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Duck Island Has Teamed Up With Micro-Bakery Mor to Create a Delicious Almond Croissant Ice Cream

Thought nothing could beat your morning almond croissant and coffee combo? Think again.
By Sarah Templeton
January 26, 2023
By Sarah Templeton
January 26, 2023

We thought there was no better combination in the world than an almond croissant and a coffee — until now. Two beloved local brands — both firm CP faves — have teamed up to create a pastry-based ice cream we couldn't have imagined in our wildest dreams.

From the ice cream connoisseurs at Duck Island is this new almond-croissant ice cream, stuffed with real croissant pieces from the patissiers at Tāmaki Makaurau-based micro-bakery Mor.

How does it work? Well, Mor's signature croissants have been toasted and infused into creamy ice cream, along with nutty brown butter for a golden, buttery scoop. Because no scoop is complete without a little crunch, it's then mixed with toasted almonds and chunks of orange-clove-anise spiced frangipane.


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A post shared by Duck Island (@duckislandicecream)

Duck Island took to Instagram to announce the first collab of the year, calling it a "flavour bomb unlike any ice cream we've made before". It also promised a delicious giveaway coming later this week, so keep your peepers peeled for that one.

The new collab sounds a little bit like the Vogel's bread and butter ice cream that turned out to be a (disappointing) April Fool's joke — but we can confirm this announcement is all real, baby.

You can grab the new flavour at any Duck Island store around the country – including the new pastel-pink Takapuna outpost — now. And if that's whetted your appetite for more delicious baked goods, check out Mor's full range of croissants, pastries and other treats that you can have delivered right to your door.

Duck Island and Mor's new almond croissant ice cream is available at any Duck Island store around the country now — head to Auckland's Newmarket, Ponsonby or Takapuna stores, or the Hamilton and Wellington outlets to get your scoop.

Published on January 26, 2023 by Sarah Templeton
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