I know everybody’s excited for the grand opening of Magnum Manila! Who wouldn’t? Imagine, you get to create your own Magnum ice cream! For only Php100.00, you get to choose from a vast variety of toppings, the kind of ice cream flavor and the coating you prefer.
Look what I did during my visit… Since I am not a big fan of chocolate, I chose a vanilla ice cream base in gold coating. I topped it with chocolate crunch balls, crushed pretzels and queso de bola shavings. Finally, for the drizzle, I went for milk chocolate. Voila!The perfect sweet and salty combo! Let it sit for 2 minutes to allow the coating to solidify so you can enjoy the crunchy goodness that Magnum is known for. Enough time to take a picture of your own creation.
For my 2nd bar, I shared it with my husband. It’s still a vanilla bar but this time around we opted for a dark chocolate coating. We went for a quirky combination of toppings: sea salt, pistachio, queso de bola shavings and chili flakes. We chose a gold drizzle to finish it off.It was delightfully good! The slight zing from the chili flakes complimented the rest of the ingredients. Spicy hot specks on frigid cold ice cream is amazingly like a match made in heaven!
The recommendation is to use 3 toppings in order to fully enjoy the flavors. But you can go for all of the toppings if you are the adventurous type!
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Chef Him Uy de Baron, the executive chef of Chef Cuisine and owner of Nomama is the man behind the savory dishes on the Magnum Manila menu and Chef Miko Aspiras, an award winning pastry chef in global competitions and is one of the pastry chefs of a premier hotel in the country is the man who created all the dessert dishes.