include:
- Peanut Butter Strawberry Crumble (v)
- Slightly tart, intensely jammy Northwest strawberries pucker up a peanut butter oat milk ice cream studded with a salted oatmeal streusel.
- Made with Oregon Hill Jams
- Bourbon & Caramelized Honeycomb (v)
- Hunks of pillowy, deeply caramelized, chocolate-dipped honeycomb candy get tipsy in vanilla-y & smooth oat milk ice cream that’s been spiked with Portland’s Eastside Distillery Bourbon. As with most all bourbons, their distillation process renders it gluten-free.
- Made with Eastside Distillery
- Chocolate Hazelnut Cookies & Cream (v)
- This is the most decadent ice cream you’ve ever tasted, thanks to the trifecta of single-origin chocolate, coconut cream, and hazelnut butter. Chunks of our homemade (gluten-free and vegan) “Oreos” make it over the top.
- Coconut Rice Pudding (v)
- Our rendition of the nourishing classic. Jasmine rice gets cooked with coconut milk flecked with warmingly aromatic cardamom and cinnamon spices. We then mix it with a little sugar and coconut cream and churn it into ice cream. Pure, simple, and ultra-creamy.
- Banana Avocado Sorbet (v)
- Inspired by the natural ingredients around us, we leaned into these flavors and realized that nothing compares to the absolutely lush, velvety texture of an avocado. To amp up its rich natural fats, we churn in bananas for a subtle sweetness to round it all out.
