Strawberry Haägen Dazs Ice Cream CopyCat
My favorite Ice cream is Strawberry Haägen Dazs. I never knew it would be that easy to make this copy of strawberry Haägen Daz Ice Cream. I was looking at the ice cream box and the only ingredients they use were cream, milk, sugar, strawberries and egg yolk. Just had to figure out how much of each ingredient. I did not use the egg yolk in my opinion there was no need for it. I did added vanilla. What is very important that you use the sweetest ripe strawberries y0u can buy.
A litle bit why the name Haägen Dazs was chosen. Reuben Mattus noticed that the popular ice cream brands of the time sacrificed quality ingredients and manufacturing for a lower price tag. He decided to create an ice cream that would outshine the rest by using quality ingredients, no preservatives and a higher butterfat content – the secret to creamy, rich ice cream. Reuben also insisted, given his and Rose’s Jewish backgrounds, that the product must be certified kosher. Once the ice cream was ready to market, a question arose – what would Rose and Reuben name their new gourmet brand of ice cream? In an interview with Joan Nathan, Reuben explained the Danish-sounding name they settled on: “The only country which saved the Jews during World War II was Denmark, so he put together a totally fictitious Danish name and had it registered. Häagen-Dazs it doesn’t mean anything. [But] it would attract attention, especially with the umlaut.” It is interesting to note that the umlaut is not actually used in Danish – it was simply added because the couple felt it enhanced the brand name’s exotic quality. Reuben and Rose took a gamble in choosing a made-up, foreign-sounding name for their ice cream, but it certainly paid off. Häagen-Dazs originally sold for 75 cents a pint, quite a jump from the standard 52 cents other brands sold for. In the company’s infancy, Rose would visit stores in person to offer free samples of their product. Soon it could be found in gourmet shops throughout Manhattan. The brand eventually spread to grocery stores across the nation.
Ingredients
2 cups heavy cream
1/2 cup milk
1 tsp vanilla
3/4 cup sugar
1 cup diced strawberries
Instructions
1. Clean and cutup the strawberries, add the sugar to the strawberries. Set aside
2. Measure the heavy cream, milk and vanilla add to a pitcher.
3. Turn your kitchenaid machine on (this is important, do not put the liquid into the ice-maker first)and pour the strawberry mixture into the ice-maker. This takes about 15-20 minutes. When the kitchen aid machine starts making a clicking sound the ice cream is done. Put the ice cream into a container and freeze.
Haagen Daz Strawberry Ice Cream CopyCat
Ingredients
- 2 cups heavy cream
- 1/2 cup milk
- 1 tsp vanilla
- 3/4 cup sugar
- 1 cup diced strawberries
Instructions
- Clean and cutup the strawberries, add the sugar to the strawberries. Set aside
- Measure the heavy cream, milk and vanilla add to a pitcher.
- Turn your kitchenaid machine on and pour the strawberry mixture into the ice maker. This takes about 15-20 minutes. When the kitchen aid machine starts making a clicking sound the ice cream is done. Put into a container and freeze.
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So I basically made this recipe the other day ,
was on the back page of the manual that came with the machine.
Yes, cream, milk, sugar, and strawberries.
Yes, my wife said it tasted like Hagen Daaz,
but it was very foamy, and wouldn’t hold together to
scoop into a cone. The strawberries were frozen solid after letting it set in the freezer,
and as such had no flavor. I would say at the evry least you need to
macerate the fruit as most recipes suggest, and
to keep the fruit from freezing, you can add some vodka, or
whatever achohol. to the mix, then strain it off when pouring the fruit in.
The alchohol keeps the fruit from freezing.
Also a bit of alchohol in the actual ice cream will make it smoother and not icey.
Not too much or it will not freeze, 1 or 2 tablespoons in a whole batch but I undertand some
people won’t want to do that.
I did see they say eggs on the Haagen daaz label, and I was hoping this recipe
would incorporate that. But many recipes online have a huge amount of egg yolks, 6 even which
will just end up tasting like eggs,so not doing that.. HD is like the only brand that doesn’t use a stabilizer like
Xanthan gum, so I’d prefer not to use something like that, and thats where the egg yolks come in.
Anyway, yes, it will taste like HD, but not the same feel or texture.
Very very interesting and it was fun reading about the ice cream. Also I am going to try it thank you
Glad you like the story behind and hopefully yours will taste just as good as store bought.
Why are recipes not in ml or ounces? How is one expected to guess how big a cup is? Cups come in every size going. Even with a request for the ingredients in ml or ounces, you don’t even get a reply! Frustrating.
This website is purely a hobby. I try to answer the same day. This is not a paid website. My recipes are mostly in cups because that is what I use.
Anyways if you would have looked further there is a converter on this webpage. If you are on a pc it’s on the right column. If you are on a mobile phone or ipad/tablet scroll down you will see the converter.
Btw you linked your website on your comment. I assume that it is your website, looking at your recipes, I don’t see no ml. posted. That’s kind of “salty” isn’t it? Practice what you preach 😉
Maybe this person is trying to discredit you r website and is trying to lure visitors to their paid site? Idk js.
Great site and great recipes. I made this version of ice cream and it came out fine. Thank you.
Hello there! I just wanted to point out that this is a difference between US imperial and metric.
In general, 1 cup = 250ml! (Water, milk, heavy cream etc)
However, since Americans are measuring by volume not weight,
a cup of strawberries (sliced) is 166g!
Conversion:
480ml heavy (double cream in Europe)
120ml milk
1tsp (5ml) vanilla extract
150g sugar (5 1/4 oz)
166g diced strawberries
Good luck on trying this recipe and peace!
Thanks Ryan for the conversion from cups to ml 🙂
Hi
I have cups of all shapes and sizes In my cupbosrd. Would it be possible for you to give me the measurements of the ingredients in ml or ounces please so that I get an accurate measure.? Thank you.
My apologizes your comment ended up in my spam file. on my webpage there is a converter. If you are on my webpage look on your left and see the subject convert. If you are on mobile phone the converter scroll down.
2 Cups of Cream, equals to 474 Milliliters.
.5 Cups of Milk, whole equals to 118.5 Milliliters.
.75 Cups of Sugar, white equals to 177.75 Milliliters
3/4 cup of diced strawberries weighs 93.7 grams
But, but….no egg yolks? How can it be like Haagen Dazs and have the perfectly Haagen Dazssy super-smooth mouth feel without the custard base? Imo the very best homemade ice creams start with a cooked custard, and that’s one reason Haagen Dazs is SUCH a standout! So why leave it out? Makes it a completely different ice-cream – not a copy-cat.. Hmmm..
So I think I’d have to add 3 yolks to this yummy looking foundation for H.D. strawberry ice-cream! (Try it and see? Nom nom..) :^D
So would you add the eggs to the milk/heavy cream part? I was confused about the no egg part also. And do you just stir the strawberries into the cream part? I appreciate your help Kate, seems like you’ve made ice cream before.
No eggs?