We all know that one of the upsides of those intense Disney days is the incredible snack stops that we earn along the way. With those 25,000 step days comes a delightful reward where we can afford to indulge in a few more calories than we would at home, and there is no more perfect location to find something special. From churros and Dole Whip in the parks to special treats around the resorts, both U.S. Disney Parks have no shortage of impressive options. However, if you are a simple kind of guest who likes the idea of ice cream, here are your choices that are just that and anything but that at the same time. Ice cream might be a simple concept, but these new flavors for April at Salt & Straw in both the Disneyland Resort’s Downtown Disney District and the Walt Disney World Resort’s Disney Springs area will blow your mind. Here’s what is on the menu for the month of April!
2,862 pounds of food waste diverted through our partnership with Renewal Mill and Uglies Kettle Potato Chips
Sweet, salty, and upcycled, too. This riff on a flavor from our recipe vault packs two snack-time opposites into one hedonistic scoop. First, the sweet: fudgy chocolate cupcakes baked with Renewal Mill’s dark chocolate baking mix, made with okara, a soy flour upcycled from plant-based milk. Glazed in chocolate, they’re set aside while we create the salty: chocolate-dipped Uglies kettle potato chips. Their deep ridges and quirky curves catch extra oil and chocolate, making them even more delicious. Finally, both chocolate-coated creations are folded into malty, upcycled barley milk ice cream. To finish, a thick ribbon of caramel—because, honestly, why wouldn’t we?
1,657 pounds of food waste diverted through our partnership with Atomo Coffee and Hello! I’m Ugly
A deceptively simple flavor that’s actually 28 elements complex—not including the stone fruit! Atomo blends a variety of farm-sourced, upcycled, and superfood ingredients, like date seeds, millet and guava, to create a sustainable ‘beanless’ coffee that tastes and smells just like the real thing without the environmental impact. We churn their 100% beanless and Arabica medium roast into a robust coffee ice cream for a rich, bold finish. Then comes the marmalade drizzle, made with Hello! I’m Ugly dried nectarines and apricots, slow-cooked with butter, cinnamon, and brown sugar until it turns irresistibly jammy. Coffee and fruit is having a moment, and our take on the trend takes on food waste, too.
1,191 pounds of food waste diverted through our partnership with Wheyward Spirit and our cacao pulp suppliers
The classic Derby cocktail on a Caribbean vacation. Lush coconut cream blends with tart, tangy cacao pulp—typically discarded after the beans are harvested—creating the tropical backdrop for our julep-inspired sipper. For this, we partnered with Wheyward Spirit. Their handcrafted, barrel-aged ‘wheyskey’ is distilled from upcycled excess whey, created during the cheese-making process. Its warm, vanilla-oak notes bring depth to our salted grapefruit cocktail, which we churn into the citrusy coconut cream. This julep skips the mint, and the waste, but still goes down smooth.
1,189 pounds of food waste diverted through our partnership with Urban Gleaners
An unlikely duo that just works. Our friends at Urban Gleaners—a nonprofit on a mission to reduce food waste and fight food insecurity—rescue ripe bananas from local grocery stores, then deliver them straight to our kitchen. We roast them by the bunch with honey and cinnamon, transforming them into a sticky-sweet, spiced purée. Blended with the rich earthiness of parsnips, plus cream, vanilla and a splash of bourbon, it becomes a sherbet that turns overlooked ingredients into an unforgettable scoop.
1,095 pounds of food waste diverted through our partnership with evergrain
An inversion of what we imagine the French waking up to: freshly baked pain au chocolat. Flaky layers of buttery, golden pastry encase rich, dark chocolate in this classic baked treat. For our vegan, upcycled interpretation, we flipped the script, making chocolate the focal point. Breweries’ spent grains lend a deep, toasty maltiness to our chocolate barley milk, enriched with a generous pour of Arbequina extra-virgin olive oil. In this reinvention, candied hunks of sourdough bread takes on the role of ‘pain,’ folding into the olive-oil laced chocolate—a testament to how yesterday’s grains can become today’s most decadent bite.
What will you choose on your next visit to Salt and Straw at the Disney Parks?
Zoë Wood
Zoë Wood is a travel writer from Sydney, Australia. Since her first visit to Disneyland at the age of 6, she has spent her years frequently visiting Disney Parks and traveling around the world.
Join Zoë as she lets you in on all the tips, tricks, anecdotes, and embarrassments that arise from her family adventures.
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