Very Berry Toast
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Ice Cream on Toast with
Roasted Berries, Chocolate, and Olive Oil
“There’s something perfect about ice cream in the morning. It’s like the freshest bowl of milk you could ever dream of.”
—Tyler Malek
Co-Founder & Head of Innovation at Salt & Straw
Here he shares his special ice cream and toast recipe, full of rich flavors for a good start to your day.
Recipe by
Tyler Malek
Co-Founder & Head of Innovation at Salt & Straw
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Ingredients
Serves 2
| 1 pint, fresh blackberries |
| 1/4 cup, cane sugar |
| 2 thick slices, sourdough bread |
| 3 to 4 tablespoons, olive oil |
| 2 oz, chocolate bar |
| Salt flakes |
| 2 scoops, vanilla ice cream |
Directions
Ready in 30 min
- Coat the blackberries with sugar and let sit for 3 minutes.
- Place the blackberries on a baking tray, set the toaster to 400°F (oven mode), and bake for 10 minutes. Remove from the toaster and the tray, and set aside.
- Toast the sourdough slices on artisan mode for 3.5 minutes. Rinse and wipe the baking tray.
- Place the sourdough on the baking tray and drizzle with olive oil. Break the chocolate bar into small chunks and place on top of the bread. Toast on pastry mode for 1 minute.
- Remove from the toaster, place the roasted blackberries on top, sprinkle salt flakes, and add a scoop of ice cream on each toast.
Tyler Malek
Co-Founder & Head of Innovation at Salt & Straw
Tyler Malek is the Co-Founder and Head Ice Cream Maker for Salt & Straw. Together with his cousin Kim Malek they started in 2011 serving eight flavors from a push cart using an ice cream maker found at the local Goodwill. They’ve built their family run business around making unbelievably delicious ice creams designed to tell the narrative of artisans, meaningful food movements, and important social causes. Tyler has created more than 600 flavors, collaborating with James Beard Award-winning chefs, renowned microbreweries, local and organic farmers and a variety of food experts. In 2019 Malek led his team in dedicating 20 percent of Salt & Straw’s menu to be vegan, focusing on bringing the same level of thoughtful indulgence to non-dairy flavors. The company continues to create a unique menu in each city they operate, changing every four weeks, still making ice cream by hand and in small batches.
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