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Brief Published: 2 Jul 2013

IceCaron: Latest Dessert Mash-Up


Hot on the heels of global sensation the Cronut – a half-croissant, half-doughnut hybrid conceived by French pastry chef Dominique Ansel – comes the IceCaron, created by French luxury patisserie Ladurée. The new hybrid dessert is a fusion of ice cream and macaron. 

Known for its colourful double-decker macarons and Parisian-style tearooms and shops, the inventive patisserie’s IceCaron is available in a variety of tantalising flavours and served in a delicate paper cup. The sweet treat is being retailed at the brand’s New York outpost.

This product line is noteworthy not only for its appealing texture and colour properties, but also because it was devised by a traditional luxury marque that has tapped a global food trend and created a unique interpretation that represents its sophisticated brand positioning.

For more on how ice cream is being used as a vehicle to capture new consumer audiences, particularly in the realms of health and wellness, see The Ice Cream Dream. To see how ice cream can be paired as a savoury accompaniment to meat and fish dishes, see Stylus’ coverage of IFE 2013.