Every May Salt & Straw dedicates the month to the magic of spring’s awakening. April showers bring May flowers and what better way to honor their beauty than by eating them? While I’m not a huge fan of floral ice cream’s I am a major mark for that sweet sweet nectar created with flowers via super buzzy bee love. Honey creates the foundation for some of the tastiest bases I’ve ever had, and while I’ll pass on Jasmine Chocolate Chip, and I can never turn my back on a pint of Pooh’s favorite. Wildflower Honey with Ricotta Walnut Lace Cookies combines honey ricotta ice cream with a hint of lemon and homemade whole oat and walnut lace cookies frosted with buttery ricotta icing.