“Pre-summer” has officially hit Seattle, and local eateries are primed for warm weather with fruity, refreshing treats like Skittles rainbow sherbet from Salt and Straw, chili mango-inspired flavors at Frankie & Jo’s and Lady Yum, and Dole whip and raspberry CBD slushies (!) at Rachel’s Ginger Beer. For more ideas, check out our food and drink calendar.
Central District Ice Cream
For April, the lineup at the Central District ice cream shop known for its bold flavors includes Rosemary Grapefruit Cream, a rosemary-infused grapefruit ice cream; Olive Oil Orange with Sage, an olive oil and orange zest ice cream with fresh sage; Andes Mint, a peppermint ice cream swirled with chopped Andes mints; Pandan Salted Caramel, an ice cream with a mixture of pandan (a tropical plant used in South and Southeast Asian cooking) and salted caramel; Mexican Fried Ice Cream, a cinnamon-flavored ice cream rolled in corn flakes; Melon Mint Mimosa, a cantaloupe- and mint-flavored ice cream with champagne; Honey Calamansi, a wildflower honey- and calamansi-flavored ice cream; and Ginataang Mango Malunggay, a dairy-free throwback flavor with moringa and mango in a coconut and cashew milk base.
The cupcakery’s May flavors include Strawberry Rhubarb Crisp, a vanilla cupcake filled with tangy rhubarb compote and topped with strawberry rhubarb buttercream and oatmeal streusel, and Lemon Cream Pie, a vanilla cupcake with graham cracker crust filled with lemon curd and topped with toasted meringue and a slice of glazed lemon peel.
Frankie & Jo’s
This month, the plant-based ice creamery is paying tribute to the flavors of Mexico. Their three seasonal flavors are Fruta, a sorbet with mango, papaya, and pineapple juice and swirled with house-made chamoy (a tangy, spicy fermented condiment from Mexico made with mango, papaya flesh and seeds, pasilla chiles, and lime juice); Mexico Morning, a take on dirty horchata with a coconut-cashew milk base steeped in Mexican coffee and cinnamon sticks with a swirl of dulce de leche and almond shortbread cookie chunks; and Veracruz Vanilla, a coconut milk-based ice cream with vanilla from Veracuz’s Gaya Foods, vanilla caramel, and brown sugar blondie chunks.
The dessert emporium’s current molten cake of the month is the Miro Molten Matcha Cake, a collaboration with Miro Tea featuring dark chocolate molten cake filled with matcha pastry cream, with a scoop of vanilla ice cream with matcha magic shell and roasted buckwheat on the side. Their vegan shake of the month is the Rhubarb Pink Peppercorn Shake, with rhubarb compote, house-made pink peppercorn sugar cookie crumble, and Frankie & Jo’s ice cream.
The macaron maven’s May flavors are Chili Mango and Circus Animal, while their spring flavors include Magic Cookie, Grapefruit Hibiscus, and Wildberry Rose.
The burger joint’s current weekly special is the Patty Melt, with fry sauce, smoked cheddar, peppercorn grilled onions, Swiss cheese, and swirled rye bread, available until Monday, May 13. (We’ll update here when the next week’s special is announced.)
The vegan donut shop’s May seasonal flavor is the Cookies and Cream Donut, with a naturally flavored vanilla cake donut and a vanilla glaze topped with crushed Newman-O cookies.
Molly Moon’s Ice Cream
This month, the local ice cream shop chain’s four seasonal flavors, all featuring different kinds of cookies, are Orange Habanero Cookie Dough, a flavor inspired by the orange habanero cookie at Hello Robin; Cookies & Cream, a “cookie-milk” ice cream base with crunchy house-made double-stuffed chocolate cookies; Cookie Butter, a gluten-free flavor inspired by gingerbread cookie spread; and Vegan Oat Snickerdoodle, a new vegan and gluten-free flavor with an oat milk base and oat-flour cinnamon sugar cookies. Their seasonal sundae is the Milk and Cookies Sundae, with cookies and cream ice cream topped with hot fudge, chocolate cream cookies, a “milk sauce” made from sweetened condensed milk and evaporated milk, whipped cream, and a Chukar cherry.
Rachel’s Ginger Beer
Following the release of their white tea CBD flavor made in collaboration with Dazey CBD, the spicy-sweet soda shop now has released a slushie made with their raspberry flavor and CBD for calming effects. They’re also now serving Dole whip, a dairy-free soft serve dessert made from blended frozen pineapple and popularized by Disneyland, at all of their stores.
May flavors at the Central District doughnut shop include caramel, mango basil, Thai tea mochi, chocolate chip cookie fritter, and churro crullers (available on Friday only).
Salt and Straw
For May, the Portland-based artisan ice cream shop is highlighting some of its earliest and most notable flavors in honor of the release of its new cookbook: Arbequina Olive Oil, made with extra-virgin Arbequina olive oil from Oregon’s Red Ridge Farms; Cinnamon Snickerdoodle, a cinnamon sugar cookie flavor made with Sumatran cinnamon from Eugene-based business Red Ape; Pear and Blue Cheese, a pear ice cream with candied pears and crumbles of Oregon Blue cheese from Rogue Creamery; Freckled Woodblock Chocolate, a chocolate ice cream with Jacobsen sea salt and tiny bits of Woodblock Chocolate “freckled” throughout; and Skittles Rainbow Sherbet, a flavor made with five individual sherbets for each flavor of Skittles and swirled together.