Looking for a taste of nostalgia or new treats? Look no further

FOR those who grew up in the 1970s and 1980s, a trip to the Magnolia Ice Cream House on Aurora Boulevard in Quezon City was a treat to look forward to. Life’s major milestones were celebrated there—a birthday, graduation, first date, a family reunion or even just a weekend outing. The rich, sweet, fruity flavors of banana splits, parfaits and cobblers, combined with the warm and wholesome atmosphere, make up many unforgettable memories.

Fast forward to the present, and with the summer heat and rainy season humidity causing discomfort and unease, ice cream has become a welcome indulgence, a source of comfort. That there are now multitudes of brands and flavors shows that ice cream continues to be a favorite treat of Filipinos, regardless of age.

Yet, decades since the original ice cream house closed, Magnolia Ice Cream remains an enduring, well-loved name, with its rich, solid heritage that extends all the way back to 1899, when an American cook in the United States army is said to have first introduced the brand to local customers.

Today, Magnolia Ice Cream marks another milestone in its history as it upgrades its entire range of products to Magnolia Gold Label. The use of the classic Gold Label brand means all ice cream flavors are of premium quality, using fresh carabao’s milk, and certified pure with no artificial flavors added.

“As an integral part of every Filipino’s rich heritage, Magnolia has always taken pride in offering ice cream lovers the best of the best. By transforming Magnolia Ice Cream into Magnolia Gold Label, we ensure that every spoonful of our product is carefully crafted and contains premium ingredients. This is the mark of a truly world-class Filipino ice cream,” says Imee Dumaual, Group Product Manager of Magnolia Gold Label.

Through Magnolia Gold Label, the brand’s story continues into a new era. For both longtime fans of the classic brand and today’s younger generation of consumers, the brand aims to evoke the simple joys of having delicious, premium quality ice cream, made by Filipinos for Filipinos.

Here is one of the delightful recipes you can do with a Magnolia Gold Label.

FUNNEL ICE CREAM SANDWICH

200g pack Magnolia Pancake and Waffle Mix 1/3 cup cornstarch

1/2 cup water

1 pc Magnolia Brown Egg

1 cup cooking oil

200 grams bittersweet chocolate, grated 5 scoops Magnolia Gold Label Ice Cream Ube

PROCEDURE:

1. Mix pancake mix, cornstarch, water, and egg in a bowl. Transfer batter into a squeeze bottle.

2. Heat oil in a non-stick frying pan. Gently squeeze the bottle gradually swirling the batter outward in circular motion, or criss-cross back and forth to make about 3” rounds. Fry until golden brown, turning once with a tong. Remove and drain on paper towels.

3. Melt bittersweet chocolate then dip one side of funnel cake into melted chocolate. Sandwich one scoop of ice cream between two funnel cakes. Freeze before serving.

Makes 5 servings.