New month, new flavors; that’s a luxury that we have become accustomed to in recent years, and June is not going to disappoint. Yesterday, we took a stroll through the new cookie flavors coming each week to Gideon’s Bakehouse. Today, we’re moving on to a summer treat favorite for many: ice cream, with all the latest flavors to arrive in the Salt & Straw Summer Pie Series at both Disneyland’s Downtown Disney District and Walt Disney World’s Disney Springs.
Wild-Foraged Berry Slab Pie
Our take on berry pie à la mode brings back a mountain of foraged fruit and loyal fans every year. Mounds of wild mountain blackberries, blueberries, and lingonberries—handpicked by our friend ‘Bear’ on the slopes of Mt. Baker in Washington—slowly simmer into an ooey-gooey filling. That syrupy compote gets slathered on thick over flaky, double-baked pie crust, then folded into salted vanilla ice cream. One bite and you’ll understand why we couldn’t make the Summer Pies Series without it.
Rhubarb Crumble with Toasted Anise
We’ve been churning this farmers market darling into the perfect fruit crumble à la mode since 2011. Gorgeous crimson stalks of rhubarb transform into a tart, tangy jam, sweetened with a handful of ripe strawberries and brightened by a splash of orange juice. Folded into classic vanilla ice cream and topped with a toasted anise pie crumble, every scoop balances vibrant fruit, caramelized crunch, and a whisper of licorice. Rhubarb like you’ve never tasted it—unless you’ve been ordering this one for years.
Coconut Cherry Pie with Almond Crust (v)
Our all-American Sour Cherry Pie gets a rich, creamy vegan update. Tart cherries from Washington orchards reduce with a generous pour of amaretto into a glossy, ruby-red filling. A crumbly shortbread crust echoes the delicate almond notes, subtly amplifying the cherry flavor—a move pastry chefs swear by. Everything’s folded into lush coconut cream for a nutty, tangy, and totally dairy-free scoop of cherry pie.
Wildflower Honey and Lemon Chess Pie
Every Southern state puts its own spin on Chess Pie—this is ours. Intensely creamy cultured frozen yogurt is sweetened with wildflower honey from Bee Local, lending a mild, chamomile-like floral note to the tangy, rich flavor. Ricotta, vanilla, honey, and lemon come together as a custard, poured and baked into a shortbread crust from Grand Central Bakery until the center sets with that signature jelly-like wobble. Pops of fresh, citrusy pie punctuate every scoop, finished with a drizzle of tart, housemade lemon curd. Pucker up! This pie’s got zing.
Gruyère and Tomato Custard Tart
A savory ‘slice’ in our spread of summer pies. Juicy tomato jam marbles through a silky Gruyère cheese filling, baked into the buttery, flaky pie crust we adore from Grand Central Bakery. Once it’s bubbling and golden, we dice the tart into cheesy, bite-sized morsels and toss them into a smooth salt & pepper custard ice cream. The warm, fruity heat of aranya pepper pairs beautifully with the tomato’s natural sweetness. Consider it a light lunch in disguise.
Some of those look pretty delicious, though there is one that doesn’t entirely have me convinced. Admittedly, those tend to be the very best flavors of all, the ones that catch you by surprise. Let us know what you will be ordering next when you visit the Disney Parks!
