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Here's how to win a year's supply of Equi’s ice cream

Fans of Equi's ice cream can now win a year's supply - here's how to enter.

Published: September 24, 2020
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Luxury Scottish ice cream maker Equi’s ice cream joined forces with Scottish Food & Drink Fortnight to celebrate local produce and give one lucky customer the chance to win a year’s supply of free ice cream.

Customers who buy any product from the Equi’s range between the 15 September until the 3 October will be in with a chance of winning a tub of the award-winning ice cream every month for a whole year.

Provenance is key for the multi-award-winning ice cream maker with luxurious Scottish flavours including Scottish Tablet, Isle of Skye Sea Salt and Caramel and Double Cream Vanilla to name a few.

Equi’s are known for creating artisan ice cream using high-quality ingredients from local Scottish dairy farms, and secret family recipes that have been passed down through four generations.

Locally-sourced smooth butter tablet, creamy panna cotta and Scottish whole milk create the indulgent Scottish tablet flavour, while the classic Double Cream Vanilla is made with local-sourced whole milk and double cream from Scottish dairy farms and natural bourbon vanilla from Madagascar.

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Chris Law, head of sales and marketing at Equi’s Ice Cream: “We’ve teamed up with the Scottish Food & Drink Fortnight to celebrate and recognise those who have not only helped fed those in need during these difficult times but also kept us inspired with their foodie ideas, skills and expertise.

"We’re proud to be a Scottish brand and to be able to work with local farmers and producers to create a product which we believe showcases the best that Scotland has to offer.”

How to win

To be in with a chance of winning, all customers have to do is upload a picture of them enjoying any Equis product to their social media channels and tag @EquisIceCream on Facebook or Instagram along with the #Iloveequisicecream

For more information on Equi’s Ice Cream visit their website.

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Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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