Eat and Drink Magnum opens SoHo dipping bar to create the ice cream of your dreams By Melissa Kravitz firstname.lastname@example.org Updated August 11, 2016 11:13 AM Print Share fbShare Tweet Email Dip into New York City's newest ice cream craze. After popping up in 30 countries from Europe to Asia, Magnum's Dipping Bar has finally hit the United States. And where else to make a dramatic debut than SoHo? The Magnum Dipping Bar, which launched in Paris' Marais neighborhood in 2012, allows customers to customize a Magnum ice cream bar, choosing everything from the ice cream base to the type of chocolate dip and drizzle. It also offers a range of toppings from sweet to savory to spicy. This brand-new New York City pop-up, inspired by SoHo itself -- see the concrete loft-like floors and glitzy, jewel-encrusted larger-than-life ice cream bar décor -- also features New York-inspired toppings, like an espresso sugar. Customized Magnum bars retail at $7 each. The Magnum Dipping Bar is now open at 134 Prince St. daily from noon to 9 p.m. through September. Bring a friend -- there's a long line to get in. Welcome to Magnum NYC Photo Credit: Jason DeCrow The very first Magnum ice cream dipping bar to pop-up in this country, Magnum New York, pulls out all the stops. Prepare to approach the dipping bar Photo Credit: Jason DeCrow There are a lot of decisions ahead. A preview: You'll choose between chocolate and vanilla ice cream bars, three toppings, a white chocolate, milk chocolate or dark chocolate dip, a chocolate drizzle and a white or dark chocolate piece on top. These aren't your typical ice cream toppings Photo Credit: Jason DeCrow Toppings include. among many choices, Himalayan sea salt, edible gold flakes, culinary rose petals, raspberry sugar, coated sunflower seeds, goji berries (healthy!), mint chocolate chips, peanut butter pretzels, shredded coconut and cocoa nibs. Ice cream baristas will mix your choice of toppings in a shaker Photo Credit: Jason DeCrow It's like going to an ice-cream-bar bar. And now it's time to dip Photo Credit: Melissa Kravitz The Belgian chocolate is the delicious glue that will stick all your toppings to your ice cream bar. Toppings are applied to the chocolate as it hardens Photo Credit: Melissa Kravitz You could try this at home, but it probably wouldn't work. A chocolate drizzle is applied to seal the deal Photo Credit: Melissa Kravitz Magnum distinguishes itself as the only brand that uses Belgian chocolate in its ice cream bars -- get in all the chocolate you can. And here it is Photo Credit: Melissa Kravitz The hard shell gives you a few minutes to stage the perfect Instagram before your creation starts to melt. Lounge inside the Magnum store or take your ice cream to go, just expect plenty of passersby to ask: "Where'd you get that ..." By Melissa Kravitz email@example.com Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.