Tuesday, December 25, 2018

Time to Indulge with the Creamiest Ice Cream Collection from Magnolia



Just when you thought that your favorite ice cream couldn't get any better, Magnolia Ice Cream - the home of the Filipino's favorite desserts - mixes things up with a special ingredient that is sure to excite your taste buds!

Every scoop of the new and improved Magnolia Ice cream Best of the Philippines' collection now becomes a thick spoonful of heaven with the addition of carabao's milk -making every bite an extremely creamy and satisfying delight.

At an affordable price of Php 250 per tub, it's the perfect treat that can be shared with family and friends!

Choose from  8 creamy and unique flavors made from the perfect fusion of Filipino favorites and trendy ingredients: Avocado Macchiato, Taro White Cheese, Tablea Yema, Mango Dark Chocolate, Mango Salted Caramel, Ube Caramelized Sugar, and Ube Keso.

Imagine enjoying a scoop of Avocado Macchiato- a crowd favorite made with freshly picked avocados churned smoothly with carabao's milk to create an impeccably creamy texture, topped off with tablea bits and macchiato ripple.  You'll definitely feel the smoothness and extra creaminess as soon as your first bite!

And then there's my favorite, the decadent Tablea Yema, which has everything I wanted in a strong and authentic ice cream.  Perfectly balanced with the sweetness of yema and the deep flavor of chocolate, and it's a creamier version of the dark chocolate ice cream swirled with childhood favorite yema fudge and ripple!

You can now indulge in these and more delightful and luscious treats made even better with carabao's milk.  Available at your nearest supermarkets and groceries.  For more information, follow Magnolia Ice Cream's social media accounts:

Facebook: https://www.facebook.com/MagnoliaIceCreamPH/
Twitter:  https://twitter.com/magnolia_icph
Instagram:  https://www.instagram.com/magnoliaicecreamph/

1 comment:

  1. This blog is very Awesome and mind-blowing. Thanks for sharing this information with this blog.

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