New Salt & Straw June 2026 Flavors Debut at Disney Springs – Chef Series
The Salt & Straw June 2026 flavors have arrived at Disney Springs with new limited-time ice cream creations and returning summer-inspired favorites. For the Salt & Straw June flavors, the shop has partnered with major chefs. These new flavors arrive at Disney Springs on Friday, May 29. Yes, we know it is not June yet, but Salt & Straw loves to debut new flavors on a Friday!
Salt & Straw has officially revealed its June 2026 limited-time ice cream lineup at Disney Springs, bringing another month of creative seasonal scoops to Walt Disney World. Known for rotating monthly menus packed with bold flavors, nostalgic inspirations, and unexpected ingredient combinations, Salt & Straw continues to be one of the most popular snack stops at Disney Springs.The June 2026 menu introduces five new limited-time flavors that will be available throughout the month alongside the shop’s classic offerings.
Past Salt & Straw Flavors
The Salt & Straw June 2026 flavors replace the May Flowers Series.That series included these flavors:
- Jasmine Milk Tea With Almond Stracciatella – Made by infusing fine jasmine tea in cream and sugar and lacing the ice cream with slivers of almonds coated in chocolate.
- Strawberry Tres Leches – Strawberry ice cream and strawberry jam create a deep flavor that stands up to the richness of cream and sugar. Vanilla and cinnamon come into play through a spiced tres leches cake, soaked in three kinds of milk for a melt-in-your-mouth cake swirl.
- Rhubarb Crumble With Toasted Anise – Rhubarb jam streaked through vanilla ice cream and topped with toasted anise crumbles. Guests get an ice cream with a hit of acidity, caramelized sweetness, and a hint of licorice.
- Saffron Milk With Wildflower Honey – This is made as a sherbet, adding to the density. Tyler Malek, the guru of ice cream making at Salt & Straw, states that the flavor will hit you based on the careful ice cream preparation. Guests should expect a unique combination.
- Coffee Chamomile Sherbet (vegan) – A fruity, floral sherbet made with cold brew coffee and a chamomile tea, churned with coconut cream and oat milk.+
Summer Pie Series – June 2025
Last year, the Salt & Straw June flavors were themed to pies. The Summer Pie Series included:
- Wild-Foraged Berry Slab Pie – Salted vanilla ice cream with puff pastry pie crust and wild berries (wild mountain blackberries, blueberries, and lingonberries)
- Rhubarb Crumble with Toasted Anise – Rhubarb jam is rippled through vanilla ice cream, topped with a pie-topping crumble, and capped with aromatic toasted anise. Salt & Straw has been making this flavor for over a decade.
- Wildflower Honey & Lemon Chess Pie – A honey and lemon ice cream base with a traditional chess pie crust and lemon curd.
- Coconut Cherry Pie with Almond Crust (Vegan and Gluten-Free) – This takes the cherry pie and almond combination that Salt & Straw has been making for a few years and substitutes coconut cream for milk. It is spiked with a little bit of vanilla and amaretto.
- Gruyère & Tomato Custard Tart – A classic custard paired with a savory cheesecake tart featuring gruyère and cream cheese, cooked down with a rich tomato jam.
However, this year, the Salt & Straw flavors will go a very different direction…
Salt & Straw June 2026 Flavors Announced
Photo Credit: Salt & Straw
The Salt & Straw June 2026 flavors bring us a few new flavors, along with some returning popular options. Salt & Straw is turning some of the country’s most celebrated restaurant dishes into ice cream. The company announced its new “Chef Series,” a limited-time menu debuting Friday, May 29, that features collaborations with award-winning chefs from across the country, including Portland chef Gregory Gourdet of Kann. These flavors should be available through June 25. The Salt & Straw June 2026 collection blends fine-dining inspiration with Salt & Straw’s signature over-the-top approach to flavor. The flavors include:
Gourdet’s Caramelized Plantain with Spicy Pecan Toffee pays tribute to the bold flavors found at Kann, his acclaimed live-fire Haitian restaurant in Portland. The vegan flavor starts with brown sugar plantain ice cream layered with caramelized plantains, habanero pecan brittle and almond-plantain cake, alongside warming notes of cinnamon, star anise and lime zest.
Seattle chef Brady Ishiwata Williams, the James Beard Award-winning chef behind Tomo, created Cheesecake with Salted Yuzu Curd. Inspired by Japanese soufflé cheesecake, the flavor combines airy cheesecake pieces with salted vanilla ice cream, tart yuzu curd and shards of yuzu white chocolate.
Chef Mei Lin, known for Los Angeles restaurants Nightshade and Daybird, as well as appearances on national cooking competitions, developed Hong Kong Milk Tea with Toasted White Chocolate. The flavor blends black tea-infused ice cream with condensed milk, toasted white chocolate and buttery feuilletine crunch.
Dan Barber
Dan Barber, chef and co-founder of Blue Hill at Stone Barns and agricultural company Row 7, contributed Starling Sweet Potato Buckwheat Crumble. The vivid purple frozen yogurt features fermented ingredients, such as sake lees and shio koji, plus miso-swirled sweet potato and buckwheat crumble.
The final flavor, Chocolate Caramel Smoked Budino, comes from Miami chefs Alex Meyer and Luciana Giangrandi of Boia De and Walrus Rodeo. Inspired by Italian chocolate pudding, the decadent scoop combines chocolate-olive-oil custard with smoky, caramelized hazelnuts and ribbons of sea-salt caramel.
For more theme park-related news and information, visit MSM News. As always, eat like you mean it!
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