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Caramel Almond Shots

So simple yet so tasty, this delicate dessert is the perfect light end to a meal.
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  • Serves


  • Difficulty


  • 4 scoops of Carte D’Or Caramel Ice Cream (100g/200ml)
  • 12 tsp maple syrup
  • 30g whole almonds
  • 20g caster sugar
  • 1 Pack the Carte D’Or Caramel Ice Cream into 4 shot glasses that have been lined with cling film, place in freezer for 30 minutes.
  • 2 Heat 4 teaspoons of the maple syrup in a small frying pan over a low heat.
  • 3 Add the whole almonds and toss in the warm maple syrup for 1 minute.
  • 4 Place the caster sugar on a small plate and toss the warm almonds into the sugar so they are coated.
  • 5 Turn the shot glasses over and release the ice cream onto a serving plate, remove the cling film.
  • 6 Drizzle 2 teaspoons of maple syrup over each tower.
  • 7 Serve with the sugar coated almonds.