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Whether it’s heaped on top of a crumble, neatly scooped alongside a brownie, or simply enjoyed straight from the tub, one thing’s for sure: Carte D’Or promises to give you a dessert experience unlike any other. Combining quality ingredients with over 40 years of culinary expertise and artistry, the result is a wonderfully indulgent range of ice creams that provide a special flourish to the end of any meal.
When it comes to sourcing high-quality ingredients, Carte D’Or goes the extra mile – quite literally. Take the Madagascan Vanilla ice cream, for instance. Sustainably sourced from the Sava Region in Madagascar, hand-pollinated, hand-picked and traditionally cured Rainforest Alliance Certified vanilla beans are to thank for its sumptuous depth of flavour. Then there’s the Indulgent Chocolate ice cream, which uses some of the world’s finest Rainforest Alliance Certified cocoa from Ecuador, often referred to as “black gold” by locals of the area.
Why not give these mouth-watering desserts a try and see why you get so much M’Or with Carte D’Or for yourself?
This year, Carte D’Or has taken an exciting step towards further reducing its environmental footprint, by moving its full range to responsibly sourced, recyclable paper tubs. Made with 93% less plastic*, this new and improved packaging will save more than 900 tonnes of virgin plastic every year!
*Compared to our previous packaging
Why not give these tempting recipes a go?
Fill your profiteroles with Carte D’Or’s classic Madagascan Vanilla ice cream for the ultimate summery twist
1. Heat the oven to 220°C/200°C fan/gas 7 and line a large baking sheet with baking paper. Heat the butter and 150ml water in a pan over a medium heat until the butter melts, then bring to the boil. Add the flour, along with a pinch of salt, and beat with a wooden spoon until the mixture forms a ball and comes away from the edges. Take off the heat and leave to cool for at least 15 mins before gradually beating in the egg, making sure it’s fully incorporated before adding more.
2. Once the mixture reaches a dropping consistency, use a piping bag or spoon to make 10 mounds on the baking tray, leaving 3cm between each one. Smooth the tops with a wet finger, then bake for 20-25 mins until golden and crisp. Remove from the oven and set aside to cool.
3. Heat the milk in a microwaveable bowl and stir in 75g of chopped chocolate until melted. If it’s too thick, add a splash more milk. Once the profiteroles are cool, cut in half and fill each one with a scoop of ice cream. Carefully stack the profiteroles on top of each other and drizzle over the chocolate and salted caramel sauces. Grate over the remaining dark chocolate and serve immediately.
Give this retro dessert a sophisticated update with pistachios and Carte D’Or’s irresistibly creamy Delightful Strawberry ice cream
1. Mix the butter, biscuits and 50g of pistachios in a large bowl until fully combined, then press into the base and sides of a 23cm fluted loose-bottomed tart case and freeze for 20 mins.
2. Whisk the egg white to soft peaks before gradually adding the sugar. Whisk for another 5 mins, until stiff and glossy, then remove the biscuit base from the tin and put on a baking tray. Scoop balls of the ice cream into the centre, leaving a 2cm gap around the edge and layering with the remaining pistachios as you go.
3. Spoon the meringue over the ice cream, making sure the tart is fully covered with no gaps. Use a spatula to swirl into peaks, then freeze for at least 4 hours or overnight. When ready to serve, use a blow torch to turn the meringue golden brown. Slice and enjoy immediately.
Add a touch of indulgence to your doughnuts with Carte D’Or’s delectable Madagascan Vanilla & Brownies ice cream
1. Line a baking tray that fits in the freezer with baking paper. Toast the hazelnuts in a dry, hot frying pan for 1 min until golden. Allow to cool then finely chop and set aside on a plate.
2. Melt the chocolate in a small, deep heatproof bowl in short bursts in the microwave. Allow to cool for 5 mins while you cut the doughnuts in half. Next, spoon 1-2 scoops of ice cream onto one half of each doughnut, then place the other half on top to create a sandwich.
3. Lie the baking tray in the freezer, then dip one half of a doughnut sandwich into the melted chocolate before rolling in the chopped hazelnuts. Place the doughnut onto the baking tray and repeat with the remaining doughnuts. Freeze for at least 1 hour before serving.
Since 2016, Wall’s has been working with Save the Children and leading vanilla supplier Symrise to improve the lives of vanilla-farming communities in the SAVA region of Madagascar, helping to secure a sustainable source of vanilla while ensuring the local communities can build a better future. The programme has already made a difference to the lives of more than 60,000 people.