By Jessica Lynch

There’s nothing better than heading to the movies with popcorn and a Choc Top in hand, and now Bulla Family Dairy is giving movie-goers another reason to get back into the cinemas with a revamp of its iconic Murray St Choc Top range.

It’s an exciting time for the cinema industry after many closures during the coronavirus pandemic, and with school holidays upon us, movie fans are expected to flock by the dozens to watch the latest blockbuster flicks.

To make the experience even more special, the Bulla Murray St Choc Top range is now set to feature its five delicious flavours in participating cinemas nationwide from June 30, 2022.

The Aussie favourite is available in participating cinemas nationwide from June 30, 2022.

Proudly Aussie-made and owned, crafted with fresh locally sourced milk, cream and free range egg yolk, the Murray St Choc Top range is available in the following delectable flavours:

  • Vanilla Bean, vanilla ice cream with real vanilla cream
  • Boysenberry Swirl, boysenberry flavoured ice cream with boysenberry swirl
  • Cookies & Cream, vanilla ice cream with chocolate cookie pieces throughout
  • Mint & Cookies, mint ice cream with chocolate cookie pieces throughout
  • Caramel Maple, caramel ice cream with a maple syrup swirl

The range features five delicious flavours.

“We’ve spent the last two years perfecting the recipe and flavours of the Murray St Choc Top range to ensure we deliver the most premium Bulla Choc Tops,” Bulla’s Head of Marketing, Andrew Noisette, said of the revamp.

“When cinemas came back in full force, our commitment was to have the best Choc Top we could make in the hands of moviegoers across the country.

“We’ve kept the flavours you know and love, and let the ice cream, made using a traditional recipe of milk, cream and free-range egg yolk, be the hero.

Smiles all round for ice-cream!

He added, “It really is an incredible product; the team has done a phenomenal job.”

Bulla’s Murray St Choc Tops are available now only in participating cinemas.

This article appeared on New Idea and is re-produced and edited here with permission.