Salt & Straw Snack Menu | Disneyland Resort

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Seasonal Flavors

Carrot Cake w/ Cream Cheese Frosting (v)

Carrot cake’s storied history dates back to medieval times when carrots were used in place of more scarce and costly sweeteners. Here, we bake finely Shredded Carrots and Walnuts into an incredibly moist Spice Cake, smothered with thick, tangy Cream Cheese Frosting (the star of any good carrot cake), and tuck it into a brightly orange, Carrot Juice Ice Cream.

Petunia's Rainbow Sprinkled Babycakes (v)

Your spoon’s happy place. We tapped Petunia's Pies & Pastries, the Portland-based all-vegan bakery, for their affectionately named “babycakes” (the birthday cupcakes we just can’t get enough of) before turning them through Classic Vanilla Oat Ice Cream, studded with colorful Sprinkles. Add in a deep Red Strawberry Jam, and you’ve got a rainbow-confettied-birthday-cake-extravaganza.

Coconut Cream Pie Cupcake w/ Lemon Curd (v)

Coconut Cream Pie gone rogue: Hunks of Toasted Coconut Cupcakes layered into a Coconut Ice Cream with dollops of bright Lemon Curd.

Chocolate Hazelnut Cupcake (v)

Few people outside of Oregon actually know this, but Oregon produces about 99% of the nation’s Hazelnuts, so we knew we had to share their unique nuttiness in this epically decadent ice cream. Plucked in peak fall, Hazelnuts from our friends at Freddy Guys farms are roasted to bring out even more of their nuanced flavor and crunchiness. Then, we stuff them into a rich, chocolatey Ice Cream with hunks of vanilla cupcakes coated in a dense chocolate ganache frosting.

Renewal Mill's Chocolate Salted Caramel Cupcake (v)

Renewal Mill is on a mission, and an incredibly delicious one at that. In an effort to fight food waste, they craft upcycled superfood flours and baking mixes. Their Dark Chocolate mix features Okara Flour, made from Soybean pulp generated during Soymilk production, and creates the most decadently fudgy Cupcakes. Generous swaths of Salted Caramel frosting top the Cupcakes, before being crumbled into Fleur de Sel-Spiked Oat Ice Cream. Who knew doing good could taste so incredible?

Classic Flavors

Cinnamon Snickerdoodle

We fold our House-baked chewy Snickerdoodle Cookies into ice cream that’s spiked with the most intensely spiced, warm Cinnamon.

Marionberry Coconut Sherbet (v)

While we’re lucky enough in Oregon to have these hulking berries hit our markets in summer, most of the world has never heard of them. Coconut cream and a little sugar are the only things we need to let the sweet-tart complexity of the marionberries shine in this creamy, refreshing flavor.

Roasted Pineapple Coconut Sherbet (v)

Something magical happens when you roast pineapples. While already amazing in their natural state, once you roast a pineapple, it caramelizes the sugars, making them even more irresistible — think pineapple rings right off the grill. We simply blend the roasted fruit with coconut cream and churn in our ice cream makers.

Strawberry Honey Balsamic with Black Pepper

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.

Sea Salt with Caramel Ribbons

We created this Ice Cream with Mark Bitterman, the owner and "selmelier" at The Meadow, the internationally renowned Portland Salt shop. He actually wrote the book on Salt, Salted, a James Beard Award winning cookbook. We use their Fleur de Sel, which is made in Guatemala from Salt pans that are famed for supplying the Mayan Empire at the height of its power. We've topped it off by ribboning in Hand-burned Caramel that we make in house!

Double Fold Vanilla

Made with Singing Dog Vanilla from Eugene, OR. 'Double Fold' means that they use twice as many Vanilla Beans to pack an amazing Vanilla punch. But the really good sounding part is that they not only pay a fair price for Vanilla, but also give a percent of the proceeds back to farmers when the product sells in the US. It's great Ice Cream, doing something great.

Chocolate Gooey Brownie

This is Chocolate Ice Cream at its simplest and most indulgent. We've teamed up with Valrhona to make a base that is rich, dark, fudgy, and chocolatey. Our in-house baked, gooey Brownies have Marshmallows baked into them to create a Brownie that treads awfully close to the point of being Fudge.

Honey Lavender

Oregon-grown Lavender petals are carefully steeped in Honey to extract that perfect floral flavor. We are proud to use Bee Local Honey in this Ice Cream, their Honey is harvested from urban hives all around Portland resulting in flavor that is unique and changing throughout the year.

Salted Malted Chocolate Chip Cookie Dough

Rich, chunky bites of chewy salty and malty Homemade Cookie Dough. Mixed into a super Vanilla-y Ice Cream and finished with licks of Malted Fudge Swirls.

Sightglass Coffee Cashew Praline

Our Friends at Sightglass Coffee in SoMa make such bold, full-bodied Coffees that we wanted to craft a flavor that really showcases the rich, chocolatey flavors of their roasts. We start with a strong Cold Brew made with Sightglass's Grostar, Utamagro Beans—an earthy, wet-hulled Coffee produced by a group of women in Sumatra—and add lightly Caramelized Cashews for a hit of texture and creamy Praline goodness that keeps the Coffee notes lingering as long as possible.

Roasted Strawberry Coconut (v, gf)

Roasting Strawberries does something truly magical. While our Strawberries are already amazing in their natural state, roasting them caramelizes their sugars and makes them irresistible.We simply blend the roasted Berries with Coconut Cream and churn in out Ice Cream makers. Yum!

Freckled Mint TCHO-colate Chip (v)

Coconut and pure Oregon Mint Oil coalesce into a delicate, floral Ice Cream, freckled with Organic Chocolate from bean-to-bar pioneer Theo.

Pear and Blue Cheese

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

Arbequina Olive Oil

A simple combination thanks to incredible Oregon olive oil. We love enhancing its tropical, grassy flavors and rich, buttery texture in ice cream.

About our allergy-friendly menu items: Guests may consult with a chef or special diets trained Cast Member before placing an order. We use reasonable efforts in our sourcing, preparation and handling procedures to avoid the introduction of the named allergens into allergy-friendly menu choices. While we take steps to prevent cross-contact, we do not have separate allergy-friendly kitchens and are unable to guarantee that a menu item is completely free of allergens. Allergy-friendly offerings are reliant on supplier ingredient labels. We cannot guarantee the accuracy of the contents of each food item. Allergen advisory statements (e.g.,”may contain") are not regulated and therefore not taken into consideration when developing allergy-friendly meals. It is ultimately our Guests' discretion to make an informed choice based upon their individual dietary needs.

Menu items and prices are subject to change without notice.

* This item is cooked to Guest preference and/or may contain raw or undercooked ingredients.

Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

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Salt & Straw

Snack Menu