Hey Disney snack lovers! It’s that time of year when a cool, refreshing treat starts moving to the top of the must-have list during a day in the Disney Parks. Whether you’re taking a break from the Florida sunshine at Disney Springs in Walt Disney World or strolling through Downtown Disney at the Disneyland Resort, there’s nothing quite like stopping for a scoop of something sweet to recharge before your next adventure.
Luckily, the arrival of a new month means a brand-new lineup of limited-time flavors at Salt & Straw, and this latest collection looks absolutely delicious. Known for its creative combinations and seasonal specialties, Salt & Straw has once again delivered a menu that goes far beyond your average ice cream shop experience. Let’s take a look at the latest scoops waiting for Disney guests on both coasts.
Caramelized Plantain with Spicy Pecan Brittle (v)
Chef Gregory Gourdet’s, a deep connection to food and Haitian culture combine to form a complex, layered approach to flavor that is at the heart of this special scoop. First, brown sugar plantains are churned into ice cream, gently spiced with cinnamon, star anise, and lime zest. Caramelized plantains add soft pockets of chew, while habanero pecan brittle brings heat and a delightful sticky crunch. It all finishes with dense almond-plantain cake, adding a tender crumble that ties it all together in one rich and balanced bite.
Chocolate Caramel Smoked Budino
Alex Meyer and Luciana Giangrandi are the chefs behind two of Miami’s hottest restaurants: Boia De and Walrus Rodeo. Their scoop? A take on their chocolate budino (Italian for pudding) that just might be the most decadent ice cream we’ve ever crafted. Velvety chocolate olive oil custard blends Valhrona couverture and cocoa powder for double-chocolate intensity. Caramel candied hazelnuts (toasted to a bittersweet, almost smoky depth in a nod to their wood-fired flavors) and a sea salt caramel drizzle finish things off for a taste that lingers long after you’ve savored the last spoonful.
Starling Sweet Potato Buckwheat Crumble
From Dan Barber, iconic chef of Blue Hill at Stone Barns and co-founder of Row 7, this flavor celebrates the Starling purple sweet potato, a new Row 7 variety developed for exceptional flavor. This stunningly purple potato is steamed and whipped with sweet cream, sake lees (the slightly boozy, super flavorful byproduct of sake) and yogurty shio koji (a richly creamy rice sauce) into an earthy, almost ube-like ice cream full of fermented richness. We then drizzle in our Starling sweet potato swirl, cooked with a salty miso, before folding in a nutty buckwheat Florentine crumble.
Hong Kong Milk Tea with Toasted White Chocolate
A familiar face on cooking shows, and the mind behind beloved LA restaurants Nightshade and Daybird, Chef Mei Lin has built a reputation for bold, layered recipes rooted in Chinese flavors. Her take on a Hong Kong favorite steeps salted vanilla and black tea into a bittersweet, aromatic brew. Swirled with custardy condensed milk and finished with toasted white chocolate and feuilletine crumbles for a tender, buttery crunch—it’s a comforting classic taken to the next level.
Cheesecake with Salted Yuzu Curd
At his Seattle restaurant Tomo, Brady Ishiwata Williams lets his Japanese American heritage inspire him, blending authentic flavors and Pacific Northwest ingredients into something deliciously personal. Here, we fold tender hunks of his airy, vanilla bean Japanese soufflé cheesecake into our signature salted vanilla. We then layer in the distinctive citrus note of yuzu two ways: a ripple of tangy yuzu curd and melt-in-your-mouth shards of yuzu white chocolate stracciatella. Rich, balanced, and easy to savor spoon after glorious spoon.
From fruity favorites to rich, indulgent creations, these new offerings might have you planning an extra snack stop or two during your visit. The only challenge? Deciding which flavor deserves your attention first!
