Caramel Almond Shots

1. 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. 2

   Heat 4 teaspoons of the maple syrup in a small frying pan over a low heat.

3. 3

   Add the whole almonds and toss in the warm maple syrup for 1 minute.

4. 4

   Place the caster sugar on a small plate and toss the warm almonds into the sugar so they are coated.

5. 5

   Turn the shot glasses over and release the ice cream onto a serving plate, remove the cling film.

6. 6

   Drizzle 2 teaspoons of maple syrup over each tower.

7. 7

   Serve with the sugar coated almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.