Unilever’s UK ice cream stick brand, Magnum, has introduced a brand-new vegan ice cream recipe, said to be its ‘most velvety’ yet.

The new soya protein-based ice cream, paired with Magnum’s signature cracking vegan chocolate, is said to deliver an even more ‘luxurious’ ice cream experience. It replaces the previous recipe, which used pea protein, aiming to offer a smoother taste and texture.

The recipe is being rolled out across Magnum’s trio of vegan products: Magnum Vegan Classic, Magnum Vegan Almond and Magnum Blueberry Cookie.

Daniel Lythgo, brand manager for Magnum UK at Unilever, said: “This new soy-based recipe not only delivers an exceptional taste experience but also presents a significant opportunity for retailers to help drive incremental ice cream sales”.

“We constantly test and evolve our products to bring shoppers the most indulgent ice cream experiences. This is no different for our vegan range, and testing with consumers found that they really enjoyed our new velvety vegan ice cream recipe and the flavours on offer.”

The reformulated range will be available in a new premium pack design, developed to elevate its visibility on shelf.