Hey friends, the holidays just got even sweeter. Salt & Straw has rolled out its newest seasonal scoop lineup, and this year’s flavors are bringing all the cozy, nostalgic magic you’d expect from the fan-favorite ice cream stop. Whether you are strolling through Disney Springs at Walt Disney World or wandering Downtown Disney at the Disneyland Resort, this festive flight of holiday treats is the perfect way to add a little extra cheer to your day. Grab a spoon and let’s take a closer look at what is new in the freezer case.
The Great Cookie Swap (v)
Never satisfied with just one or two cookies plucked from the platter, we’ve stuffed this over-the-top vegan flavor with four quintessential holiday treats. Red-and-green sprinkled sugar cookies, powdered chocolate crinkle cookies, and nutty pecan sandies are all crumbled into a coconut cream blended with crunchy Biscoff cookies, creating a flavor reminiscent of toasted macaroons. Swirls of Biscoff cookie butter weave throughout this cookie-packed indulgence, making it a festive favorite even Santa can’t resist.
Peppermint Cocoa with Crushed Candy Canes
The holiday season isn’t official until you’ve indulged in one of two things: hot chocolate or a candy cane. Hey, we don’t make the rules—but we do serve both in one scoop. Milk chocolate ice cream plays the part of the cozy beverage, drizzled with thick housemade fudge spiked with pure Oregon mint oil. Hammond’s Peppermint Candy Canes—still handmade one by one into their iconic red-and-white stripes—are crushed, dipped in chocolate, and stracciatella’d throughout, creating a festive peppermint bark crunch. ‘Tis the season!
Pineapple Upside Down Cake
There’s something majestic about Pineapple Upside Down Cake. Popularized in the 1920s, its glossy, caramelized crown is a thing of beauty—and somehow, Claire Saffitz made it even better. We teamed up with Claire to translate a recipe from Dessert Person, her sweet-studded cookbook, into a brand new scoop. Sweet cream ice cream, brightened with pineapple juice, cinnamon and a pinch of salt, sets the stage for the star: the cake itself. Fresh pineapple and ground pecans simmer into a compote, then fold into a batter of flour, butter, and eggs to create a deliriously delicious cake. Gooey rum butterscotch, riffing on the dessert’s signature caramel topping, drizzles through the cake-speckled ice cream. It’s our holiday à la mode moment.
Chewy Molasses Cookies with Rum Caramel
Claire Saffitz isn’t just a self-proclaimed “dessert person”—she literally wrote the (cook)book on it. So when she declared her Chewy Molasses Cookies her go-to for the season, we couldn’t resist giving them the Salt & Straw treatment. First, we bake dozens (and dozens of dozens) of her spiced, sugar-crackled cookies. Some get crumbled right into salted vanilla ice cream, while bigger chunks are tucked in for extra chewy bites. To finish, we introduce a black-rum-spiked caramel, bringing a little extra decadence to Claire’s all-time holiday favorite.
Almond Brittle with Salted Ganache
Gather ’round for the most treasured recipe from Grandma Malek and the Salt & Straw archives: almond brittle. We create this confection just as she did back in the day—studding buttery brittle with candied almonds. Candy slivers and decadent chocolate ganache nuggets (creamy, truffle-like delights bursting with salty sweetness) are folded into our classic Double Fold vanilla ice cream. A scoop sure to make Grandma proud.
Usually there is a particular flavor that stands out to me as a must-try, but this season, I’ll be signing up to taste everything on the holiday menu; one at a time, of course!
