Vanilla Caramel Ice Cream

Small jar of Vanilla chocolate caramel marble ice cream, 120ml.

Weight: 0.115kg

Dimensions : 7 cm x 7 cm x 4 cm

Quantity

Available

Home delivery in France with Chronofreeze

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Click and collect in Paris

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Intense Dark Chocolate Ice Cream See product

Vanilla Caramel Ice Cream

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A few words about
our creations...

We owe our thanks to the iced universe of La Glacerie Paris for this new Vanilla Caramel Ice Cream marbled with chocolate caramel. A simple, effective duo of gourmet goodness. Imagine an ice cream made from the best vanilla beans submerged in chocolate caramel. Soft and velvety, the vanilla ice cream coats the melty, lightly crunchy caramel chips. Skillfully reinventing pure indulgence, David Wesmaël fine-tunes sensation in this balanced, tasty, and decadent creation.

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.
Storage temperature: -18 °C
306860
5814049784

Start of the mouth: sweet
Mid-palate : Vanilla, Caramel and Chocolate
Finish: slightly bitter, slightly sweet

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

Average nutritional values per 100g : Calories (Kcal) : 195, Calories (kJ) : 815, Total Fat (g) : 8.5, Saturated Fat (g) : 4.8, Total Carbohydrate (g) : 25, Total sugar (g) : 19, Protein (g) : 4.2, Salt (g) : 0.30

This product contains

Egg
Milk

Savoir-Faire and craftsmanship

Made with natural ingredients and churned by hand, the ice creams and sorbets of La Glacerie Paris for La Maison du Chocolat stand out for their pure, genuine flavors. The secret? Only a few top quality ingredients: farm-fresh milk, crème fraîche, sugar, eggs. A delicate art, combining creativity and advanced technique. In ice cream making, everything counts: the balance of ingredients, order of mixing, resting time before going into the ice cream maker, and churning speed. In Lille, the workshop runs on an artisanal scale using traditional methods, making a small selection of ice creams. The lightness of the ice creams and sorbets is ensured by careful work on their texture.