In 1921 Reuben Mattus began selling family ice cream in the streets of New York. His vision was for ice cream to be the ultimate indulgent treat, which is why only a minimal amount of air is added to create the perfect texture. As a result, Häagen‑Dazs takes time to melt — around 10–12 minutes. But real pleasure is worth waiting for.
If it doesn’t start with milk and cream, it just isn’t ice cream. That’s why every Häagen‑Dazs ice cream is created from a base of 100% real milk and cream, and yolks from cage‑free eggs. Ice cream should be the real thing or nothing.
There is a gold standard every recipe must achieve. In fact, the original Vanilla is so well loved that its recipe hasn’t changed in 56 years. Nothing is better than real.
Today we are more committed than ever to our founding principles.
