This Christmas, Häagen-Dazs has launched a new limited ice cream range dubbed Wonder of Wonders Collection. There are two flavours to pine for: Pistachio & Cream and Chestnut Tart. The Pistachio & Cream ice cream comes with swirls of pistachio sauce. It also has a satisfying crunch and nutty flavour from caramelised almond and pistachio pieces. The Chestnut Tart ice cream is creamy with a sweet, earthy chestnut sauce. This rendition is blended with sweet brown sugar and graham cracker pieces which lend a toasty crunch. These two new ice creams are perfect accompaniment with desserts like bread and butter pudding.
Van Leeuwen at Orchard Central #01 -19/20 has rolled out a wide variety of ice cream flavours that’s perfect for the holiday season. The Pumpkin Cheesecake is perfumed with warm spices like cinnamon and nutmeg, and given textural contrast with honey graham cracker crust. Another flavour is Mint Chip which consists of dark chocolate chips with peppermint extract. Their pint-exclusive Buttermilk Berry Cornbread flavour comprises buttermilk ice cream with honey cornbread pieces, further livened up with tart raspberry. There’s also Malted Cookie Dough Shake Malted ice cream, which is a combination of chewy cookie dough with dark chocolate chips. The New York-based brand also offers limited-time Ice Cream Bars. Their flavours are: Toffee Brown Sugar Bar, Vanilla Caramel Swirl Bar, Vanilla Wildberry Swirl Bar, Triple Chocolate Swirl Bar.
Oatside, the popular oat milk producer, has just introduced its new creation: OATSIDE Ice Cream. There are three flavours available: Chocolate, Peanut Butter with Cookie Dough, and Coffee with Mini Chocolate Chips. Oatside aims to elevate the plant-based experience with enticing ice cream flavours and creamy textures. The ice cream is made with Oatside’s oat milk which is both plant based and lactose-free. Their milk is made from roasted Australian oats using its company’s enzyme treatment process, giving it a unique creamy, malty and milky taste.
Local brand Creamier with locations at Toa Payoh, Gillman Barracks and Tiong Bahru (78 Yong Siak St, #01-18) has come up with a variety of ice cream flavours this festive period. One of the popular creations is the Black Forest – a rich dark chocolate ice cream studded with French Griottines wild cherries soaked in kirsch and chocolate sponge cake cubes. Another flavour is Chocolate Peppermint, featuring creamy chocolate ice cream infused with refreshing natural peppermint extract from Nielsen Massey. The Hazelnut Milk Chocolate version is a velvety fusion of milk chocolate with hazelnuts. Creamier has also collaborated with Micro Bakery to create a unique ice cream flavour – Sourdough Bread Pudding. This partnership aims to celebrate craftsmanship, sustainability as well as reduce food wastage, by using sustainable whole grain flour and surplus sourdough bread.
Magnum has unveiled the new limited edition Magnum Cappuccino. It is a combination of creamy coffee ice cream and Magnum’s signature milk chocolate shell. Enjoy the perfect union of velvety ice cream with aromatic cappuccino flavour. Simply crack into the milk chocolate shell to taste the rich coffee ice cream within. Coffee lovers will particularly enjoy this limited edition treat. The product comes in single sticks or mini multipacks of six.
Text and main image by: Naomi Van
