This month brings St. Patrick’s Day specials like Irish soda bread from Macrina Bakery and Lucky Charms ice cream from Salt and Straw, Women’s History Month-inspired ice cream flavors from Molly Moon’s, Girl Scout Cookie-flavored treats from Central District Ice Cream and Trophy Cupcakes, and more. We’ve rounded up all this month’s can’t-miss flavors around Seattle below, so you can plan accordingly and not miss a thing. For more ideas, check out our food and drink calendar.
Bluebird Ice Cream
This small-batch ice cream shop is currently serving shamrock ice cream, a vanilla-mint flavor colored naturally green with mint and available in scoops or in a milkshake. They’re also scooping a vegan passionfruit coconut creamflavor.
Central District Ice Cream
This month, the lineup at the Central District ice cream shop known for their bold and unique flavors includes Chocolate Berbere, a Ghirardelli chocolate ice cream with Ethiopian berbere spice blend; Tiramisu, a coffee and rum mascarpone ice cream with ladyfinger crumbles; Salted Duck Egg, an ice cream version of the Filipino delicacy itlog na maalat (an egg preserved in salt); S’mores, a roasted marshmallow ice cream with chocolate covered graham crackers; PB Girl Scout Cookies, peanut butter ice cream with a Tagalong and Do-si-do crumble; Ube Strawberry, an ube and strawberry swirled ice cream; Rogue Hazelnut Brown Ale, a hazelnut brown ale ice cream with chopped hazelnuts; and Lemon Rose, a dairy-free flavor with a spiced lemon and rose flavored cashew milk base.
The Greenwood vegan ice cream parlor is serving a special sundae designed by Greenwood Elementary students through the end of the month, with mint chip ice cream, cookie dough, whipped cream, sprinkles, and a cherry. 30% of sales will be donated to Greenwood Elementary.
The cupcakery’s March flavors include Whiskey Maple Bacon, a vanilla butter cupcake frosted with whiskey maple buttercream and (optional) bacon crumbles), and the Grasshopper, a rich chocolate cupcake with peppermint buttercream dipped in house-made chocolate (also available in a gluten-free version).
Frankie & Jo’s
The plant-based ice creamery’s seasonal flavors for March are Kombucha Creamsicle, a tangy sorbet made with Healthade’s blood orange-carrot-ginger kombucha and swirled with sweet cream ice cream; Chocolate Tahini Supercookie, a chocolate tahini ice cream with swirls of chocolate sauce and chunks of house-made adaptogenic cookie dough (which contains herbs to help the body adapt to stress); and Rhubarb Yuzu Yogurt, a returning flavor with house-fermented coconut yogurt, roasted rhubarb, and yuzu juice.
Through March 17, the Woodinville roadside tavern will be serving a “St. Patty’s Lamb Burger Special” with ground lamb patty, Swiss cheese, tater tot cake, sautéed red purple cabbage and onions, house-made Guinness stone-ground mustard, and a sunny egg, on the Tavern’s Grand Central potato bun. They’ll also have a boozy Irish coffee milkshake with Jameson whiskey and Kahlua.
The molten hot cakery’s spring menu includes Rhubarb Bread Pudding with Grand Central Bakery potato bread soaked in vanilla custard with roasted rhubarb, vanilla ice cream, and rosé rhubarb syrup (a new addition to the bread pudding this year); Toasted Caramel Popcorn Shake with popcorn coated in dry-burned caramel sauce, Bluebird vanilla ice cream, popcorn-infused coconut milk, and pieces of caramel popcorn; Golden Milk with turmeric, ginger, and orange (available with Fresh Breeze milk or coconut, oat milk, or cashew milk); and a Coconut Lime Cookie, with toasted coconut, lime zest, and lime glaze. For March, their molten cake of the month is Lemon Lavender, a dark chocolate molten cake filled with lemon lavender curd served with vanilla ice cream, a lavender shortbread square, and honey caramel sauce, and their vegan shake of the month is the Salty Chocolate Espresso Cookie Shake with Frankie & Jo’s Brown Sugar Vanilla ice cream, chocolate ganache, Blue Star espresso, and a salty espresso cookie crumble.
The macaron maven’s March flavors are Cinnamon Roll and Irish Chocolate, while their winter flavors include Birthday Cake, Earl Grey, and PB&J.
The burger joint’s current weekly special is the Beecher’s Marco Polo Burger, with Beecher’s Marco Polo cheese, peppercorn sauce, sauteed mushrooms, Hills bacon, Painted Hills grass-fed beef, and mayo on an everything-spiced bun, available until Monday, March 11. (We’ll update here when the next week’s special is announced.)
Macrina Bakery’s special St. Patrick’s Day menu, available through March 20, includes Irish soda bread, corned beef brioche, Boston cream cupcakes, Guinness chocolate mousse cake, mini Irish cream cheesecakes, chocolate mint cream tartlets, leprechaun cupcakes, chocolate mint cups, and brown shortbread St. Patrick’s Day cookies. Orders must be placed by noon, two days in advance.
To greet spring, the vegan donut chain’s seasonal flavor this month is Bunny Whiskers, a vanilla cake donut with a raspberry glaze and shredded coconut.
Molly Moon’s Ice Cream
For Women’s History Month, owner Molly Moon Neitzel is paying tribute to women she admires with four seasonal ice creams inspired by their favorite flavors: Balsamic Strawberry, a former permanent flavor and fan favorite with strawberry ice cream swirled with balsamic reduction inspired by Molly’s mother; Vegan Lemon Meringue Pie, a vegan flavor inspired by Plum Bistro chef and owner Makini Howell’s mom’s vegan lemon meringue pie with graham cracker crumbles and mini marshmallows; Mintinum Chip, a flavor inspired by Restaurant Opportunities Centers United co-founder and president Saru Jayaraman (named in honor of her work to fight for increased minimum wage) with fresh mint ice cream and swirls of minty chocolate hard shell; and Chocolate Salty Caramel, a chocolate ice cream swirled with ribbons of salty caramel in honor of Patty Murray.
Rachel’s Ginger Beer
The spicy-sweet soda shop’s current seasonal flavor is the sunny Spring Punch, with pineapple, tangerine, and carrot.
The Central District doughnut shop’s March flavors include matcha mochi, mint chocolate, pineapple upside-down fritters, Irish coffee, a maple bacon cruller (Fridays only), and Boston cream (Sundays only).
Salt and Straw
For March, the Portland-based artisan ice creamery is diving into their “flavor vault” to bring back some of their most popular seasonal flavors of all time: Pots of Gold & Rainbows, their most popular flavor with Lucky Charms cereal-infused sweet cream ice cream base and rainbow marshmallow “charms”; Wild-Foraged Berry Slab Pie, a flavor with wild-foraged blueberries, blackberries, huckleberries, cranberries, cherries, and other fruit in a salted vanilla base with flaky golden pie crust pieces; Smoked Sea Salt & Chocolate Crack, a flavor inspired by a dessert created by chef Naomi Pomeroy of Beast in Portland, with a light sea salt base and crackly bits of chocolate with roasted grains of Japanese short-grain rice; Cupcake Royale’s Salted Caramel Cupcake, a fleur de sel-spiked base with both cubes and crumbles of salted-caramel-buttercream-frosted chocolate cake for an effect reminiscent of ice cream cake; and Silencio Black Tea & Coconut Stracciatella, a vegan and dairy-free flavor with a tea base with notes of cigar leaf, black pepper, and ripe pineapple and shards of chocolate.
The gourmet cupcake bakery has ushered in Girl Scout cookie season with their Thin Mint cupcakes: a Valrhona chocolate cupcake with a Girl Scout cookie baked into the bottom, filled with mint buttercream and dipped in minty Belgian chocolate ganache (also available in a vegan version).