How to Master Häagen-Dazs Belgian Chocolate Ice Cream
Video Overview & Insights
My all time favourite Häagen Dazs flavour, Belgian Chocolate is on the cards today. What a stunning and yet really simple ice cream this is to make.
Is the dark cocoa powder you used from that pink belgian chocolate bag that you showed briefly?
Give this one a try and you will NOT be disappointed!
UPDATE: I found a small grater that made the chocolate perfect so try grating it in the mix if you can find a small enough utensil.
You say you'll answer and help subscribers but it's very difficult to get and answer from you, if at all. lol
Ingredients:
250ml Double Cream (Heavy Cream)
When to put chopped chocolate chips into the ice cream ?
125ml Milk
125g Sugar (granulated or caster )
Can you make the strawberry one??
100g of 70% Belgian Chocolate
30g of Dark Cocoa Powder
low fat, or not fat so whare it the alternative >>?? Skimmed Mild is not fat!!!!! is not clear, you have 24 hours than 4 hours, ????!!!!!!!!!!
30g Skimmed Milk Powder
UPDATE May 5th 2025:
do I add water to the milk powder ?
I WILL BE MAKING THIS AGAIN IN A FEW DAYS SO STAY TUNED FOR AN UPDATED VERSION.
We'd love to see your creations so make sure to send us your photos!
I have eaten half the batch. Now I would like to dilute it so it becomes a bit more like milk chocolate. Is it possible? What can I do to achieve that?
Thanks again for watching and next video is....... Ben & Jerry's "Gimme S'more".
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Couldn't this be made with a custard base?
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Which country make the best ice cream sir ?
Website: https://polaricecreamery.com/
Thanks and see you on the next video :)
What is the best video to watch on this as the new one is for Americans with the cream but it has your latest refinements of the stabilisers and the dextrose.
Just bought a cusinart 100bce for 99£ so now I'm watching your videos religiously!
#haagendazs #icecream #icecreamrecipe #belgianchocolate #chocolateicecream #gelato
100g of that dark chocolate alone comes out to £4.04. There is NO way this is cheaper than buying Hagan Dazs. Not to mention we have to buy that churing machine thing which you didn't even explain what it is and how much it costs and what one you are using.
More User Perspectives
Same consistency? Doesn't seem like it
@Antoinne9Is the Callebaut 70-30-38 sweetened?
@JC-tc1rvI have never been able to make a good chocolate ice cream.
@JC-tc1rvI don't own a ice-cream machine? So what do you recommend?
@lorirugato6463Hi,
Not sure what I'm doing wrong, but mine recipes are ending with a greasy texture. Any tips on UK products that could be affecting the final result? tks
I really love this channel.
@toffat6Is it better to use evaporated/condensed milk than normal milk?
@JoolsthejoolsHello from Brazil! I really like your videos! How many grams of chocolate pieces do you add in the final?
@GM94dbWhy did you mix the milk powder after taking it out from the refrigerator, and not while heating as in other videos? Does it matter at what point you add the milk powder?
@Meir9876I just made this and oh. My. Word. It's the most delicious chocolate ice cream I've ever had 🤤🤤🤤 thank you so much for being awesome and showing us how to make this ❤
@anotherpixellate5466Hi, i really want to make this but i cant find skimmed milk powder where i live
Is normal milk powder fine?
what a delightful video! i appreciate the thorough explanation and tips you provided. however, i gotta say, while Häagen-Dazs is great, i think some local artisanal brands really outshine it in terms of flavor complexity and creativity. just my two cents!
@tonhuu6804🤩🤩🤩🤩🤩🤩❤❤❤❤❤❤❤
@moritz_schoenermannI just made this, the sweetest, most chocolatey ice cream I've ever had. I used Ghirardelli chocolate. Was it supposed to be unsweetened?
@DaleA_The-InstallationHi Nick
My first failure.
Made a base, as per instructions and placed in fridge.
Next morning, just a solid lump of rather bitter tasting chocolate.
Any ideas?
Would adding any more milk or cream help?
The quantities of cream and milk in the recipe just look a little low compared to other recipes.
Can my base be rescued, or is a case of start again?
Amazing chocolate ice cream! I just finished a batch with some minor changes (no add ins, and I used King Arthur's black cocoa powder) This ice cream has an incredible chocolate taste to it! My only problem is mine came out with a powder-ish mouthfeel, other than that the chocolate was spot on, not too dark, and not too sweet! Thanks.
@chadschneider4583I know your plan was to recreate the Haagan-dazs but have you tried a bit of buttermilk in a batch of chocolate ice cream. I like how it adds a touch of tang.
@PHOTOCONVENTIONThe bark on your version looked much better.
@PHOTOCONVENTIONHave you tried to replicate Haagen Dazs vanilla ice cream? Do you have any recipe suggestions for an equivalent?
@emanuelmaistrellis7987Would this recipe work in a Ninja Creami?
@j_m_t_xoNew subbie here,and I've been going through your videos, in particular, pertaining to stabilizers.
I do have a question - Skim milk powder can be used instead of stabilizer gums?
I don't have the tone to make ice cream
@JosephBeltran-td5ludid you use whole milk or fat free milk?
@kevin-wg5ivYou forgot cocoa butter
@calvinm3054What grater do you recommend for the chocolate?
@heshamalfahad3533😮You didn't used egg yolks?
@elcoquípelúIs there a good substitute for milk powder?
@Bellsbear64Hi, what sort of milk should we use? Skimmer semil skimmer etc? Thanks
@juliancollis7794Thanks for the recipe. I did make it in my built-in compressor icecream machine but I feel that the icecream is very dense almost like a frozen custard. I would say that there's very little to almost no overrun in the icecream. How can we fix that or inorder to incorporate air which machine would you recommend other than commercial ones for making icecream at home ? Also how do you calculate icecream volume ? any particular link on a method you've tried yourself. Thanks again.
@usman_ozI'd love to follow this recipe through but unfortunately for some bizarre reason, here in Sri Lanka, double cream/heavy cream costs about 8 - 10 times higher than the same volume of pre-made ice cream. So it never makes sense to do it yourself. 😔
@m4heshdHello! Made the base using 3 oz Guittard 74% since I didn’t have Belgian chocolate. I know it will taste different but does that explain why my base is almost twice as dark as yours?
@ingawagar4541For the cocoa powder and the powdered milk the recipe says 30g but in the video you say 2 tablespoons. 2 tablespoons is only 15g when I weigh it so I’m a little confused.
@cch5838I'm wondering. Belgian chocolate is defined by its texture and smoothness not the cacao nibs. I think making the Ice cream which needs the heavy cream or double cream, will already make the ice cream smooth, therefore any chocolate we use we will obtain the same results?
@ruddyminaya7273Why did you add the SMP after heating the mixture? Did you use 10-12% cocoa, or 22-24%? This will be my first ice cream ever :)
@chrisstavro4698Hi, Great recipe, I am using Ninja Creame to make ice cream, can I add the milk powder at the same time as i add the chocolate, after heating?, many thanks for all recipes, I am going to have buy myself a big boys ice cream maker soon :)
@IanDDaltonWhat kind of ice cream maker is that? Im thinking about getting one and im not sure what to get
@Accolon12How would I do it if I want to make the plain chocolate from Haagan Dazs ?
@leahdow-sanchez3099Hey love the video thanks for the tutorial, can you please tell me the name of your ice cream machine?? Kiddos thanks
@TheBadbitch179Love the video thanks. I just made this but to double the recipe. First Ice Cream I ever made and the final result feels, looks and taste more like a chocolate mousse. However, I have yet to try it out of the freezer the day after. Is this normal for it to look and taste like a mousse?
@marcuswhy