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Merry Moo Ice Cream – Dark Chocolate Coco Sugar
Guilt-Free Cocoa Richness
Coco sugar brings undertones of caramel to this rich dark chocolate ice cream from Merry Moo. It’s sinfully creamy — but good for your blood sugar levels too.
TASTING NOTES FROM THE CURATOR
Chocolate ice cream is a classic. Dark chocolate ice cream is an elegant reincarnation. Dark chocolate ice cream enriched by caramelized Cotabato coconut sugar is an entirely new dessert category all on its own. Merry Moo uses non-UHT dairy to maintain the freshest possible taste in all their ice cream. With flavors ranging from updated classics to nostalgic and experimental and fun, they’ve elevated the standard of artisanal creameries in the Philippines.
PREPARATION OR PAIRINGS
The dark, caramelly notes of this flavor from Merry Moo is a stand-alone delight. Try it with toasted walnuts for a hint of smokiness and crunch to the flavor, or pair a cup with a sweet, shiny fresh cherry. If milkshakes call to you, dare that extra scoop or two — and add a splash of whisky or rum for that R‑18 kick.
FROM A HOT DRINK TO FROZEN DELICIOUSNESS
It’s well-known that the cacao bean has a long history, but it’s less common knowledge that chocolate ice cream has been around for a long time too. Even longer than the more popular classic vanilla. The first frozen chocolate recipe emerged in Naples, Italy in the late 1600s. Chocolate was a popular hot drink in Europe at the time, and like coffee and tea, was often used to make desserts of the frozen and unfrozen variety.
Store in freezer.