How to Make Haagen‑Dazs Style Chocolate Ice Cream at Home

Few desserts capture pure indulgence quite like Haagen‑Dazs chocolate ice cream. You don’t need a factory to enjoy it—you can recreate that same creamy richness right in your own kitchen.

This homemade version uses simple ingredients and a straightforward method to deliver the signature Haagen‑Dazs taste. Whether you’re serving it in a cone, pairing it with warm brownies, or enjoying it straight from the bowl.

What is Häagen‑Dazs Chocolate Ice Cream?

Häagen‑Dazs chocolate ice cream is one of the brand’s original three flavors, launched in 1960 alongside vanilla and coffee. Its indulgent creaminess quickly made it a favorite for those seeking a more luxurious dessert experience.

The story of Häagen‑Dazs begins with Reuben and Rose Mattus, Polish immigrants in New York who dreamed of creating ice cream that was richer and more flavorful than anything else on the market.

Tools You Need to Make Haagen‑Dazs Style Chocolate Ice Cream

Making this creamy, indulgent ice cream at home doesn’t require professional equipment—just a few reliable kitchen tools to get the perfect texture.

• Medium saucepan
• Heat‑resistant spatula or wooden spoon
• Whisk
• Kitchen thermometer (to check 175°F / 80°C)
• Mixing bowls
• Electric mixer or hand mixer
• Shallow metal baking dish (about 40×25 cm)
• Freezer‑safe container with lid

With these simple tools, you’ll be able to recreate the smooth, rich consistency that makes Haagen‑Dazs chocolate ice cream so iconic.

Ingredients

This creamy chocolate ice cream comes together with just a few simple, high‑quality ingredients.

• 250 g whole milk
• 250 g heavy cream (35% milk fat)
• 130 g granulated sugar
• 2 large egg yolks
• 10 g unsweetened cocoa powder
• 100 g dark chocolate (finely chopped)
• 50 g dark chocolate chips (for texture)
• 1 tsp vanilla extract

These ingredients create a rich, velvety base with deep chocolate flavor—just like the iconic Haagen‑Dazs version.

How to Make Haagen‑Dazs Style Chocolate Ice Cream at Home

This homemade version captures the rich, creamy texture and deep chocolate flavor of Haagen‑Dazs. With just a few steps, you’ll have a luxurious ice cream ready to enjoy.

1. Heat the base: In a saucepan, combine the milk and cream. Warm gently over medium heat.
2. Whisk in flavor: Add sugar, egg yolks, and cocoa powder. Stir continuously until smooth.
3. Cook carefully: Continue cooking until the mixture reaches 175°F (80°C), but do not let it boil.
4. Melt the chocolate: Remove from heat and stir in the chopped dark chocolate until fully melted.
5. Cool the mixture: Blend briefly in a mixer for a smooth texture, then return to the saucepan. Place the pan in a cold‑water bath and stir in vanilla extract.
6. Freeze the base: Pour into a shallow metal baking dish (about 40×25 cm) and place in the freezer until partially set.
7. Whip and finish: Remove from the freezer, beat with a mixer on high speed for 3 minutes, then fold in chocolate chips. Transfer to a container and freeze until firm.

This method gives you a creamy, indulgent ice cream with the signature Haagen‑Dazs richness—perfect for cones, sundaes, or enjoying straight from the bowl.

Nutrition Facts (per serving)

Here’s the approximate nutrition breakdown for one serving (about ⅔ cup / 130 g) of this rich, homemade chocolate ice cream.

Nutrient	Amount (Approx.)
Calories	330 kcal
Total Fat	21 g
Saturated Fat	13 g
Cholesterol	100 mg
Sodium	65 mg
Dietary Fiber	1 g
Sugars	25 g (incl. ~19 g added)
Protein	6 g

These values are estimates and can vary depending on the exact chocolate, cream, and sweeteners you use.

Personalization

One of the best parts of making ice cream at home is the freedom to adjust flavors and textures to suit your taste.

• Chocolate intensity – Use darker chocolate (70% or higher) for a bolder flavor, or milk chocolate for a sweeter, creamier result.
• Mix‑ins – Fold in nuts, caramel swirls, crushed cookies, or fruit pieces instead of (or along with) chocolate chips.
• Sweetness level – Adjust sugar to taste, or swap with honey, maple syrup, or panela for a different depth of sweetness.
• Dairy swaps – Try coconut cream or oat milk for a dairy‑free version while keeping the texture rich.
• Flavor twists – Add a pinch of espresso powder, a splash of liqueur, or a hint of sea salt to elevate the chocolate base.

With these simple tweaks, you can transform the classic Haagen‑Dazs chocolate ice cream into a signature dessert that’s uniquely yours.