Walls ice cream have teamed up with TV chef Gino D’Acampo to create 4 exciting new recipes using Walls and Carte D’Or ice creams. They’re easy to make, great fun for all the family and most importantly delicious to eat!

Wall’s Cream of Cornish layered coffee gelato

Vanilla ice cream Tiramisu

Serves 4


300ml cold strong black coffee, preferably espresso

350g Wall’s Cream of Cornish vanilla ice cream

5 tablespoons Amaretto liqueur

2 medium eggs, separated

3 tablespoons caster sugar

250g mascarpone cheese

About 24 savoiardi biscuits (sponge fingers)

Cocoa powder, for dusting


Pour the cold coffee into a large bowl, mix in 3 tablespoons of the Amaretto and set aside.

Place the Wall’s Cream of Cornish vanilla ice cream in a bowl and with the help of a fork, press down on the ice cream until you get the texture of whipped cream. Set aside.

Beat the egg yolks and sugar in another large bowl for about 5 minutes until thick and pale. Fold in the mascarpone cheese.

Use a metal spoon or a fork to gently fold in the vanilla ice cream.

Beat the egg whites in a third large bowl until soft peaks form. Fold them quickly, but gently, into the cream mixture, then add the remaining liqueur, trying not to lose the volume.

Dip each biscuit into the coffee for just 2 seconds and no longer, otherwise the biscuits will go soggy. Drain and use to cover the bottom of a glass dessert bowl about 8cm across.

Spread some of the cream mixture over the biscuits, then repeat the process. Smooth the surface with the cream mixture, cover with cling film and chill for about 2 hours to allow the flavours to develop.

Just before serving (and not before or the cocoa powder will go bitter), remove the cling film and dust with cocoa powder.

Pasticcio di Viennetta

Viennetta mess

Serves 4


200g Wall’s Viennetta Vanilla

800g fresh ripe strawberries
1 tablespoon icing sugar, sifted

200g thick Greek-style yoghurt 
6 ready made plain meringues


Wash and dry the strawberries, remove any green bits. If they are large, cut in half.

Place 600g of strawberries in a large bowl. Dust with icing sugar, gently mix and chill for an hour. 

Place the remaining 200g of strawberries in a food processor and blitz into a purée, adding a dash of liqueur to taste, and chill. 

Cut the Wall’s Viennetta into 1cm cubes and place into a large bowl, fold in the yoghurt, and chill.

Roughly crush the meringues into bite-sized pieces and set aside. 

When you are ready to serve, gently toss the Viennetta, meringue and strawberries together.

Divide the lot between 4 tall dessert glasses.

Drizzle over the strawberry purée.

Coppette di cioccolato e gelato

Raspberry chocolate mousse with rum and raisins ice cream

Serves 6

Ingredients: 200g of good quality dark chocolate, chopped

6 large scoops of Carte D’Or Rum & Raisin ice cream

3 tablespoons of pistachio nuts, crushed

4 medium size eggs

1 un-waxed orange

200g raspberries


Melt the chocolate in a heatproof bowl over a pan of simmering water, ensuring that the base of the bowl does not touch the water. Set aside to cool but not to harden.

In the meantime, separate the egg yolk from the whites and place in 2 dry, clean bowls.

Whisk the egg whites until stiff.

Beat the egg yolks together with the juice and zest of the ½ orange for 2 minutes.

With a metal spoon, gently fold the melted chocolate in the egg yolks mixture a little at the time.

Lastly,fold in the egg whites with the nuts mixing all the ingredients together.

Divide the raspberries between 6 medium size cappuccino cups.

Pour the chocolate mixture over the raspberries and cover with cling film. Leave to rest in the fridge for 3 hours until set.

Just before serving, remove the cling film and place a scoop of Carte D’Or Rum & Raisin ice cream on top.

Decorate with more orange zest sprinkled on top of the ice cream.

Banana and Vanilla shake

Serves – 2

Ingredients: 1 ripe banana (peeled and cut into chunks)

4 scoops of Wall’s Soft Scoop vanilla ice cream

½ teaspoon of ground cinnamon

1 tablespoon of maple syrup

100ml of milk

1 chocolate flake

1 handful of crushed ice


Place the banana chunks in a blender with the cinnamon and the maple syrup. Pour in the milk and blend for 1 minute until smooth.

Add in the crushed ice and Wall’s Soft Scoop vanilla ice cream and blitz for a further 30 seconds.

Pour the shake in 2 serving glasses.

Sprinkle with crushed chocolate flake on top.