DESCRIPTION
maintain luminous, icy blonde tones with milk_shake® icy blond conditioner, a professional-grade toning conditioner designed to neutralise unwanted yellow and orange hues in blonde, lightened, bleached, or grey hair.
- neutralises yellow & orange tones in blonde, lightened, or grey hair
- enhances and maintains cool, ash and icy shades
- deeply nourishes and repairs with milk proteins
- restores softness, shine, and manageability
- professional-quality toning results at home
- suitable for natural, bleached, or colour-treated hair
Perfect for both natural and colour-treated blondes, this pigmented conditioner improves manageability and leaves hair vibrant, smooth, and beautifully radiant with every use.
🤍 Pair With
For the ultimate icy-blonde routine, use alongside:
milk_shake icy blond conditioner - gently cleanses while neutralising warmth
milk_shake® icy blond toner – for enhanced cool-tone perfection
milk_shake® silver shine whipped cream – for softness, hydration, and colour maintenance between washes
HOW TO USE
Apply to clean, damp hair after shampooing.
Distribute evenly through lengths and ends.
Leave on for 2–5 minutes, depending on desired toning intensity.
Rinse thoroughly.
For stronger toning, leave on slightly longer and monitor results. Alternate with a regular milk_shake® conditioner if hair becomes over-toned.
INGREDIENTS
Aqua (Water), Cetearyl Alcohol, Propylene Glycol, Behentrimonium Chloride, Glycerin,
Cetrimonium Chloride, Phenoxyethanol, PEG-8 Dimethicone, Parfum (Fragrance), Lactic Acid, CI 77266 (Nano) (Black 2), Argania Spinosa Kernel Oil, Hydrolyzed Milk Protein, Oryza Sativa (Rice) Bran Oil, Persea Gratissima (Avocado) Oil, Vitis Vinifera (Grape) Seed Oil, Ethylhexylglycerin, Ethylhexyl Methoxycinnamate, Acid Violet 43, Astrocaryum Murumuru Seed Butter (Astrocaryum Murumuru Butter), Diethylamino Hydroxybenzoyl Hexyl Benzoate, PVP, Hydrolyzed Quinoa, Tocopherol.
CUSTOMER REVIEWS
ADDITIONAL INFORMATION
Please note we recommend performing a patch test 48 hours before application.
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