A Few Ice Cream Ingredient Labels from Portland-based Salt and Straw

This quick post of pictures is 99% for the search engines.

Portland, Oregon’s Salt and Straw ice cream is tasty, with a few classics, varied flavors, and monthly revolving items, like vegan mixes in January or chocolate-based lineup in February. Unfortunately, the company does not post ingredients nor nutrition facts online, and an image search of the web returned few results. So I figured that the least I could do would be to post photos of them myself. I won’t transcribe the text, but hopefully it’s clear enough to be indexed by any search engines that do that sort of thing, but I’ll write the name of the flavor in the caption.

Note, however, that as I’ve delved into ice cream more in the past year, I’ve realized that rather than being addicted to the dairy fat/cream or the processed sugar, I may actually be addicted to the texture, especially a texture that results from added gum-based stabilizers like carrageenan, xanthan gum, and the like. Salt and Straw commonly uses xanthan gum. I don’t believe any of these stabilizers are inherently negative, but those forever interested in knowing themselves may be interested in my own self-discovery with additives, processing methods (ice cream is largely air!) and crystallization, temperature, and other factors. Those interested should note some of the posts on Ruben Porto’s website Ice Cream Science. That link goes to the ‘science’ page, where articles like fiber, fat, and stabilizers in ice cream may fascinate fellow addicts. Serious Eats has a decent overview article on the latter subject.

Below are a few recent flavors. I’ll probably post more ingredient labels until either a) the company posts them itself, or b) my lust for ice cream dies down.

 


Cloudforest’s Gray Chocolate and Matcha
Missionary’s Meyer Lemon Chocolate Sorbet

 


 

Elvis Peanut Butter Banana Split
Heidi Ho’s Lemon Chevre Cheesecake
Candied Apricot Faux-yo