Madagascar Vanilla Ice Cream

Petit pot of ice cream with vanilla from Madagascar, 120ml.

Weight: 0.115kg
Home delivery in France with Chronofreeze
Click and collect in Paris

A few words about
our creations...

We owe this petit pot of Ice Cream with Vanilla with beans from Madagascar to the frozen universe of La Glacerie Paris. Here we taste the natural aromatic typicities of Bourbon vanilla from  Madagascar drawing out some woody, slightly smoky vanilla notes. Intense, this vanilla with character unleashes a lovely finish on the palate. We like the density of its suave texture decidedly more reserved.

  • Optimal consumption duration* : From 7 to 711 days *Optimal duration of consumption as well as the date indicated on the back of the product are indicatives dates. However, we advise you to enjoy your chocolates sooner in order to benefit from all their smoothness.
  • Price per kilo: €56.52/kg
  • Storage temperature: -18 °C


A texture and a suave density, with a beautiful length in mouth, which lets appreciate all the complex notes of the vanilla of Madagascar.

We advise you to keep your ice cream in its original packaging in your freezer (-18°C). Never refreeze a defrosted product.


MILK, CREAM, sugar, EGGS, dehydrated glucose syrup, skimmed MILK powder, MILK fat, CREAM non-fat dry matter, vanilla pods, carob gum, guar gum.

Nutritional values

Average nutritional values per 100g : Calories (kcal) : 241, Energy (kJ) : 1008, Total Fat (g) : 13.76, Saturated fatty acids (g) : 8.14, Total carbohydrate (g) : 23.87, Sugar (g) : 17.93, Proteins (g) : 4.63, Salt (g) : 0.32


This product contains

  • Egg
  • Milk

Savoir-Faire and craftsmanship

Made with authentic ingredients and churned in an artisanal way, the Ice Creams and Sorbets of La Glacerie Paris for La Maison du Chocolat stand out for their frank flavors. The secret? A few top-quality ingredients, farm fresh milk, fresh cream, sugar, eggs… A delicate art, bringing together creativity and technical sophistication, to produce one ice cream, everything counts: the balance of the ingredients, the order in which they are blended, the rest time before being put into the ice cream maker, and the churning speed.  In Lille, the close-knit atelier only churns in an artisanal way:  the overrun of ice cream is very reduced. The lightness of the ice creams and sorbets is ensured by the unique work with texture.