Salt & Straw

A simple combination thanks to incredible Oregon olive oil. We love enhancing its tropical, grassy flavors and rich, buttery texture in ice cream. Made with Durant Olive Mill's Arbequina Extra-Virgin Olive Oil

For anyone who eats brownies warm right out of the pan. We fold our housemade marshmallow fluff into intensely chocolate-y brownie batter so each piece stays fudgy in ice cream.

We fold our house-baked chewy snickerdoodle cookies into ice cream that’s spiked with the most intensely spiced, warm cinnamon. Made Red Ape Cinnamon

An ice cream as comforting as Sunday morning. We brew a smooth, caramel-y medium roast coffee from Colombia, blend it with our cream, and stud it with immaculate Love Nuts–pecans caramelized in Tahitian vanilla, sprinkled with sea salt, then coated in 14 layers of chocolate.

It's called "double fold" for a reason: Our friends at Singing Dog use twice as many high-quality vanilla beans in their extract to pack an incredible punch. This definitely isn't vanilla, vanilla. Made with Singing Dog Vanilla

Coconut and pure Oregon mint oil coalesce into a delicate, floral ice cream, freckled with organic dark chocolate. Made with Seely Mint

Bliss for lavender lovers. We steep pounds of lavender petals in local honey, bringing out more complex, herbaceous flavors than you've ever experienced. Made with Jacobsen Co. Honey

True jasmine tea is a treasure, carefully concocted by tea farmers by aging young tea leaves in piles of jasmine blossoms that only bloom once per night to blend in their essential oils. We infuse fine jasmine tea in cream and sugar and lace the ice cream with slivers of almonds coated in chocolate. Stracciatella is Italian for "little shreds" of chocolate which complement the jasmine beautifully. Made with Red Blossom Tea Company

Panther Coffee Chocolate Tres Leches Full-bodied Panther espresso steeped two ways cultivates the perfect coffee ice cream to accompany our intense tres leches cake swirl made with cocoa, dark chocolate, and coconut-infused añejo rum from Coconut Cartel. Made with Panther Coffee and Coconut Cartel

Our tribute to the most iconic duo of all time: chocolate & peanut butter. Creamy coconut vanilla ice cream is drizzled with a semi-sweet caramel fudge swirl and then flecked with shards of crispy, crackly brittle studded with peanut butter. The juxtaposition of textures and flavors coalesce for a rich yet balanced bite reminiscent of the iconic childhood treat, Moose Tracks.

We candy Oregon Bartlett pears to bring out their flavor, then fold in cave-aged crumbles of Rogue Creamery blue cheese (voted best in the world) for a bold thwack. Made with Rogue Creamery

Made with the same malt you'd use to brew amber ale, our house-made cookie dough is perfectly salty, thanks to two types of salt. Thick malted fudge rounds it all out. Made with Jacobsen Sea Salt

Our reimagination of the classic. We spike our cream with just enough Guatemalan fleur de sel to bring out its nuances, then drizzle in ribbons of our hand-burned caramel. Made with Bitterman Salt

Coconut water and a little sugar are the only things we need to let strawberries' sweet-tart quality shine in this creamy, refreshing flavor. And while the versatility of the noble strawberry lends itself to any matter of manipulation, one of our favorite applications of this summer darling is straight up. This zingy, refreshing vegan sherbet combines summer strawberries' tartness with coconut's tropical notes.

A strawberry triple threat. We steal a trick from the Italians, using balsamic and citrusy cubeb black pepper to help coax out the fruit's acidity and brightness.

Family-run craft donut shoppe, The Salty Donut, makes works of art from fried dough. We pay homage to our favorite, Guava and Cheese, with cream cheese ice cream, glazed brioche donut chunks, rich Florida guava curd, and puffed pastry streusel. OMG. (Oh, My Guava.), Made with The Salty Donut