Salt & Straw Ice Cream ‘Upcycled Food Series’ Pop-up

Pioneering ice cream brand Salt & Straw is hosting a pop-up event, offering New Yorkers free scoops of three new Salt & Straw flavors from their June Upcycled Series menu, as well as two signature classics, while supplies last.

The pop-up menu includes Cacao Pulp & Chocolate Stracciatella Gelato, Lemon Curd & Whey, Salted Caramel & Okara Cupcakes (v), Sea Salt with Caramel Ribbons, and Honey Lavender.

Upcycled Food Series

Their new Upcycled Food Series features five ice cream flavors made from ingredients that would otherwise be thrown away, shining a light on creative and delicious solutions that can help reduce food waste. Available throughout the month of June at their shops.

For their new menu, Salt & Straw has partnered with brands that thoughtfully focus on reducing food waste in the US. Officially Upcycled Certified, awarded by the Upcycled Food Association (UFA).

Day-Old Bread Pudding & Chocolate Ganache: in collaboration with Urban Gleaners, the Portland-based nonprofit redistributing food from high-end restaurants and grocery stores to schools and agencies working to end hunger, the custard bread pudding ice cream is layered with housemade chocolate ganache. Salt & Straw worked with Urban Gleaners to gather bread from around Portland that would have gone to waste to feature in this flavor.

Cacao Pulp & Chocolate Stracciatella Gelato: in collaboration with Blue Stripes, the cacao brand founded by famed chocolatier Oded Brenner, the cacao gelato, which is made using the whole pod including the shell and pulp, is striped with ribbons of melt-in-your-mouth dark chocolate stracciatella.

Lemon Curd & Whey: in collaboration with The Spare Food Co., the culinary innovation company co-founded by socially conscious, sustainably-minded brothers, chef Adam Kaye (former Culinary Director at Blue Hill) and Jeremy Kaye (formerly Patagonia, Nike), whose mission is to create food and beverage products that aim to fix the broken food system which views overlooked ingredients as food waste, versus what they really are: wasted food. The tart, tangy gelato is infused with The Spare Food Co.’s upcycled whey-based, chef-crafted, climate-friendly probiotic sparkling Lemon & Ginger Spare Tonic.

Salted Caramel & Okara Cupcakes (V): in collaboration with Renewal Mill, the upcycled food company that turns nutritious byproducts from food manufacturing into superfood ingredients and premium, plant-based desserts. The flavor features a salted coconut oat milk ice cream base studded with bits of dark chocolate cupcakes, frosted with vegan caramel, and featuring okara flour, a flour made from the pulp leftover when making soy milk.

Malted Chocolate Barley Milk (V): in collaboration with EverGrain, a sustainable ingredient business, the chocolate barley milk and candied fig ice cream is infused with malted barley milk made with EverPro, a nutrient-rich barley protein made from upcycled brewers spent grain (BSG) – a byproduct of the brewing process. This is also Salt & Straw’s first-ever allergen-free ice cream that’s not a sorbet!