‘Tara, magpalamig’ with Gerry’s Milky Ice

MANILA, Philippines — During the summer months, the metropolitan area is often subject to oppressive heat and humidity. However, the discerning populace has discovered a proven remedy to combat these climatic challenges: Gerry’s Milky Ice Desserts.

These highly esteemed confections have become an indispensable fixture of the summer season, with patrons eagerly awaiting the arrival of their preferred icy delights.

For some, the pinnacle of culinary delight is the Ube Macapuno Delight—a delectable, purple-colored dessert crafted from sweet yam and coconut. Others exhibit unwavering loyalty to the classic Halo-Halo, an intricately assembled blend of shaved ice, beans, gelatin, fruits and other sweets.

Moreover, there is a significant following of those entranced by the refreshing charm of the Mais Con Hielo, a dessert prepared from corn kernels and milk.

Undoubtedly the pièce de résistance among Gerry’s offerings is the Buko Pandan Delight—a light and creamy dessert comprising tender coconut and fragrant pandan leaves. Renowned for its sublime flavor profile and rejuvenating consistency, it stands as a prime example of culinary craftsmanship.

Supplementing these esteemed delicacies is the Banana Con Leche—a modest yet gratifying dessert featuring sliced bananas immersed in milk. This particular confection enjoys a strong following among younger patrons, owing to its delightful fusion of sweetness and creaminess.

Irrespective of one’s dessert preference, Gerry’s Milky Ice Desserts undeniably emerges as the quintessential destination during the summer months. The establishment is perpetually abuzz with activity, attracting a diverse array of locals and tourists alike, all fervently seeking respite in the form of delectable, chilled confections.

As the blazing sun beats down upon the metropolitan thoroughfares, satisfied patrons relishing their icy desserts serves as an unequivocal harbinger of the arrival of summer’s zenith.