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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

“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

About the Author

TYLER MALEK is head ice cream maker for Salt & Straw Ice Cream in Portland, Oregon. Since opening in early 2011, Malek and his cousin, founder and owner Kim Malek, have taken their ice cream from a single pushcart to 11 brick-and-mortar locations, creating more than 230 flavors. Malek was selected as one of Forbes's 30 Under 30 and was an Eater Young Guns Semi-Finalist in 2013.

JJ GOODE is a Brooklyn-based food writer and the coauthor of the books A Girl and Her Pig with April Bloomfield, Pok Pok with Andy Ricker, State Bird Provisions with Stuart Brioza and Nicole Krasinski, among others.

Excerpt. © Reprinted by permission. All rights reserved.

Chapter 1

Bases

My ice creams, sorbets, and everything in between start with what’s called a base—the concoction that is to the frozen treats what stocks are to soups. You can flavor stock with carrots, celery, or onion (just the way you can flavor an ice cream base with chocolate, vanilla, or strawberry). Or you can add to the stock ingredients things like chunks of chicken and noodles (think chips, caramel, or cookie dough). Or you can do both—hello, seafood chowder; hi, mint chocolate chip! Whatever you decide to do, the base is your ice cream’s jumping-off point.

In this chapter, you’ll find the two bases that are used for just about every recipe in this book—one for ice cream and one for sorbet and gelato—plus an amazing vegan ice cream base. (Later on in the book, there are a few custard bases that are unique to their recipes.) All these bases are pretty darn simple. They don’t require ice baths, instant-read thermometers, or precarious tempering of egg yolks. You mix, you heat, you stir, you’re done. This is no concession to home cooks, either. It’s exactly what we do at Salt & Straw.

The Secret Superhero of Ice Cream

So you’ve stored your ice cream just the way I told you to. You shoveled it from machine to container with haste. You’ve dutifully tucked it in the very back of the freezer and employed a phalanx of frozen expendables to defend it from the warm world beyond. Wait, what’s that you say? You didn’t?

Okay, I get it. Even at Salt & Straw, where we have a rigorous high-tech distribution system—store at –20°F, deliver at –10°F, temper in shop to –5°F, scoop at 5°F—the unexpected happens. We understand that we just can’t manage every second of the ice cream’s life. At home, you have more control but less fancy technology and, I assume, less will to focus all of your energies on maintaining the crystal structure of your ice cream. Who out there can save America’s pints from an icy fate? Why, look! There, in the bag! It’s flour, it’s sugar, it’s . . . xanthan gum!

Every recipe in this book uses xanthan gum in its base. Now, I know what you’re thinking (it’s exactly what I thought when I first heard of it): “Xanthan gum” sounds funny. It starts with an “x”! It must be impossible to find and it must be bad. Well, it’s not and it’s not! It’s easy to get, not just online but at virtually every supermarket. It’s sold by ubiquitous brands like Bob’s Red Mill and Hodgson Mill. Second, although that “x” makes it sound especially unnatural, xanthan gum is no stranger than cornstarch or baking soda.

Xanthan gum has one vital purpose at Salt & Straw: We use it to combat heat shock. To think about how, consider the effect that the more familiar gelatin has on water. Like xanthan gum, gelatin is a hydrocolloid. And as anyone who has made Jell-O knows, gelatin can halt the flow of water. While technically xanthan gum’s actual effect on water is slightly different, the upshot is the same. It inhibits the mobility of the melted ice crystals (a.k.a. water) in ice cream, so the water has a harder time migrating to and refreezing onto those remaining crystals, making undesirable growth produced by heat shock less likely.

Some large companies use xanthan and other gums to mimic the texture of fat as well—so they can cut back on pricey cream—but the crutch comes with its own cost. Leaning too heavily on the stuff gives the product a gummy, teeth-coating texture that lingers on your palate a bit too long, like a creep at the party who hangs out after everyone else has gone home. Just the right amount of xanthan gum, on the other hand, is miraculous. At no cost to ice cream quality, you get insurance against ice crystal growth, bumpers in the bowling lane of perfection, a little leeway for when the world inevitably conspires against you. It’s the lone ice cream–making decision at Salt & Straw that makes our lives easier, not harder. And being freed from that worry lets us be more daring on other fronts. My hope is that the freedom encourages you to make more ice cream!

And while most homemade ice creams are best eaten within a few days, xanthan gum is one of the reasons why the ice creams in this book keep for 3 months!

Ice Cream Base

Makes about 3 cups

1/2 cup granulated sugar

2 tablespoons dry milk powder

1/4 teaspoon xanthan gum (Yes, I’m easy to find! See page 000.)

2 tablespoons light corn syrup

1 1/2 cups whole milk

1 1/2 cups heavy cream

The perfect scoop of ice cream begins here. In minutes you have the foundation for practically every creamy frozen treat in this book—plus an infinite number you can create yourself. Make it, store it, flavor it, and churn away. That’s all you need to know.

For the curious, however, there’s more going on in each base than meets the eye. What might read like an arbitrary list of ingredients is in fact a formula that yields a carefully calibrated ratio of ice cream’s main components. (For real ice cream nerds, it’s approximately 58% water, 17% fat, 11% milk solids, and 14% sugar, by weight.) That’s not to say that a final product with these ratios is necessarily the goal. In some cases, I want an ice cream that has, say, a lower fat percentage—remember, less fat means a denser texture and flavor that hits your palate more quickly—so I might ultimately dilute the base when I add a flavoring before churning. For us at Salt & Straw, the base is the way we keep track of our starting point, which makes manipulating the finished product much easier.

For the home cook, carving out a separate recipe for the base has a different purpose. It’s practical and makes home ice cream–making that much easier: This way, you can make it in advance—in big storable batches, even—so each recipe in this book is that much easier to execute.

Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.

Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.

Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)

Note

Following the instructions for the bases will yield a few more tablespoons than the amount called for in the recipes. This is intentional—so you’re sure to have enough base, even when a bit inevitably gets left behind here and there in the pan, in the storage container, and the like.

An Even Better Ice Cream Base

In ice cream industry circles, we talk about “aging” a base. But in this book, I’ll call this optional but valuable step what it is: waiting. When you make this base and then stick it in the fridge overnight, you give the proteins in the milk, which were stressed when heated, a chance to relax and get comfy again. No, it’s not 100 percent necessary, but your ice cream will be a little better—the texture smoother, the milk flavor more robust—like the way stews taste better the day after you make them.

Chapter 2

The Salt & Straw Classics

Each month, our shops feature a five-flavor deep-dive into some delicious subject—from Thanksgiving to chocolate, berries to beer. This monthly roster of special flavors gives customers an opportunity for exploration, and the promise of it causes me to keep thinking, inventing, and meeting more and more awesome people to inspire and teach me. But not everyone craving a cone wants an adventure. Sometimes you just want to enjoy your pet flavor for the fifth time in five days. That’s where these fourteen classics come in, which—with a few city-specific variations—are available at Salt & Straw all the time.

And while the flavors are decidedly different from the standards of your average ice cream parlor—you know, chocolate, strawberry, rocky road, etc.—they do share the same purpose: Each one set outs to meet a fundamental desire. Just as rocky road satisfies fillings-lovers and chocolate pleases purists, our new classics fulfill the need-states of the modern ice cream enthusiast. For instance, to appease the sweet-salty obsessive, we have sea salt ice cream with caramel ribbons. To indulge the two main types of chocolate fanatic, we offer cocoa powder–powered ice cream with gooey brownies (for those after nostalgia) and bean-to-bar bliss (for those after a Third Wave experience). There’s a flavor for the locavore adventurer (Oregon pear and blue cheese!), for the vegan who wants to join in the fun (made with coconut cream caramel and almond milk ganache!), and for the eight-year-old in all of us (hello, snickerdoodle!).

The only overlap is vanilla. Here we take a stand for the underappreciated ingredient, a magical seedpod whose flavor is one of the most complex on earth but, thanks to an epidemic of cheap extracts, has become a synonym for “dull.” Our vanilla ice cream sets out to both satisfy and change minds.

Reviews:

5.0 out of 5 stars Best ice cream recipe book ever

N.P. · September 29, 2025

This is the best ice cream recipe book I've ever used. It's taught me so much about the basics and chemistry of making ice cream. I've made about 10 recipes so far and each one is fantastic. There's a bit of a learning curve but I'd say the level is still easy. Once you know how to make a good ice cream base, the sky is the limit. I've now even taken some of the ideas and made my own variations. Highly recommended.

5.0 out of 5 stars Here is a list of the included recipes - Great Book

P. · 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 BaseSorbet (or Gelato) BaseCoconut Ice Cream Base (Dairy Free)The Classics:Arbequina Olive OilStumptown Coffee and Burnside BourbonFreckled Woodblock ChocolateChocolate Gooey BrownieXocolatl de David’s Bacon Raleigh BarDandelion Chocolate’s Roasted Cacao Bean GelatoCinnamon SnickerdoodleSea Salt with Caramel RibbonsAlmond Brittle with Salted GanacheStrawberry Honey Balsamic with Black PepperPear and Bleu CheeseDouble Fold VanillaRoasted Strawberry & Toasted White ChocolateSalted Caramel Bars & Coconut CreamThe Brewers Series:India Pale AleSmoked HefeweizenHopped Farmhouse AleHopricot GelatoImperial Stout Milk Sorbet w/ Blackberry-Fig JamThe Flower Series:Wildflower Honey w/ Ricotta Walnut Lace CookiesHoney LavenderRose City RiotGrand Poppy-Seed SherbertDandellion Bitters Sorbet with Edible FlowersThe Berry Series:Meyer Lemon Blueberry Buttermilk CustardBlack Raspberry Cobbler Fro-yoGoat Cheese Marionberry HabaneroForaged-Berry SherbertStrawberry-Cilantro SorbetThe Farmer’s Market Series:Caramel Corn on the CobCauliflower Garam MasalaGreen Apple & Mayo SherbertRoasted Parsnip & Banana SorbetAquabeet SorbetThe Student Inventor Series:Olde PeopleThe Kail CreeasheonChocolate SardinesSkittles Rainbow SherbertStop, Guac, & RollThe Spooktacular Series:Amortentia SorbetEssence of GhostCreepy Crawly CrittersGrandma Dracula’s Blood PuddingThe Great CandycopiaThe Thanksgiving Table-to-Cone Series:Sweet Potato Casserole with Maple PecansButtered Mashed Potatoes and GravyCranberry-Apple StuffingSalted Caramel Thanksgiving TurkeyPumpkin Custard & Spiced Goat CheeseThe Holiday Series:Peppermint Cocoa with Homemade Peppermint PattiesGingerbread Cookie DoughApple Brandy & Pecan PieButter-Roasted ChestnutFennel Five-Spice Eggnog

5.0 out of 5 stars An ice cream maker’s bible

a.r. · September 22, 2025

The author explains the basics and then leads you through a number of varied and creative recipes.

5.0 out of 5 stars Fun, delicious cookbook. I'm hooked.

m.j. · July 8, 2025

What a fun cookbook. Easy to see why it won awards. Very instructive! Insightful and simple instructions. A few items seem regional and a little harder to find. The way the book was photographed is very top shelf and whimsical -- and fun. There are desserts included in the book, I like that, but did confuse me sometimes when I was looking for my next ice cream project. Would have been nice to see some substitutes for harder to find ingredients, and personally I would like to see some low fat (?), lower sugar, higher protein options -- with all the rich flavor, please

4.0 out of 5 stars Interesting flavors, but unusually meaty

C.W. · June 16, 2024

This has got to be the strangest ice cream book I own. I own a lot of ice cream books, and I've made a lot of ice cream, and I like daring and unusual flavors, but this one takes the cake (pun absolutely intended). I've read through it pretty carefully and tried a caramel sauce from the book, though not any of the ice creams yet, and well ... it's weird. It's not bad by any means, just unexpected.Not because of its unusual flavors (of which it has many), but in its combination of flavors. Most ice cream cookbooks include recipes for three things: 1) classic flavors, 2) house specialties, and 3) mix-ins and toppings.Every ice cream shop is going to have the classics: vanilla, chocolate, mint, caramel, strawberry, coffee, etc., and most ice cream cookbooks are going to include the author's take on those. S&S on the other hand has only one, a recipe for double-fold vanilla. All the other house specialties utilize classic flavors (examples: strawberry-honey balsamic with black pepper ice cream, or salted sweet cream ice cream with caramel ribbons).In other words, this book leans extremely heavily on the house specialties (which I kind of like), and I love trying new combinations and unusual flavors. But ... ice cream happens to be something that is reliably vegetarian (if not vegan), and this book is no exception. As a long-time mostly-vegetarian, that is also something I appreciate, but as a pragmatist, I'm fine with the fact that most ice cream books are going to have at least one recipe that includes candied bacon, and there is one such offering here (bacon caramel).But it doesn't stop with bacon; the irony makes me giggle a little. It has recipes for/including turkey (turkey skin/stock/boullion/fat), chicken (stock/boullion/fat/skin), gelatin, and …. pork blood. Take a gander:Xocolatl De David’s Bacon Raleigh Bar Ice Cream (gelatin and bacon)Chocolate "Sardines" Ice Cream (gelatin)Creepy Crawly Critters Ice Cream (candied bugs)Grandma Dracula’s Blood Pudding Ice Cream (pig blood)Buttered Mashed Potatoes & Gravy Ice Cream (chicken stock and bouillon)Salted Caramel Thanksgiving Turkey Ice Cream (turkey stock, bouillon, and skin)Some of the omnivorous recipes actually sound pretty good, and if I still ate meat, I'd happily give them a try (the Xocolatl one is salted sweet cream ice cream with chocolate-covered pecans, caramel infused with bacon, and chocolate marshmallow nougat, and the "Sardines" recipe is chocolate with chunks of Swedish Fish-infused jello). There is one I might learn to like if I could get past the crunchy chitin from bugs (the creepy crawly flavor is tequila, orange, and matcha ice cream with chocolate-covered crickets and coconut-toffee candied insects). But the last three kinda turn my stomach (brandied chocolate pig's blood, mashed potato ice cream with white chocolate/chicken bouillon ripple, and turkey ice cream with turkey skin brittle). I don't think I'd like those even if I were still omnivorous.But those recipes aside, 51 of the 57 recipes are vegetarian, and there are many that sound great, in particular Stumptown Coffee & Burnside Bourbon Ice Cream, Almond Brittle With Salted Ganache Ice Cream, and the Honey-Lavender. There are many others that sound delicious as well.As for the mix-ins, they are pretty standard, including the usual chocolate sauces and brittles, cookies, and brownies. The caramel sauce is really quite excellent - it remains pliable when frozen (kitchen chemistry to the rescue!), instead of turning hard like stiff taffy the way most caramels do when cold.It uses a philosophy that I really like, providing three different bases to which you add flavorings: an ice cream base, a sorbet base, and even a vegan ice cream base.The vegan base is another area where they get weird. First of all, the presence of a base suggests that it's neutral-flavored and easily adaptable, but they only use it in a single recipe, and they give zero instructions for using it with other flavors. In fact, their vegan base probably cannot be widely used as it is STRONGLY coconutty, and the coconut would overshadow most other flavors. So, this feels (particularly in the context of a meatier-than-usual offering) almost phoned-in, only included so they can claim it's vegan-friendly when it really isn't.So: if you are looking for vegan desserts, look elsewhere (it doesn't even include sorbets which are typically vegan). But if you are interested in interesting flavors, this might be a fine choice. So, 4 stars because it's got lots of exciting flavors for me to try, losing one star for lack of dairy-free options.

5.0 out of 5 stars LOVE this book

W.S. · September 6, 2025

The most amazing ice cream recipes. Simple to make.

5.0 out of 5 stars Perfect for creative flavour mixes

S. · August 14, 2025

Just like the creamery - this book gives you ideas into a different realm for ice cream. Don't expect classics! IT gives you fun takes on flavours and is very creative.

Bom livro

R.S.F. · May 8, 2021

Algumas receitas não se aplicam em nada ao paladar do brasileiro mas todo o resto vale muito a pena.

Great recipes

A.C. · April 7, 2020

Really nice book from what seems like a good company. Simple to follow recipes so far that produce great results having made 6-7 in a Kitchenaid ice cream stand mixer.

Love the whole principal of how they do thigs, the "ice cream base" great!

G.W. · October 1, 2022

Most of the recipes take more time than I have, I still run a business and am President of our Rotary Club, so I spend time reading the recipes and planning which complex one to try. I'm thinking of the Almond Brittle with Salted Ganache. So maybe later today I'll make the almond brittle, and tomorrow the chocolate ganache - I already have a batch of the ice-cream base - so then I could make the ice cream later in the day tomorrow. If you enjoy making, eating and thinking about ice cream every day - you will love this book. Entertaining and full of innovative ideas

Great American style icecream

D. · August 29, 2020

Lovely cookbook, lots of recipes and very inventive. Unfortunately the whole book is based on 3 types of ice cream and the all of the range - ice cream,sorbet and coconut (dairy free) uses corn syrup and xanthan gum. I dislike the use of corn syrup, maybe as I live in Australia and can't source easily, and its use in all things American. I would have appreciated more variety in the types of ice cream base.

Ice cream recipe with a different twist

b.h. · January 27, 2020

The book is a very interesting read but many of the recipes are just way too out there for me e.g. pigs blood, bacon, turkey and the like. Anyone who likes to make a party conversation will love it. Whilst I love to experiment it wasn't for me. I also wanted recipes without eggs, the book delivers here but the recipes are more like sorbet, e.g. icy and I was hoping for a eggless smooth ice cream, I have played around to improve this but no success yet. I used the base recipe to make lime and choc chip, the family loved it, and it was certainly refreshing. I am still happy to have it as part of my library.

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Salt & Straw Ice Cream Cookbook

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Salt & Straw Ice Cream Cookbook

Product ID: U1524760153

Condition: New

4.6

Type: Hardcover

^AED107⁰⁰

Price includes VAT & Import Duties

Availability: In Stock

Quantity:

Order today to get by 7-14 business days

Delivery fee of AED 20. Free for orders above AED 200.

Returns & Warranty policies

Imported From: United States

At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.

Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.

Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

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Review

About the Author

Reviews:

5.0 out of 5 stars Best ice cream recipe book ever

N.P. · September 29, 2025

5.0 out of 5 stars Here is a list of the included recipes - Great Book

P. · April 14, 2020

5.0 out of 5 stars An ice cream maker’s bible

a.r. · September 22, 2025

The author explains the basics and then leads you through a number of varied and creative recipes.

5.0 out of 5 stars Fun, delicious cookbook. I'm hooked.

m.j. · July 8, 2025

4.0 out of 5 stars Interesting flavors, but unusually meaty

C.W. · June 16, 2024

5.0 out of 5 stars LOVE this book

W.S. · September 6, 2025

The most amazing ice cream recipes. Simple to make.

5.0 out of 5 stars Perfect for creative flavour mixes

S. · August 14, 2025

Just like the creamery - this book gives you ideas into a different realm for ice cream. Don't expect classics! IT gives you fun takes on flavours and is very creative.

Bom livro

R.S.F. · May 8, 2021

Algumas receitas não se aplicam em nada ao paladar do brasileiro mas todo o resto vale muito a pena.

Great recipes

A.C. · April 7, 2020

Really nice book from what seems like a good company. Simple to follow recipes so far that produce great results having made 6-7 in a Kitchenaid ice cream stand mixer.

Love the whole principal of how they do thigs, the "ice cream base" great!

G.W. · October 1, 2022

Great American style icecream

D. · August 29, 2020

Ice cream recipe with a different twist

b.h. · January 27, 2020

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