---
product_id: 75557416
title: "Salt & Straw Ice Cream Cookbook"
price: "€ 33.54"
currency: EUR
in_stock: true
reviews_count: 13
url: https://www.desertcart.de/products/75557416-salt-and-straw-ice-cream-cookbook
store_origin: DE
region: Germany
---

# Salt & Straw Ice Cream Cookbook

**Price:** € 33.54
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- **What is this?** Salt & Straw Ice Cream Cookbook
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- **Where can I buy it?** [www.desertcart.de](https://www.desertcart.de/products/75557416-salt-and-straw-ice-cream-cookbook)

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## Description

Using a simple five-minute base recipe, you can make the “brilliant” (Andrew Zimmern), “astonishingly good” (Ruth Reichl) flavors of the innovative “ice cream gods” ( Bon Appétit ) Salt & Straw at home. NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY Eater • Delish • Epicurious Based out of Portland, Oregon, Salt & Straw is the brainchild of two cousins, Tyler and Kim Malek, who had a vision but no recipes. They turned to their friends for advice—chefs, chocolatiers, brewers, and food experts of all kinds—and what came out is a super-simple base that takes five minutes to make, and an ice cream company that sees new flavors and inspiration everywhere they look. Using that base recipe, you can make dozens of Salt & Straw’s most beloved, unique (and a little controversial) flavors, including Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, and Buttered Mashed Potatoes and Gravy. But more importantly, this book reveals what they’ve learned, how to tap your own creativity, and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn’t just a thing you eat, it’s a way to live. Praise for Salt & Straw Ice Cream Cookbook “Making ice cream at home is already enough of a mental hurdle. . . . Salt & Straw is out to prove us wrong with a new cookbook . . . making crazy ice cream flavors is more than doable—it’s addictive.” — Portland Monthly “The approachable, you-can-do-this nature of the book should be all that home cooks need to try it out.” —Eater “I originally sought out this book solely because of the Meyer Lemon Blueberry Buttermilk Custard. . . . It is the greatest ice cream flavor that’s ever existed and, because it’s only a seasonal flavor in their stores, I needed the recipe so I could make it whenever I wanted.” — Bon Appétit “A cookbook dedicated to ice cream? Yes, please. This is essential reading for Salt & Straw fans.” —Food & Wine “Few of America’s many ice cream makers are as seasonally minded and downright creative as Salt & Straw co-founder Tyler Malek.” —GrubStreet

Review: Here is a list of the included recipes - Great Book - I always thought ice cream was good, but then I had Salt & Straw. It made me realize that ice cream can be incredible. Ice cream can embody complex flavors that evolve across your palette has you eat them, and they don't have to revolve around what combinations of sugary treats you want to add to them. Sadly, I don't live in a state that has salt and straw, and after trying every highly rated local ice cream shop, I was disappointed to find them all to be uninspired sugary nonsense.So I set out to make my own ice cream, and though I am only a week into my journey, I am already making better ice cream than anything I have found locally. This book is full of tons of recipes (listed below), and while some of them sound strange, much of the strangeness is certainly not a novelty. The flavors are complex and mind blowing, thing's you'd never expect to be delicious are so. Anyways, this is an eye opening book, and Tyler talks a lot about what he learned from making these different flavors within the book as well, which is great for educating yourself for future experimentation. The flavor recipes in this book are as follows: The Bases: Ice Cream Base Sorbet (or Gelato) Base Coconut Ice Cream Base (Dairy Free) The Classics: Arbequina Olive Oil Stumptown Coffee and Burnside Bourbon Freckled Woodblock Chocolate Chocolate Gooey Brownie Xocolatl de David’s Bacon Raleigh Bar Dandelion Chocolate’s Roasted Cacao Bean Gelato Cinnamon Snickerdoodle Sea Salt with Caramel Ribbons Almond Brittle with Salted Ganache Strawberry Honey Balsamic with Black Pepper Pear and Bleu Cheese Double Fold Vanilla Roasted Strawberry & Toasted White Chocolate Salted Caramel Bars & Coconut Cream The Brewers Series: India Pale Ale Smoked Hefeweizen Hopped Farmhouse Ale Hopricot Gelato Imperial Stout Milk Sorbet w/ Blackberry-Fig Jam The Flower Series: Wildflower Honey w/ Ricotta Walnut Lace Cookies Honey Lavender Rose City Riot Grand Poppy-Seed Sherbert Dandellion Bitters Sorbet with Edible Flowers The Berry Series: Meyer Lemon Blueberry Buttermilk Custard Black Raspberry Cobbler Fro-yo Goat Cheese Marionberry Habanero Foraged-Berry Sherbert Strawberry-Cilantro Sorbet The Farmer’s Market Series: Caramel Corn on the Cob Cauliflower Garam Masala Green Apple & Mayo Sherbert Roasted Parsnip & Banana Sorbet Aquabeet Sorbet The Student Inventor Series: Olde People The Kail Creeasheon Chocolate Sardines Skittles Rainbow Sherbert Stop, Guac, & Roll The Spooktacular Series: Amortentia Sorbet Essence of Ghost Creepy Crawly Critters Grandma Dracula’s Blood Pudding The Great Candycopia The Thanksgiving Table-to-Cone Series: Sweet Potato Casserole with Maple Pecans Buttered Mashed Potatoes and Gravy Cranberry-Apple Stuffing Salted Caramel Thanksgiving Turkey Pumpkin Custard & Spiced Goat Cheese The Holiday Series: Peppermint Cocoa with Homemade Peppermint Patties Gingerbread Cookie Dough Apple Brandy & Pecan Pie Butter-Roasted Chestnut Fennel Five-Spice Eggnog
Review: Highly recommend - I had Salt & Straw in LA for the first time a few months ago. I’ve been thinking about it ever since! Fast forward to just a few weeks ago when I discovered that this book. Honestly, I didn’t have high hopes, because let’s be real — some of the books we get from restaurants and bakeries with their recipes tend not to be exact, especially since they’re producing at larger quantities and some recipes just don’t scale well. I decided I’d at least give it a try, so I bought this book, along with an ice cream machine and some other gadgets/tools and got busy. The recipes are straight forward and easy to make. My first batch was the caramel ribbon ice cream. Whoa! It was an exact match of what I remember from the ice cream shop in LA. And then I had to try to snickerdoodle — while a bit more effort is involved in this recipe (making the cookie), it’s definitely worth the time. Just do it! What I also liked about this book is how it got my creative gears going. I’ve already envisioned using the base recipe and pairing it with other things to come up with my own flavors. Highly recommend this book. I own about 45-50 dessert recipe books ranging from baked goods to other ice cream books. This would def be in my top 5 and I know that I’ll use it again and again.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #25,456 in Books ( See Top 100 in Books ) #16 in Frozen Dessert Recipes #38 in Party Cooking #177 in Celebrity & TV Show Cookbooks |
| Customer Reviews | 4.6 out of 5 stars 1,533 Reviews |

## Images

![Salt & Straw Ice Cream Cookbook - Image 1](https://m.media-amazon.com/images/I/81+xRZBhM-L.jpg)

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## Customer Reviews

### ⭐⭐⭐⭐⭐ Here is a list of the included recipes - Great Book
*by P***T on April 14, 2020*

I always thought ice cream was good, but then I had Salt & Straw. It made me realize that ice cream can be incredible. Ice cream can embody complex flavors that evolve across your palette has you eat them, and they don't have to revolve around what combinations of sugary treats you want to add to them. Sadly, I don't live in a state that has salt and straw, and after trying every highly rated local ice cream shop, I was disappointed to find them all to be uninspired sugary nonsense.So I set out to make my own ice cream, and though I am only a week into my journey, I am already making better ice cream than anything I have found locally. This book is full of tons of recipes (listed below), and while some of them sound strange, much of the strangeness is certainly not a novelty. The flavors are complex and mind blowing, thing's you'd never expect to be delicious are so. Anyways, this is an eye opening book, and Tyler talks a lot about what he learned from making these different flavors within the book as well, which is great for educating yourself for future experimentation. The flavor recipes in this book are as follows: The Bases: Ice Cream Base Sorbet (or Gelato) Base Coconut Ice Cream Base (Dairy Free) The Classics: Arbequina Olive Oil Stumptown Coffee and Burnside Bourbon Freckled Woodblock Chocolate Chocolate Gooey Brownie Xocolatl de David’s Bacon Raleigh Bar Dandelion Chocolate’s Roasted Cacao Bean Gelato Cinnamon Snickerdoodle Sea Salt with Caramel Ribbons Almond Brittle with Salted Ganache Strawberry Honey Balsamic with Black Pepper Pear and Bleu Cheese Double Fold Vanilla Roasted Strawberry & Toasted White Chocolate Salted Caramel Bars & Coconut Cream The Brewers Series: India Pale Ale Smoked Hefeweizen Hopped Farmhouse Ale Hopricot Gelato Imperial Stout Milk Sorbet w/ Blackberry-Fig Jam The Flower Series: Wildflower Honey w/ Ricotta Walnut Lace Cookies Honey Lavender Rose City Riot Grand Poppy-Seed Sherbert Dandellion Bitters Sorbet with Edible Flowers The Berry Series: Meyer Lemon Blueberry Buttermilk Custard Black Raspberry Cobbler Fro-yo Goat Cheese Marionberry Habanero Foraged-Berry Sherbert Strawberry-Cilantro Sorbet The Farmer’s Market Series: Caramel Corn on the Cob Cauliflower Garam Masala Green Apple & Mayo Sherbert Roasted Parsnip & Banana Sorbet Aquabeet Sorbet The Student Inventor Series: Olde People The Kail Creeasheon Chocolate Sardines Skittles Rainbow Sherbert Stop, Guac, & Roll The Spooktacular Series: Amortentia Sorbet Essence of Ghost Creepy Crawly Critters Grandma Dracula’s Blood Pudding The Great Candycopia The Thanksgiving Table-to-Cone Series: Sweet Potato Casserole with Maple Pecans Buttered Mashed Potatoes and Gravy Cranberry-Apple Stuffing Salted Caramel Thanksgiving Turkey Pumpkin Custard & Spiced Goat Cheese The Holiday Series: Peppermint Cocoa with Homemade Peppermint Patties Gingerbread Cookie Dough Apple Brandy & Pecan Pie Butter-Roasted Chestnut Fennel Five-Spice Eggnog

### ⭐⭐⭐⭐⭐ Highly recommend
*by C***R on July 30, 2024*

I had Salt & Straw in LA for the first time a few months ago. I’ve been thinking about it ever since! Fast forward to just a few weeks ago when I discovered that this book. Honestly, I didn’t have high hopes, because let’s be real — some of the books we get from restaurants and bakeries with their recipes tend not to be exact, especially since they’re producing at larger quantities and some recipes just don’t scale well. I decided I’d at least give it a try, so I bought this book, along with an ice cream machine and some other gadgets/tools and got busy. The recipes are straight forward and easy to make. My first batch was the caramel ribbon ice cream. Whoa! It was an exact match of what I remember from the ice cream shop in LA. And then I had to try to snickerdoodle — while a bit more effort is involved in this recipe (making the cookie), it’s definitely worth the time. Just do it! What I also liked about this book is how it got my creative gears going. I’ve already envisioned using the base recipe and pairing it with other things to come up with my own flavors. Highly recommend this book. I own about 45-50 dessert recipe books ranging from baked goods to other ice cream books. This would def be in my top 5 and I know that I’ll use it again and again.

### ⭐⭐⭐⭐⭐ I’ve been waiting all my life for a good ice cream book-this is it!
*by M***1 on May 8, 2019*

Wow. I have to say I’m not a avid reader. I really don’t like to read much. But this book is so interesting, so full of ideas that I’m actually reading it! Kudos to them! I’m loving all the new ideas -like roasting the strawberries! I also was pleasantly surprised in the thickness of the book. Lots of different recipes I can’t wait to try. I especially like the page where they have doubled and tripled and even more-the bases! I plan on making up a supply of bases I will keep in the freezer alongside my cylinder for making ice cream. My grandkids are gonna reap the rewards from this book! Love it Ps. I made 4x the ice cream base. And I made the strawberry balsamic. OMG. The most intense strawberry flavor ever! I did up double of the roasted strawberries so I used half of it for the jam part. It was the deepest red ribbons in the ice cream I have ever seen. The flavor with the balsamic. I don’t know why everyone doesn’t sell that combination. Just that one recipe alone was worth the whole book! My ice cream was thick. And lush. And no ice crystals like I’ve always had with past homemade ice creams. This was spot on! Family raves about it. I should have taken a picture. Maybe I will of the last little bit. Ps. I added a photo.

## Frequently Bought Together

- Salt & Straw Ice Cream Cookbook
- The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments[A Cookbook]
- America's Most Iconic Ice Creams: A Salt & Straw Cookbook: Classic Flavors and Creative Riffs

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*Product available on Desertcart Germany*
*Store origin: DE*
*Last updated: 2026-09-22*