This heritage brand of ice cream, with over a century behind it, upgrades its entire range of products to Magnolia Gold Label
For those who grew up in the ’70s and ’80s, 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 still-summer heat and rainy season humidity causing discomfort and unease, ice cream has become a welcome indulgence and source of comfort. That there are now multitudes of brands and flavors, all easily accessible via delivery services, 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 US army, is said to have first introduced the brand to local customers.
For both long-time fans of the classic Magnolia 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.
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 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 at Magnolia Gold Label.
Through Magnolia Gold Label, the Magnolia story continues into a new era. For both long-time 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.
Magnolia Gold Label comes in over 20 creamy flavors, all made with fresh carabao’s milk and flavors from all-natural ingredients. It has the classics like Vanilla, Chocolate, Ube, Avocado, Mango, Cookies & Cream, Double Dutch, Rocky Road, and exciting new flavors that include Choco Peanut Butter, S’mores, Avocado Macchiato, Wintermelon Milk Tea, Tablea Yema, Taro White Cheese, Kesong Puti, Latte Choco Brownie, Ube Keso, and Mango Dark Chocolate.
Magnolia Gold Label is available at all leading supermarkets and online through The SMC Hub at https://thehub.sanmiguel.com.ph, Lazada, Shopee, Rarefood, Freshmart.ph, Frozen MNL, Ice Box MNL, and Instamart.
Treating yourself to a pint (or tub) of Magnolia Gold Label Ice Cream? Upgrade each scoop by trying these five delectable recipes that are guaranteed to melt your ice cream-loving heart.
FUNNEL ICE CREAM SANDWICH
Five servings
Ingredients:
200g pack Magnolia Pancake and Waffle Mix
1/3 cup cornstarch
½ 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:
- Mix pancake mix, cornstarch, water, and egg in a bowl. Transfer batter into a squeeze bottle.
- 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 three-inch rounds. Fry until golden brown, turning once with a tong. Remove and drain on paper towels.
- 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.
GOOEY DOUBLE DUTCH ICE CREAM SANDWICH
Four servings
Ingredients:
8 pc Chocolate chip cookies
1 cup Chocolate spread
4 scoops Magnolia Gold Label Ice Cream Double Dutch
½ cup Sprinkles or nuts
Procedure:
- Arrange four pieces of cookies on a tray with the flat surface facing up.
- Apply chocolate spread on the flat surface of the four cookies, then add one scoop of the ice cream.
- Use another cookie to sandwich the ice cream then roll the ice cream portion in sprinkles or nuts.
- Consume immediately.
GRILLED PINEAPPLES WITH CARAMEL SAUCE ALA MODE
Six servings
Ingredients:
1 whole Pineapple, peeled then sliced
¼ cup Softened Magnolia Gold Butter Unsalted
¼ cup Brown sugar
6 scoops Magnolia Gold Label Ice Cream Vanilla
½ cup Coarsely chopped peanut brittle
Caramel sauce
1 cup Sugar
2 tbsp Corn syrup
250ml pack Magnolia All-Purpose Cream
¼ cup Magnolia Gold Butter Unsalted
6 pcs Barbecue skewers
Procedure:
- Skewer each pineapple then brush with butter and sprinkle with brown sugar. Grill until caramelized. Set aside.
- Caramel Sauce: In a saucepan, combine sugar and corn syrup and cook over medium heat until amber in color. Slowly stir in cream. Mix well. Turn off heat then add butter. Mix and let cool. Transfer to a squeeze bottle.
- Top each grilled pineapple with a scoop of ice cream then drizzle with caramel sauce. Sprinkle peanut brittle on top.
ROCKY ROAD AND HONEYCOMB CRUNCH
One to two servings
Ingredients:
5 scoops Magnolia Gold Label Ice Cream Rocky Road
Store bought whipped cream
Honeycomb Candy
1 cup sugar
1/3 cup corn syrup
1/3 cup water
2 ½ tsp baking soda
Procedure:
- To make the honeycomb candy, line an 8x8-inch pan with parchment/wax paper.
- Combine sugar, corn syrup, and water in a medium saucepan. Mix until sugar is dissolved and bring to a boil over medium heat. When it reaches 300°F, remove from heat and stir in baking soda until completely combined but do not over mix.
- Spread onto a jelly roll pan and cool down for about 1 hour. Break into pieces and serve.
- Scoop ice cream into a large bowl/serving boat. Top with whipped cream and arrange chunks of honeycomb candy in between ice cream scoops and sprinkle with coarsely crushed honeycomb candy on top.
AVOCADO FREAKSHAKE
Six Servings
Ingredients:
1.5 L tub Magnolia Gold Label Ice Cream Avocado Macchiato
250 ml pack Magnolia Full Cream Milk
Toppings:
250 g pack Magnolia All-Purpose Cream, chilled and whipped
Assortment of toppings: wafer, pretzel sticks colored sugar, pastel colored candy sprinkles, gummy bears
Procedure:
- In a blender, combine ingredients for milkshake and blend until smooth. Pour in tall glasses.
- Pour whipped cream in piping bag with star tip. Pipe into milkshake.
- Assemble toppings as desired.