Häagen-Dazs Strawberry Ice Cream is already remarkably clean with only 5 traditional ingredients and zero seed oils. DIY version offers cost savings, fresher strawberries, and control over sugar content while maintaining the same premium quality.
Based on: Haagen Dazs Strawberry Ice Cream 14 oz
· Makes approximately 25 servings
· Serving: 133g (about 2/3 cup)
Why This Recipe is Seed Oil Free
Commercial Haagen Dazs Strawberry Ice Cream 14 oz from Häagen-Dazs often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Haagen Dazs Strawberry Ice Cream 14 oz may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic Heavy Cream
1200ml (about 5 cups) · Horizon Organic Heavy Whipping Cream
Provides rich texture and the majority of fat content, creating the characteristic creamy mouthfeel
Organic Whole Milk
800ml (about 3.5 cups) · Organic Valley Organic Whole Milk
Balances richness while adding protein and reducing overall fat percentage for scoopability
Sweetens the base while lowering freezing point for proper texture and scoopability
Pastured Egg Yolks
6 large yolks (about 110g) · Vital Farms Pasture-Raised Eggs
Acts as natural emulsifier creating smooth texture while adding richness and custard notes
Instructions
Step 1. Thaw strawberries completely if using frozen, then puree 400g in food processor until mostly smooth, leaving some small chunks for texture. Reserve remaining 100g whole berries for mix-ins. Set aside.
Step 2. In heavy-bottomed saucepan, gently heat 400ml whole milk over medium-low heat until steaming but not boiling (about 160°F/71°C). Remove from heat. Meanwhile, whisk 6 egg yolks with 200g cane sugar in large bowl until pale yellow and slightly thickened, about 3 minutes of vigorous whisking.
Step 3. Slowly pour one-third of hot milk into egg mixture while whisking constantly to temper eggs and prevent curdling. Continue whisking while adding remaining milk in steady stream. Return entire mixture to saucepan and cook over medium-low heat, stirring constantly with wooden spoon, until custard coats spoon and reaches 170°F/77°C, about 5-8 minutes.
Step 4. Immediately strain custard through fine mesh strainer into clean bowl to remove any lumps. Stir in remaining 400ml cold milk, 1200ml heavy cream, strawberry puree, and remaining 100g sugar. Mix thoroughly until sugar dissolves completely.
Step 5. Cover surface with plastic wrap touching custard to prevent skin formation. Refrigerate for at least 4 hours or overnight until completely chilled (below 40°F/4°C). Cold mixture churns better and creates smoother texture.
Step 6. Churn in ice cream maker according to manufacturer's instructions, typically 20-25 minutes until consistency of soft-serve. During final 2 minutes, add reserved whole strawberry pieces for texture variation.
Step 7. Transfer to freezer-safe container, press parchment paper directly onto surface, and freeze for at least 4 hours until firm enough to scoop. For best texture, remove from freezer 10-15 minutes before serving to soften slightly.
Step 8. Store covered in freezer for up to 3 months. Each serving should be approximately 133g (measured by kitchen scale for accuracy) delivering 300 calories matching the commercial version.
Storage
Store in airtight container with parchment pressed to surface. Best consumed within 2 weeks for optimal texture. Let soften 10-15 minutes before scooping if frozen solid.
Cost Comparison
Cost per serving (homemade)$0.86
Cost per serving (store-bought)$1.99
Savings57%
Significant upfront cost for premium organic ingredients, but bulk purchasing provides substantial per-serving savings. Higher ingredient quality justifies the investment.