Posted in Sweets for the Sweet, The Grocery Shop-a-holic

In Which a “Golden” Ice-cream is Considered and Consumed…


The Magnum is the sort of ice-cream that you cannot really eat on a regular (translation: daily) basis.  Given its indulgent list of ingredients, it is too much of a temptation; a potentially ruinous influence on one’s diet and, by extension, one’s psyche.  But, as a once-in-a-while treat, it does have its charms.

Seriously, there are days when all you need to set things straight are rich, full-fat, creamy ice-cream encased in a crisp Belgian chocolate shell that shatters when you take a bite but melts into sensuously silky molten magic in your mouth.

Being a dark-choc girl, my Magnums of choice are either the chocolate brownie or the chocolate truffle.  But the most recent addition to the Magnum roster was what grabbed my attention most recently: Magnum Gold.

You'll have to drink water or black coffee with this one...
You’ll have to drink water or black coffee with this one…

This is how this particular bar is described on the official Magnum website:

Vanilla bean ice cream with a sea salt caramel swirl dipped in a golden chocolatey coating.

Sounds simple enough, yes?  And, with salted caramel still one of the au courant nibbles of the local food scene, that description alone is enough to swing most people.  But the thing here is that, while the Magnum Gold was introduced in the Philippines at the onset of summer, I didn’t try it until about a week ago.  (You know I’m not really “one of the herd’; not my thing…)  Anyrood, I was craving for dessert last week and found myself rooting through a convenience store freezer for a Cornetto and chanced on the gold-tinged wrapper of the Magnum Gold instead – and so, that’s what I went with.

What you get upon opening the wrapper is a chunky golden paddle pop on a wooden stick.  The crisp coating is, according to the list of the ingredients, Belgian milk chocolate but I daresay that the golden exterior is yellow-tinted white chocolate.  (It would be too much to hope for that it could be Valrhona’s newfangled Dulcey blonde chocolate, but a girl can dream…)  As with all the other Magnum variants, the coating does shatter when you take a bite; it is relatively thicker than the coating you find on lesser ice-cream bars.  I do find it a touch on the sweet side, in contrast to the darker, smokier taste of the more conventional Magnum coating.

The creaminess within
The creaminess within

Inside, the vanilla ice cream is rich and lush – but I can’t help but feel a little cheated as it tastes more like artificial vanilla as opposed to the proper vanilla bean it’s supposed to be flavoured with.  You can’t see them here, but there were rivulets of of caramel streaked through the white ice-cream and it was jim-dandy caramel – but I was waiting for the much touted hit of salt.  Alas, it was almost an afterthought.

Still, I’m pretty glad I tried this – I just don’t think I’ll have another one.  I’ll stick to the dark chocolate Magnums next time a craving hits.


Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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