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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Ice Cream/Sorbet/Frozen Yogurt

PRODUCT: Yasso Yogurt Pops

yasso-sea-salt-ps-230

Sea Salt Caramel, an inspired flavor. Photo
courtesy Yasso.

 

Yasso’s new yogurt pop flavors are more exciting than the original crop, and we’ve been enjoying every one:

  • Chocolate Fudge
  • Dark Chocolate Raspberry (raspberry dipped in dark chocolate)
  • Mint Chocolate Chip
  • Peanut Butter Cup (a PB pop dipped in dark chocolate)
  • Sea Salt Caramel
  •  
    The Peanut Butter Cup and Sea Salt Caramel yogurt pops are standouts, given the rarity of such flavors in frozen treats. They are beautifully executed.

    Nor could we tear ourselves away from the Dark Chocolate Raspberry and Mint Chocolate Chip. Amazingly, the product developers at Yasso managed to pick our favorite flavors!

     

    The original flavors—Blueberry, Coconut, Mango, Strawberry, Vanilla Bean—weighed in at 70 or 80 calories. With the new flavors the count has been upped a bit, but so has the flavor. You can’t find a better 100-calorie treat or everyday snack (add an extra 10 calories for the chocolate-dipped and 30 calories for the peanut butter).

    Made of Greek yogurt and other natural ingredients, the pops are available at retailers nationwide. The line is certified kosher by OU.

    Learn more at Yasso.com.
     
      

    Comments

    RECIPE: Tequila Watermelon Ice Pops

    We’ve got watermelon left over from July 4th, so today we’re juicing it and transforming it into ice pops—with tequila, thanks to this recipe from LoveAndOliveOil.com.

    Here’s the whole story. Check out the site’s many beautiful recipes.

    RECIPE: TEQUILA WATERMELON ICE POPS

    Ingredients For 6 Pops

  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 1 cup watermelon juice (from about 1/2 a small watermelon)
  • 1 lime, zested and juiced
  • 2 tablespoons tequila
  • Ice pop molds
  •  
    For a red, white and blue theme, toss in some blueberries.

     

    tequila-watermelon-popsicles-loveandoliveoil-230

    Frosty, beautiful and spiked with tequila. Photo courtesy Love And Olive Oil.

     

    Preparation

    1. COMBINE water and sugar in a microwave safe container or glass measuring cup. Heat on high for 30 seconds to 1 minute and stir until sugar is dissolved and mixture is clear. Set aside to cool.

    2. MAKE the watermelon juice: Roughly chop the watermelon. You’ll need about 3 cups of chopped melon to produce about a cup of juice. Run the melon through a food mill if you have one, or crush and then strain through a fine mesh sieve.

    3. COMBINE watermelon juice, sugar syrup, lime juice and zest, and tequila in a small bowl or pitcher. Pour into ice pop molds. Insert sticks and freeze until solid.
     
    MORE GOURMET ICE POP RECIPES

    Beyond the simple treats of childhood, ice pops have been elevated to gourmet treats. Consider adding some of these recipe books to your repertoire:

  • Ice Pops: Recipes for Fresh and Flavorful Frozen Treats: Recipes include chocolate ice pops swirled with vanilla or layered with raspberries, custard-based cheesecake and caramel pops and green tea with pomegranate.
  • Irresistible Ice Pops: Learn to stripe, swirl, and layer flavors within pops to create new flavor combinations.
  • Perfect Pops: The 50 Best Classic & Cool Treats: Beyond fruit and juice, creative, of-the-moment flavors.
  •   

    Comments

    TIP OF THE DAY: Carrot Cake Ice Cream

    carrot-cake-weheartfood-colorfulharvestFB-230

    A new way to enjoy carrot cake! Photo ©
    WeHeartFood.com.

     

    In 10 years of writing THE NIBBLE, we’ve covered a lot of ice cream, especially during July—National Ice Cream Month. But here’s a first for us: carrot cake ice cream.

    It’s part of today’s tip: Envision a fantasy ice cream flavor and make it.

    This week, The New York Times acknowledged National Ice Cream Month by publishing a master recipe to help you make any flavor you like.

    We had already found this recipe from the blog WeHeartFood, where Chris and Lisa took one of their (and our) favorite cakes, carrot cake, and turned it into ice cream.

    The recipe incorporates the ingredients of carrot cake—spiced nuts, whiskey-soaked currants and carrots (they’re candied). The recipe takes time, but at the end of it we’ve included our own quick version of carrot cake ice cream.

     
    CARROT CAKE ICE CREAM

    Ingredients For 1 Quart

    For The Spiced Pecans

  • 1 cup pecan halves
  • 1 tablespoon butter, melted
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 tablespoon dark brown sugar
  • 1/8 teaspoon salt
  •  
    For The Bourbon-Soaked Currants

  • 1/4 cup dried currants
  • 2 tablespoon Maker’s Mark or other bourbon
  •  
    For The Candied Carrots

  • 2 cups finely diced carrots
  • 2/3 cup sugar
  • 2 tablespoons light corn syrup
  • 2 cups water
  •  

    For The Ice Cream Base

  • 1 8-ounce package cream cheese
  • 1-1/2 cups low-fat sour cream
  • 2/3 cup sugar
  • 1 tsp chopped lemon zest
  • Spiced pecans
  • Bourbon-soaked currants
  • Candied carrots
  •  
    Preparation

    1. MAKE the spiced pecans. Heat the oven to 350°F. Toss the pecans with the butter. In a small bowl, whisk together the cinnamon, cloves, brown sugar and salt. Pour the mixture over the pecans and toss to coat completely. Spread the pecans on a baking sheet and cook for 12 minutes, gently stirring halfway during baking to candy the nuts. Remove the tray to a rack and cool the nuts completely. Once cool, coarsely chop the pecans. Set aside.

     

    carrots-stems-grimmway.com

    Turn us into ice cream! Photo courtesy Grimway.com.

     
    2. MAKE the spiced currants. In a small saucepan, heat the currants and bourbon until boiling. Simmer until the currants have absorbed almost all of the liquid. Remove from heat and cover the pan. Set aside to cool completely.

    3. MAKE the candied carrots. In a medium saucepan, combine the carrots, sugar, corn syrup and water. Bring to a low boil and cook until the syrup is reduced to about 2 tablespoons and the carrots are translucent and candied, 20 to 30 minutes. Keep an eye on the carrots during the last few minutes so they do not burn. Drain the carrots and set aside to cool.

    4. MAKE the ice cream base. In the bowl of a stand mixer, or in a large bowl using a hand mixer, blend together the cream cheese, sour cream, sugar and lemon zest until smooth. Chill thoroughly.

    5. FREEZE the base in an ice cream maker. After churning, gently fold in the spiced pecans, soaked currants and candied carrot cubes. Freeze until firm.
     
    EASY CARROT CAKE ICE CREAM

    You can use this recipe with any leftover cake, including any icing. This recipe adds inclusions (“mix-ins”) appropriate to carrot cake. If you’re making a different flavor of cake ice cream, consider what to pair—chocolate chips with chocolate cake, for example.

    Ingredients

  • Container of vanilla ice cream, softened
  • Cubed carrot cake
  • Optional inclusions: nuts and currants or raisins
  •  
    Preparation

    1. CUT cake into half inch cubes. Blend into softened ice cream with optional inclusions.

    2. RETURN to freezer and let firm until ready to serve.

      

    Comments

    TIP OF THE DAY: The New Banana Split

    Yesterday for National Ice Cream Month we featured the “new” ice cream sandwich, a sandwich/sundae fusion.

    Today, it’s the “new” banana split in the photo: freed from its roots.

    The traditional banana split is a type of ice cream sundae made in a long dish called a boat (hence the alternate term, banana boat).

    The banana is cut in half lengthwise (the “split”) and placed on the bottom of the boat. The banana is topped with three scoops of ice cream—vanilla, chocolate and strawberry ice cream—placed in a row between the split banana halves. Chocolate, pineapple and strawberry sauces are spooned over the ice cream, in no particular pairing. The sundae is garnished with whipped cream, crushed nuts and a maraschino cherry.

    Check out the history of the banana split, below.

    Then, plan a banana split party, where guests create their modern interpretations. It could become your signature annual event!

     

    banana-split-nouvelle-sushisamba-ps-230

    The new banana split: exciting. Photo courtesy SushiSamba.

     

    BANANA SPLIT HISTORY

    The soda fountains of yore were the equivalent of today’s Starbuck’s, where people met for refreshments and socializing. Soda jerks were the mixologists of their day*, inventing treats to excite customers. Malted milks, banana splits and phosphates emerged at the soda fountains of neighborhood drugstore in the 1890s.

    In those days, “jerk” was not a derogatory term; it referred to the quick, sharp pull as the attendant drew the carbonated water tap forward.

    David Evans Strickler, a 23-year-old apprentice pharmacist at Tassel Pharmacy in Latrobe, Pennsylvania†, enjoyed taking on the soda jerk role and inventing sundaes at the store’s soda fountain. He invented the banana-based triple scoop ice cream sundae in 1904.

    The sundae originally cost 10 cents, twice the price of other sundaes, and caught on with students of nearby Saint Vincent College. In those pre-digital days, news of the nifty new sundae quickly spread by word-of-mouth and written correspondence.

    It must have done well for Strickler: He went on to buy the pharmacy, renaming it Strickler’s Pharmacy.

     

    banana-split-calmilkadvisorybd-230

    Traditional banana split: meh. Photo courtesy California Milk Advisory Board.

       

    The city of Latrobe celebrated the 100th anniversary of the invention of the banana split in 2004. In the same year, the National Ice Cream Retailers Association certified Latrobe as the birthplace of the banana split. It hosts an annual Great American Banana Split Festival in late August (sorry, there’s no website), and the city has the original soda fountain where the banana split was created.

    Others tried their hand at the recipe. One, published in 1907, called for a lengthwise split banana, two cones of ice cream at each end of the dish and a mound of whipped cream in between with maraschino cherry on a top. One end was covered with chopped mixed nuts and the other with chopped mixed fruits. [Source: Wikipedia]

    Here’s the history of the ice cream sundae, and the long history of ice cream in general.

     
    *Their day was the late 1800s through the early 1900s.

    †Latrobe is approximately 40 miles southeast of Pittsburgh. The city population was 8,338 as of the 2010 census.
     
    PARTY TIME: BANANA SPLIT BAR

    How about throwing a banana split party, where guests can invent their on banana splits? Here’s what you need to put together:

  • Ice cream, frozen yogurt, sorbet
  • Sauces: caramel sauce/salted caramel sauce, chocolate sauce, pineapple sauce (or crushed pineapple is a good stand-in), strawberry sauce
  • Bananas, split and/or sliced
  • Chopped nuts (traditional walnuts plus pecans, pistachios and/or slivered almonds)
  • Whipped cream
  • Maraschino cherries
  • Bowls, spoons, scoopers, etc.
  •  
    Ingredients for the “new” banana split:

  • Bananas: caramelized, foster (sautéed in butter and bourbon), fried
  • Cake cubes (the easiest to slice are loaf cakes:carrot cake, chocolate cake, pound cake)
  • Candies: caramel corn/kettle corn, chocolate chips or curls, other baking chip flavors, gummies, mini marshmallows, M&Ms, Reese’s Pieces sprinkles, seasonal candies (like candy corn), toffee bits
  • Crumbled cookies: chocolate waters, meringues, oatmeal cookies, Oreos)
  • Fruits: berries; mango, melon and/or pineapple chunks
  • Wild card: brandied cherries and tart cherries, candied bacon, edible flowers, granola, marshmallow cream
  •   

    Comments

    TIP OF THE DAY: Rhubarb Ice Cream

    While rhubarb has fallen out of fashion since our grandmother’s generation, it is enjoying a renaissance thanks to the efforts of a new generation of professional chefs, who use it in sweet and savory preparations.

    Rhubarb is a spring vegetable. You may still be able to find it in your market, but if you can’t find fresh, frozen rhubarb works just as well in this ice cream recipe.

    Our Nana was a big fan of rhubarb, which she stewed with sugar into a wonderful sweet and tart dessert. Many years ago, we chanced across a celestial dish of rhubarb ice cream at the Grand Central Oyster Bar in New York City. When we returned for more, it was off the menu. Most customers, unfamiliar with rhubarb, weren’t enticed to order it.

    So when we received this recipe from Taste Of Home, we raced to the store for rhubarb and dragged out the ice cream machine.

    Consider making a double or triple batch, since this recipe yields only 2-3/4 cups.

       

    rhubarb-ice-cream-tasteofhome-230

    Pretty in pink: rhubarb ice cream. Photo courtesy Taste Of Home.

     

    RECIPE: RHUBARB ICE CREAM

    Ingredients

  • 3 cups sliced fresh rhubarb
  • 2 cups sugar
  • 1 teaspoon lemon juice
  • 1 cup heavy whipping cream
  •  

    rhubarb-SLT-beauty-230

    The tops, not shown, are large, attractive
    green leaves, but they’re mildly toxic. Photo
    courtesy Sur La Table.

     

    Preparation

    1. PREHEAT oven to 375°F. In an ungreased 13×9-in. baking dish, combine rhubarb and sugar; toss to combine. Bake, covered, 30-40 minutes or until tender, stirring occasionally. Cool slightly.

    2. PLACE rhubarb mixture in a blender; cover and process until pureed. Transfer to a bowl; refrigerate, covered, until cold.

    3. STIR lemon juice into rhubarb. In a small bowl, beat cream until stiff peaks form; fold into rhubarb mixture. Transfer to a shallow 1-qt. freezer container.

    4. FREEZE 1 hour, stirring every 15 minutes. Freeze, covered, overnight or until firm. Yield: 2-3/4 cups.

     

    WHAT IS RHUBARB

    Rhubarb, Rheum rhabarbarum, is a vegetable in the family Polygonaceae.

    The leaf stalks (petioles) are crisp like celery with a strong, tart taste. Rhubarb looks like rosy-pink celery, but is no relation (celery is a member of the Apiaceae family).

    Before it was sweetened by British cooks and turned into pies and other desserts, it was added to soups (try it in lentil soup), sauces and stews—Moroccan tagines and Middle Eastern stews, for example. In the current rhubarb renaissance, it is braised and served with meats and as a savory garnish.

    Be sure to cook only the stems; the leaves, though lovely in appearance, are mildly toxic.

    While rhubarb is botanically considered a vegetable, a New York court decided in 1947 that since it was used in the United States as a fruit, it counted as a fruit for the purposes of regulations and duties. A side effect was a reduction on imported rhubarb tariffs, as tariffs were higher for vegetables than fruits. [Source: Wikipedia]

    And that’s only one example. Science notwithstanding, on May 10, 1893, tomatoes, a red fruit/berry of the nightshade family, were declared a vegetable by the United States Supreme Court. At the time, there were import tariffs on vegetables but not fruits, yet tomatoes were still being subjected to the tax. In 1887, an importing company had sued the tax collector of the port of New York to recover back duties collected on their tomatoes, which they claimed had been wrongfully classified as vegetables. The Court decided that the tariff act should be based “in common language of people,” not botanists, so tomatoes should be taxed like potatoes, carrots, parsnips, turnips, beets etc.

    More proof that justice is blind.

     
    MORE RHUBARB RECIPES FROM TATSE OF HOME

  • Rhubarb Upside Down Cake
  • Pineapple Rhubarb Jam
  • Rhubarb Scones
  • Rhubarbecue
  •   

    Comments

    TIP OF THE DAY: Fancy Ice Cream Sandwiches For National Ice Cream Month

    strawberry-ice-cream-sand-garnished-sugarfactory-230

    The Strawberry Rainbow: sugar cookies with strawberry ice cream, sauce and lots of rainbow sprinkles. Photo courtesy Sugar Factory.

     

    Sugar Factory, which has locations nationwide, shows us how to make memorable ice cream sandwiches to celebrate National Ice Cream Month. The tip: garnish, garnish, garnish!

    In fact, as you can see in the photos, Sugar Factory’s ice cream sandwiches are part sundae! Start with ice cream and cookies, but add on:

  • Candy: crushed candy canes, flavored baking chips (butterscotch, mint, peanut butter, vanilla), mini M&Ms, mini Reese’s Pieces, toffee chips and anything you find at the candy store
  • Chocolate: chips/mini chips, shavings
  • Fancy garnishes: dragées (silver, gold, pastel mix), edible glitter
  • Fruit: berries, cherries, coconut, grapes, mixed fruit salad
  • Cookie garnishes: crushed cookies or cookie crumbs, fan cookies (gaufrettes), mini meringues, rolled wafer cookies (like Pirouettes)
  • Nuts: chopped or whole, toasted or caramelized, mini chocolate chips, mini M&Ms, mini Reese’s Pieces, sprinkles
  • Sauce: caramel, chocolate, maple syrup, strawberry, etc.
  • Sprinkles
  • Whipped cream, marshmallow cream
  •  

     

    COMBINATIONS FROM SUGAR FACTORY

  • Bananas Foster: white chocolate macadamia nut cookies with bananas foster ice cream, garnished with whipped cream and white chocolate shavings.
  • The Classic: chocolate chip cookies with vanilla or chocolate ice cream, garnished with whipped cream and chocolate chips.
  • Minty Goodness: double chocolate chip cookies with mint chocolate chip ice cream, garnished with whipped cream and chocolate shavings.
  • Mudslide: double chocolate chip cookies with coffee fudge ice cream, garnished with whipped cream and Oreo crumbles.
  • Peanut Butter Cup: peanut butter cookies with chocolate ice cream, garnished with whipped cream and Reese’s pieces.
  • Strawberry Rainbow: sugar cookies with strawberry ice cream, garnished with whipped cream and rainbow sprinkles.
  •  
    How about a make-your-own party bar?

     

    classic-ice-cream-sandwich-garnished-sugarfactory-230

    Chocolate garnishes galore, plus silver dragées on top. Photo courtesy Sugar Factory.

     

      

    Comments

    FOOD FUN: Glitter Ice Cream Cones

    glitter-cones-scoopsiesFB-230

    Ice cream cones coated with fucshia edible
    glitter
    . Photo courtesy Chloe Jankowitz |
    Scoopsies.

     

    Celebrate July (National Ice Cream Month), birthdays and other special occasions by making glitter cones. For July 4th, you can make them in red, white and blue.

    These dazzlers were created by Chloe Jankowitz, owner of Scoopsies ice cream shop in Somerville, Massachusetts.

    They’re really simple and fun to make,” says Chloe.

    GLITTER ICE CREAM CONES

    Ingredients For 24 Cones

  • 24 ice cream cones—wafer, waffle or sugar (the difference)
  • Edible glitter/sprinkles
  • 2 cups chocolate chips—bittersweet, semisweet, white or other chip flavor
  • 1/4 cup whole milk
  • Parchment paper
  •  

    Preparation

    1. LINE a cookie sheet or jelly roll pan with parchment paper.

    2. MELT 2 cups of chocolate chips and 1/4 cup whole milk in a saucepan over medium/low heat, stirring frequently. Make sure the chocolate doesn’t burn! Once the chocolate is thick and smooth, turn heat to lowest heat setting. Stir occasionally.

    3. DIP the cones in the chocolate an inch or two deep, using a spoon to make sure chocolate is neatly covering the cone. Scrape the inside of the cone with the spoon, getting rid of any excess chocolate. Place the cone on the tray and let cool for a few minutes. Once the cone has cooled down and chocolate is starting to harden…

    4. POUR sprinkles on the cone while rotating it. Make sure the chocolate is completely covered in sprinkles. Repeat to finish all cones.

    5. PLACE the tray of cones in the fridge for about 30 minutes. Remove from fridge and store at room temperature, either in an airtight container or covered with foil.
     
    If you enjoy decorating cones, consider extending your repertoire with coconut, mini M&Ms, Oreo crumbs, toffee chips and other confections.
     
    Buy edible glitter for July 4th in:

  • Red
  • White
  • Blue
  •   

    Comments

    FOOD HOLIDAY: National Vanilla Milkshake Day & A Spiked Milkshake

    Twist and Shout Shake-hardrockcafe-230

    Shake guinness and spiced rum with vanilla ice cream. Photo courtesy Hard Rock Cafe.

     

    Get ready for tomorrow, June 20th: National Vanilla Milkshake Day. Here are two spiked vanilla milkshakes courtesy Hard Rock Cafe.

    RECIPE: SALTED CARAMEL VANILLA MILKSHAKE WITH
    GUINNESS & SPICED RUM

    Hard Rock calls this the “Twist and Shout.”

    Ingredients For 1 Shake

  • 2 ounces Guinness Draught
  • 1 ounce Bacardi OakHeart or other spiced rum
  • ½ ounce dark Crème de Cacao
  • ½ ounce chocolate Syrup
  • ½ ounce Monin Salted Caramel Syrup
  • 2 scoops vanilla ice cream
  • Optional garnishes: crispy bacon or candied bacon, whipped cream
  •  

    1. COMBINE ingredients in a blender. Pour into a tall glass.

    2. GARNISH as desired and serve.

     

     

    RECIPE: VANILLA & PEAR MILKSHAKE WITH BEER & VODKA

    Want something fruitier? Hard Rock’s “Voodoo Brew” is a beer-based shake with blueberry vodka and pear syrup.

    Ingredients For 1 Shake

  • 2 ounces Shock Top or other Belgian white ale
  • 1 ounces Smirnoff or other blueberry vodka
  • ¾ ounces Monin desert pear syrup
  • 2 scoops vanilla ice cream
  • Optional garnishes: fresh blueberries, pear slices, whipped cream
  •  
    Preparation

    1. COMBINE ingredients in a blender. Pour into a tall glass.

    2. GARNISH as desired and serve.
     

    Here’s another vanilla milkshake recipe and the history of the milkshake.

     

    smirnoff-blueberry-vodka-bkgd-230

    Use beers, liqueurs or flavored vodkas to spike conventional milkshakes. Photo courtesy Smirnoff.

     

      

    Comments

    PRODUCT: Dannon Oikos Greek Frozen Yogurt

    June 4th is National Frozen Yogurt Day. Treat yourself to a pint of Oikos Greek frozen yogurt. You can print a $1.00 coupon online.

    The brand recently launched a frozen yogurt line in:

  • Black Cherry
  • Cafe Latte
  • Chocolate
  • Key Lime
  • Strawberry
  • Vanilla
  •  
    We received pints of chocolate, strawberry and vanilla to taste. The strawberry and vanilla didn’t do much for us. There are other brands with better strawberry and vanilla flavor.

     

    chocolate-frozen-yogurt-230

    Chocolate was our favorite in the Oikos Greek frozen yogurt line. Photo courtesy Dannon.

     

    But the chocolate was most satisfactory, especially given that it’s 150 calories per four-ounce serving—a nice break from, say, Häagen-Dazs chocolate ice cream at 260 calories. It may be an apples-and-oranges comparison, but we’d go for the lower calorie option.

    And the lower fat option: Frozen yogurt also has more than half the fat of regular ice cream: 2.5g versus 7g per half-cup serving, according to Dannon. Since much of that fat is saturated (cholesterol), that’s a good thing.

    Finally, if you’re lactose-sensitive, the Oikos frozen yogurt line is made from lactose-reduced nonfat milk.

    The line is certified kosher by OU.

      

    Comments

    TOP PICK OF THE WEEK: Magnum Ice Cream Bars New Flavors

    The premium ice cream brand, Magnum, was launched in Sweden in January 1989. (January? Sweden? Ice cream? Brr!)

    Now part of Unilever, the original Magnum, targeted to adults, offered a thick bar of vanilla ice cream on a stick, with real chocolate coating.

    At the time, there was no real chocolate that could withstand the commercial ice cream freezer temperature of -40° Celsius (even today, premium brands like Häagen-Dazs use confectionary coating, not real chocolate, and good palates can taste the difference).

    So a special (and especially excellent) chocolate was developed by the great Belgian chocolate producer, Callebaut.

    In 2011, Magnum ice cream was launched in the U.S. and Canada with six varieties: Double Caramel, Double Chocolate, Classic, Almond, White and Dark. For us, it was love at first bite.

    Today, Magnum is one of the world’s leading ice cream brands, selling one billion bars annually, worldwide. It is the biggest brand of Unilever ice creams (which include Ben & Jerry’s, Breyers, Fudgsicle, Klondike and Popsicle, among others).

    Since our first Magnum review, the quality has continued to deliver all that one could desire. We’ve been remiss, and it’s time to promote this brand to a Top Pick Of The Week.

       

    chocolate-infinity-box-bar-blackbkgd-230

    The best chocolate fix in the supermarket: a Magnum Chocolate Infinity Bar. Photo courtesy Unilever.

     

     

    minis-black-bkgd-ps-230

    Minis have all of the satisfaction, with far
    fewer calories. Photo courtesy Unilever.

     

    2014 NEW FLAVORS

  • Magnum Chocolate Infinity Bar, dark chocolate ice cream with a rich chocolate swirl, dipped in dark chocolate and cacao (cocoa bean) nibs. The extra texture provided by the cacao nibs is inspired.
  • Magnum Chocolate Infinity & Raspberry Bar, dark chocolate ice cream with a raspberry swirl, dipped in dark chocolate and those inspired cacao nibs. If you haven’t tried it, chocolate and raspberry are one of life’s great combinations, whether in ice cream, chocolates or cake.
  • Also new:

  • Mini Variety Pack, all the pleasure in a smaller serving size, which is still more than satisfying. Flavors include three top-sellers: Classic (vanilla ice cream dipped in milk chocolate), Almond (milk chocolate and almonds) and White Chocolate (vanilla ice cream dipped in white chocolate).
     
    The minis are 11.1 fluid ounces and 150/160* calories compared to 3.38 fluid ounces and 260/270& calories for the standard bars. Whether as lower-calorie treats or for smaller appetites, they hit the spot. (If you want to develop the palates of young children, give them Magnum Minis, not Good Humor).

  •  
    See all the variations available in the U.S. at MagnumIceCream.com (there are even more varieties in Europe).

    The line is certified kosher by KOF-K.
     
    Magnum Chocolate Infinity and Chocolate Infinity & Raspberry bars are available in 3-count multipacks at grocery stores nationwide, for a suggested retail price of $3.99. The Magnum Mini Variety Pack is available for a suggested retail price of $4.99 for a 6-count box. The bars are also available singly at some retailers.
     
    THE HISTORY OF ICE CREAM

    When did ice cream bars appear on the ice cream time line? Check out the history of ice cream.
     
    *Almond-coated bars have 10 additional calories.

      

    Comments

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