Homemade Haagen‑Dazs Chocolate Ice Cream Recipe
A rich, creamy, and indulgent homemade chocolate ice cream inspired by Häagen‑Dazs. Made with real cocoa, dark chocolate, and simple ingredients, it delivers the same velvety texture and deep flavor you love—perfect for cones, sundaes, or enjoying straight from the bowl.
Equipment
- 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
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
Instructions
- Heat the base: In a saucepan, combine the milk and cream. Warm gently over medium heat.
- Whisk in flavor: Add sugar, egg yolks, and cocoa powder. Stir continuously until smooth.
- Cook carefully: Continue cooking until the mixture reaches 175°F (80°C), but do not let it boil.
- Melt the chocolate: Remove from heat and stir in the chopped dark chocolate until fully melted.
- 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.
- Freeze the base: Pour into a shallow metal baking dish (about 40×25 cm) and place in the freezer until partially set.
- 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.
