Disney Salt & Straw Guide – April 2025 Flavors, FAQ

Downtown Disney and Disney Springs are both home to several amazing dessert options, but one of the best ones is Salt & Straw, the Portland-based ice cream shop that offers some incredibly unique flavors. Salt & Straw sees ice cream as an opportunity for storytelling, which is evident in its fun flavors like Olive Oil or Strawberry Honey Balsamic w/ Black Pepper which are beloved by fans.

In addition to Salt & Straw’s classic flavors, there is also a rotating menu of new and interesting Salt and Straw flavors each month. Salt & Straw pays particular attention to the quality of their ingredients and the artisans they come from, letting each ingredient's story drive the creation of a flavor. Keep reading for this month’s flavors at Salt & Straw's Downtown Disney location at Disneyland and Disney Springs location in Disney World!

We love going to Salt and Straw at Disney and frequently visit to try different ice cream flavors. We particularly like trying their new monthly flavors.

Salt & Straw Locations at Disney 

While Salt & Straw is one of the many great places to get ice cream at Disneyland, it stands out as a great option due to its unique flavor choices, which we will share more about below. Salt & Straw rotates its monthly menu with offerings that are often inspired by the season—for instance, they will offer Halloween flavors during October. 

Salt & Straw is located towards the middle of the shopping and dining center Downtown Disney at Disneyland. On the Downtown Disney map, you can see it as #22. 

At Disney World, Salt & Straw is located on the West Side of Disney Springs (seen below). See the full Disney Springs map here.

Monthly Salt & Straw April Flavors

Salt & Straw introduces new flavors each month highlighting regional flavors and the makers and artisans behind them. See the current limited-time offerings for April 2025 below and their descriptions according to Salt & Straw.

The Upcycled Food Series

Chocolate Malted Potato Chip Cupcake: 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?

Coffee and Stone Fruit Marmalade: 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.

Salted Grapefruit Coconut Julep: 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.

Banana Parsnip Sherbet: 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.

Sourdough and Olive Oil Chocolate (v): 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.

Salt & Straw Classic Flavors

These are the classic ice cream flavors that Salt & Straw features. The classic West Coast flavors for Salt & Straw are mostly the same as the ones offered in Florida with a few differences. 

Sea Salt w/ Caramel Ribbons: This is one of Salt & Straw's most popular flavors. It features Guatemalan fleur de sel ice cream with ribbons of housemade, hand-burned caramel (to bring out a richer flavor) and Bitterman Salt for a delicious balance of salty and sweet. Mark Bitterman, who Salt & Straw created this ice cream with, is the “selmelier” behind the famous Portland salt shop The Meadow and wrote the James Beard Award-winning cookbook Salted.

Double Fold Vanilla: This is not your average vanilla ice cream! Singing Dog Vanilla uses twice as many beans in its extract for an extra bold flavor. This would be a great flavor to start with if you're unsure about venturing into Salt & Straw's more unique creations. Singing Dog Vanilla works with growers in Papua New Guinea and Indonesia to find the best organic vanilla, pays a fair price to the farmers, and shares a percentage of the profits after the final products sell.

Chocolate Gooey Brownie: This flavor features homemade marshmallow fluff folded into chocolate brownie batter so that each piece stays fudgy, using Valrhona cocoa for the chocolate ice cream.

Honey Lavender: For this flavor, pounds of lavender petals are steeped in local honey.

Honey Lavender has always been my personal favorite at Salt & Straw due to its clear, yet gentle flavor. I find some lavender-flavored items have too heavy a floral taste with little complexity, and others are oversweetened, but this ice cream strikes a pleasant balance of flavor and sweetness with an incredibly creamy texture. Plus, the purple coloring is lovely to look at, as you can see on the right of the picture above!

Freckled Mint Chocolate Chip: This flavor is made by combining pure Oregon mint oil and coconut, with a sprinkle of organic dark chocolate. Mint chip lovers will appreciate this unique take on mint chocolate chip that is made with Seely Mint.

Salted, Malted, Chocolate Chip Cookie Dough: This cookie dough ice cream features two types of salt, fudge, and cookie dough “made with the same malt you’d use to brew amber ale” according to Salt & Straw's website. This ice cream is made with Jacobsen Sea Salt.

Arbequina Olive Oil: One of Salt & Straw's most unique and famous flavors features Durant Olive Mill’s Arbequina Extra-Virgin Olive Oil. Salt & Straw describes the ice cream as enhancing the “tropical, grassy flavors and rich, buttery texture” of the olive oil.

The ice cream tastes a bit salty upon the first few bites, but due to the incredible complexity of the flavor and smooth texture, you'll be tempted to finish every bite.

Cinnamon Snickerdoodle: This flavor features house-baked snickerdoodle cookies folded into ice cream made with Red Ape Cinnamon from Eugene, Oregon. This cinnamon is ground in a slower kind of grinding machine in small batches so that it retains its full flavors. Red Ape donates 5% of their profits to help save the endangered orangutans of Sumatra.

Strawberry Honey Balsamic w/ Black Pepper: This is another popular flavor that features balsamic and black pepper to help the strawberry flavor shine. To highlight the brightness of fresh strawberries, Salt & Straw found that a splash of honey balsamic and cubeb pepper made for the perfect combination. The ice cream also features swaths of strawberry jam for an extra punch of flavor.

The bold pop of the balsamic will be the first thing you'll experience when you try this, and we found that the bites with the jam were the best with the fruitiness of the strawberry really shining through. The more bites you take of this flavor, the clearer it is how well this combination works. 

Peanut Butter Brittle Caramel Fudge (v): This ice cream features an interesting combination of coconut vanilla ice cream, a drizzle of semi-sweet caramel fudge, and crispy brittle with peanut butter. The textures and flavors are meant to be reminiscent of Moose Tracks, so if you're a fan of this treat, be sure to give the flavor a try.

Coffee & Love Nuts (West Coast): This ice cream features a medium roast coffee from Columbia and Love Nuts–pecans caramelized in tahitian vanilla, sprinkled in salt, and covered in 14 layers of chocolate. 

We absolutely love Coffee & Love Nuts! It has an incredibly clear and strong coffee flavor and a great crunch with different textures in the ice cream. It stays interesting every bite, and the salt complements the flavor without overwhelming it. 

Marionberry Coconut Sherbet (v) (West Coast): The marionberries of Oregon are the star of the show in this refreshing sherbet, supported by simple coconut cream and sugar.

Pear & Blue Cheese (West Coast): For this flavor, candied Bartlett pears are combined with cave-aged crumbles of Rogue Creamery blue cheese (voted best in the world).

While I am a fan of flavor combinations that include blue cheese, the texture felt a bit clunky, and the two flavors together were not as harmonious as I had hoped they would be. I found myself just tasting the pear or the blue cheese in each bite rather than the two elements blending together.

Panther Coffee Chocolate Tres Leches (Florida): 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 anejo rum from Coconut Cartel. Made with Panther Coffee and Coconut Cartel

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

Strawberry Coconut Water Sherbet (v) (Florida): Coconut water and a little sugar are the only things we need to let the sweet-tart quality of the PNW strawberries shine in this creamy, refreshing flavor.

Be sure to give some of these Salt & Straw flavors a try during your next trip to Disney! You can see our ranking of the best Downtown Disney restaurants and the best Disney Springs desserts for more of our favorite treats and dining locations. 

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